Pumpkin Gingerbread Dump Cake
A cozy fall dessert that combines the rich flavors of pumpkin and gingerbread in a hassle-free dump cake form.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 15 oz pumpkin puree
- ¾ cup molasses
- 1 cup water
- 1 package gingerbread cake mix
- ½ cup crystallized ginger, chopped
- ½ cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with cooking spray or butter.
- Combine pumpkin puree, molasses, and water in a medium bowl and mix until smooth.
- Sprinkle the gingerbread cake mix evenly over the pumpkin mixture; do not stir.
- Top with crystallized ginger, again do not stir.
- Drizzle melted butter over the cake mix for even coverage.
- Bake for 45-50 minutes until golden brown; check with a toothpick.
- Cool for about 15 minutes before serving.
Notes
Serve warm with vanilla ice cream or whipped cream. Add cinnamon or caramel sauce for garnish.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: pumpkin cake, gingerbread, fall desserts, dump cake, Thanksgiving dessert