Pumpkin Chocolate Dump Cake

This a go to recipe for when you’re in a hurry to get a semi-homemade dessert and don’t have so much time to do it. The bottom layer is more of a pumpkin pie texture, the middle layer is chocolate cake and the top layer is crunchy due to the pecans, pretzels and whatever other crunchy toppings you’d like to add!



-3 eggs

-1 cup brown sugar

-10 ounces evaporated milk

-1 can pumpkin purée (15 ounces)

-2 teaspoons pumpkin spice

-1 cup melted butter

-1 box chocolate cake mix

-Optional toppings: about 1 cup pecans, 1/2 cup graham cracker crumbs, 1/4 cup broken pretzel pieces, mini marshmallows, etc.



1.) Preheat oven to 350 degrees.

2.) Mix together the entire can of pumpkin purée, the 2 teaspoons pumpkin spice and the 3 eggs.

3.) Grease a 9×13 pan. Add your pumpkin mixture from step 2 into the greased pan. This will be your first layer.

4.) Evenly sprinkle the cake mix on top of the first layer.

5.) Add the melted butter. Make sure it is distributed evenly throughout. I usually use a spoon to scoop the butter so it is much easier to ensure it’s even.

6.) You can now add whatever toppings you’d like. I like adding a pecans, pretzel pieces and graham crackers.

7.) Bake at 350 degrees for 50 minutes.

8.) Allow to cool for about 10-15 minutes as this will be very hot when it’s done.





-You can swap out the chocolate cake mix for another flavor such as vanilla/yellow, spice cake mix, etc.

-This dessert goes perfectly with a scoop of vanilla ice cream or a dollop of whipped cream.

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