Pumpkin Gingerbread Dump Cake
A delightful and easy dump cake combining the flavors of pumpkin and gingerbread, perfect for the holiday season.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Pumpkin Puree
- 1/2 cup Molasses
- 1 box Gingerbread Cake Mix
- 1/2 cup Crystallized Ginger, chopped
- 1/2 cup Butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the pumpkin puree and molasses in a large bowl until smooth.
- Prepare a 9×13 inch baking dish by greasing it with butter or cooking spray.
- Add the gingerbread cake mix over the pumpkin mixture without stirring.
- Sprinkle the chopped crystallized ginger evenly on top.
- Melt the butter and drizzle it over the dry cake mix.
- Bake for about 35-40 minutes or until golden brown and a toothpick comes out clean.
- Cool for a few minutes, then enjoy warm with ice cream or whipped cream.
Notes
This cake tastes better the next day as the flavors deepen. Consider serving it with a light dusting of powdered sugar and a scoop of whipped cream.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin, gingerbread, dump cake, dessert, holiday, easy baking
Find it online: https://basilboard.com/one-pan-pumpkin-gingerbread-dump-cake/