Pumpkin Cookie Butter Dump Cake
A cozy, easy-to-make dessert that combines pumpkin and cookie butter for a delicious fall treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup Biscoff spread
- 1 package spice cake mix
- 1 cup Biscoff cookies, crumbled
- 1/2 cup butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Combine the pumpkin puree and Biscoff spread in a mixing bowl and whisk until smooth.
- Spread the pumpkin mixture evenly across the bottom of the baking dish and sprinkle the spice cake mix over it without stirring.
- Drizzle the melted butter over the top of the cake mix and crumble Biscoff cookies on top.
- Bake for 35-40 minutes or until the top is golden brown and bubbling.
- Cool for 10-15 minutes before serving warm, optionally with whipped cream or ice cream.
Notes
This dump cake is best served warm with whipped cream or caramel sauce. Experiment with different toppings or mix-ins for added flavor!
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin dessert, fall recipes, easy cake, dump cake, pumpkin spice