Pumpkin Mexican Hot Chocolate Dump Cake
A cozy dessert that combines rich chocolate and warm spices, perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Pumpkin Puree
- 1/2 cup Cocoa Powder
- 1 box Chocolate Cake Mix
- 1/4 tsp Cayenne Pepper
- 1 tsp Cinnamon
- 1/2 cup Butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter or cooking spray.
- Combine pumpkin puree, cocoa powder, and chocolate cake mix in a large bowl.
- Stir in cayenne pepper and cinnamon to taste.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes or until the top springs back and a toothpick comes out with a few crumbs.
- Cool for 10-15 minutes before serving.
- Enjoy warm or topped with ice cream and caramel.
Notes
For variations, consider adding nuts or using mashed bananas instead of pumpkin puree.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 23g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin, dump cake, chocolate, fall dessert, easy recipes