Pumpkin White Chocolate Raspberry Dump Cake
A delightful fall dessert combining pumpkin, white chocolate, and raspberry for a sweet and tart treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can Pumpkin Puree
- 1 cup Raspberry Preserves
- 1 box White Cake Mix
- 1 cup White Chocolate Chips
- 1/2 cup Butter
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13 inch baking dish by greasing it.
- Mix pumpkin puree and raspberry preserves in a large bowl.
- Spread the mixture into the prepared baking dish.
- Add the cake mix evenly over the pumpkin-raspberry layer.
- Top with white chocolate chips.
- Melt the butter and drizzle it over the mixture.
- Bake for 45 minutes until golden brown.
- Cool for 15-20 minutes before serving.
Notes
Serve warm with vanilla ice cream or whipped cream for added richness.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin dessert, dump cake, fall recipe, easy baking, raspberry dessert