Pumpkin Coconut Cream Dump Cake
A cozy and easy dessert featuring creamy pumpkin and luscious coconut, perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can Pumpkin Puree (15 oz)
- 1 can Coconut Cream (13.5 oz)
- 1 box White Cake Mix (15.25 oz)
- 1 cup Toasted Coconut
- 1 stick Butter (melted)
Instructions
- Preheat your oven to 350°F (175°C).
- Mix together the pumpkin puree and half of the coconut cream in a large bowl.
- Prep a 9×13 inch baking dish by greasing it with some of the melted butter.
- Pour the pumpkin mixture evenly in the greased baking dish.
- Add the dry white cake mix on top of the pumpkin layer without mixing it in.
- Drizzle the melted butter all over the cake mix.
- Top with toasted coconut evenly across the surface.
- Bake for 40-45 minutes until golden brown and a toothpick comes out clean.
- Let it cool for about 15 minutes before serving.
Notes
For a vegan version, substitute butter with coconut oil and use a vegan cake mix.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 45mg
Keywords: pumpkin, coconut, dump cake, fall dessert, easy dessert, cozy baking