Indulge in Pumpkin Nutella Dump Cake: A Deliciously Simple Treat

Hello, lovely foodies! Sophie here, and I am super excited to share one of the most delightful, indulgent, and downright easy dessert recipes you’ve ever encountered: Pumpkin Nutella Dump Cake! As we dive into this recipe together, get ready for a wonderful fusion of flavors that’ll make your taste buds dance. Let’s hop into the kitchen and create something truly magical that’s perfect for fall or whenever you’re craving something cozy and delicious.

A Cozy Trip Down Memory Lane

You know those scents that transport you back to happy moments in your life? That’s exactly how I feel every time I whip up this Pumpkin Nutella Dump Cake. I remember standing in my grandma’s warm kitchen, the air thick with cinnamon and nutmeg, watching her whip up all sorts of autumnal delights. One afternoon, she introduced me to what she called her “celebration cake.” It was an unfussy, no-fuss dessert that always wowed our family and friends. Every bite was pure joy, especially paired with whipped cream and a sprinkle of nuts.

Fast forward to today, when I wanted to recreate that experience with a modern twist (hello Nutella!). This luscious dump cake marries the warm, spiced flavors of pumpkin with the rich, chocolatey goodness of Nutella. The best part? It’s ridiculously simple to make, and I’m convinced it’ll become your go-to recipe during pumpkin season—and beyond!

Ingredients You’ll Need

• Pumpkin Puree
  The star of the show! Pumpkin puree provides moisture and rich flavor. You can substitute it with sweet potato puree for a slightly different taste.

• Nutella
  Who can resist that creamy, dreamy hazelnut spread? It adds a delicious chocolatey swirl throughout the cake. If you’re on a hazelnut-free diet, almond butter or sunflower seed butter work well, too!

• Chocolate Cake Mix
  This is where the magic happens! A simple chocolate cake mix saves time while delivering a delectable base. Use a gluten-free cake mix if you’re avoiding gluten.

• Hazelnuts
  For the perfect crunch and nutty flavor! If you don’t have hazelnuts on hand, walnuts or almonds will do just fine.

• Butter
  We need a little fat for richness. You can substitute with melted coconut oil or vegan butter for a dairy-free option.

Let’s Get Cooking!

Now that we’ve rounded up our ingredients, it’s time to bring everything together. I love this part, where we transform simple components into something utterly scrumptious!

1. Preheat Your Oven
   First thing’s first. Preheat your oven to 350°F (175°C). It’s a good idea to do this ahead of time so your cake bakes evenly!

2. Mix the Pumpkin and Nutella
   In a large mixing bowl, combine 1 cup of pumpkin puree and 1 cup of Nutella. Use a whisk or a handheld mixer to blend them together until smooth and well incorporated. The aroma is divine already!

3. Add the Cake Mix
   Gradually sprinkle in 1 box of chocolate cake mix (about 15.25 ounces). There’s no need to follow the traditional mixing steps here – just stir until the cake mix disappears into the pumpkin-Nutella blend. You want to keep it simple and easy!

4. Prepare the Baking Dish
   Lightly grease a 9×13 inch baking dish with butter or non-stick spray. Pour the batter into the prepared dish.

5. Add Crunch with Hazelnuts
   Roughly chop about 1 cup of hazelnuts and sprinkle them over the top of the cake batter. This will add a lovely nutty crunch and a beautiful presentation!

6. Melt That Butter
   Melt 1/2 cup of butter and pour it over the hazelnuts and the top of the batter. This creates that delightful crust as it bakes, making the experience even more indulgent!

7. Bake, Bake, Bake!
   Place your dish in the preheated oven and bake for about 30–35 minutes, or until the top is golden and a toothpick inserted comes out clean. The kitchen will start to smell unbelievably delicious—trust me!

8. Cooling Time
   Once done, allow the dump cake to cool for at least 10 minutes. This will help it set up a bit more and makes it easier to serve.

Serving Suggestions

Now for the fun part—serving your beautiful creation! I suggest plating up generous squares of this cake with a dollop of whipped cream or a scoop of vanilla ice cream on top. Don’t forget to garnish with a sprinkle more of those chopped hazelnuts for a delightful crunch! Drizzle some extra Nutella for good measure; a little drizzle never hurt anybody, right?

Recipe Variations

Feeling adventurous? Here are a few creative twists to make this dessert uniquely yours:

1. Spiced Up: Add a teaspoon of pumpkin pie spice for that warm, spiced flavor reminiscent of fall.
2. Nuttier Goodness: Instead of hazelnuts, try chopped almonds or pecans for a different crunch.
3. Dairy-Free Delight: Use dairy-free chocolate cake mix and coconut oil to make this treat accessible for everyone.
4. Extra Chocolate: Stir in chocolate chips into your batter for an even more chocolatey experience!
5. Seasonal Swap: Swap out the pumpkin for apple or pear puree for a fresh take on this dump cake.

Chef’s Notes

I can’t tell you how many iterations of this cake I went through before arriving at this version! It started as a pie situation (which went terribly wrong, as my pie-crust skills are nonexistent!) and morphed into what we now have: a beautifully simple yet rich dump cake. It’s become a staple for my autumn gatherings. I always love watching people take their first bites; the look of pure joy on their faces makes all the kitchen trials worth it!

FAQs and Troubleshooting

1. Why is my cake dense?
If your dump cake turned out denser than expected, it might be due to overmixing. Since we’re using a cake mix, avoid mixing too vigorously!

2. Can I make this in advance?
Absolutely! You can prepare it a day ahead, just cover it in the fridge after it cools. Warm it back up in the oven before serving for the best texture!

3. What can I do if I don’t have enough pumpkin puree?
No problem! You can blend canned or cooked butternut squash as a substitute, or use applesauce (though it will change the flavor a bit).

4. How do I store leftovers?
Keep your Pumpkin Nutella Dump Cake in an airtight container in the fridge for up to 3 days. Just make sure it’s cooled completely before sealing it up!

Nutritional Info (Optional)

While indulging in desserts is all about balance, knowing the nutritional info can be helpful. Each serving of this cake offers a delightful mix of flavor and comfort food joy!

With the warmth of pumpkin, richness of Nutella, and the crunch of hazelnuts, each bite brings a burst of autumn goodness that’s incredibly satisfying. I hope this recipe brings as much joy to your kitchen as it does to mine. Get baking, and I can’t wait to hear how your Pumpkin Nutella Dump Cake turns out! Happy cooking! 💛

Pumpkin Nutella Dump Cake

Print Recipe

A delightful and easy dessert that combines the warm flavors of pumpkin with the rich chocolatey goodness of Nutella.

• Author: sophiebennett
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup pumpkin puree
• 1 cup Nutella
• 1 box chocolate cake mix (about 15.25 ounces)
• 1 cup chopped hazelnuts
• 1/2 cup butter

Instructions

1. Preheat your oven to 350°F (175°C).
2. Mix the pumpkin puree and Nutella in a large mixing bowl until smooth.
3. Add the chocolate cake mix gradually and stir until combined.
4. Prepare a 9×13 inch baking dish by lightly greasing it with butter or non-stick spray.
5. Pour the batter into the prepared dish.
6. Sprinkle the chopped hazelnuts on top of the batter.
7. Melt the butter and pour it over the hazelnuts and batter.
8. Bake for about 30–35 minutes, or until a toothpick comes out clean.
9. Cool for at least 10 minutes before serving.

Notes

Serve with whipped cream or vanilla ice cream, and drizzle extra Nutella on top.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 20g
• Sodium: 400mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 30mg

Keywords: pumpkin cake, dump cake, Nutella dessert, easy dessert, fall dessert