Gingerbread Pumpkin Dump Cake
Gingerbread Pumpkin Dump Cake is a delightful autumn dessert that perfectly blends the warm spices of gingerbread with creamy pumpkin. This easy-to-make treat requires minimal effort, making it ideal for gatherings or cozy nights in. With its luscious layers and golden crust, this cake not only tantalizes the taste buds but also fills your home with an irresistible fall aroma. Serve it warm with whipped cream or vanilla ice cream for a comforting indulgence that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 12 people 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 2 large eggs
- 1 package (15.25 oz) gingerbread cake mix
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 cups hot water
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, cinnamon, nutmeg, and half of the gingerbread mix until smooth.
- Pour the pumpkin mixture into the prepared baking dish and sprinkle the remaining gingerbread mix evenly on top.
- Carefully pour hot water over the entire mixture.
- Bake for 45-50 minutes until golden edges form and a toothpick inserted comes out clean.
- Let cool slightly before serving warm with whipped cream or ice cream.
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg