Description
Gingerbread Pumpkin Dump Cake is an irresistible autumn dessert that combines spiced gingerbread and creamy pumpkin, perfect for cozy gatherings and fall celebrations.
Ingredients
Scale
- 1 package gingerbread cake mix (15.25 oz)
- 1 cup canned pumpkin puree
- 1 cup evaporated milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup pecans or walnuts (optional)
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray.
- Combine Pumpkin Mixture: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, cinnamon, and nutmeg until smooth.
- Prepare Cake Layer: Sprinkle the gingerbread cake mix evenly over the pumpkin mixture in the baking dish without stirring.
- Add Nuts (Optional): If using nuts, sprinkle them over the top layer of cake mix.
- Bake: Place your dish in the oven and bake for 40-45 minutes until golden brown on top and slightly gooey underneath.
- Cool & Serve: Let cool for about ten minutes before serving warm with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice (110g)
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: - For added texture, try mixing in chocolate chips or swapping pumpkin puree for mashed sweet potatoes. - Store leftovers in an airtight container in the fridge for up to five days. Reheat in the microwave or oven before serving.