Pumpkin White Chocolate Raspberry Dump Cake
A delightful pumpkin dump cake with white chocolate and raspberry preserves, 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 (15 oz) pumpkin puree
- 1 cup raspberry preserves
- 1 box (15.25 oz) white cake mix
- 1 cup white chocolate chips
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13-inch baking pan by greasing it or lining it with parchment paper.
- Mix the pumpkin puree and raspberry preserves in a large bowl until well combined.
- Layer the pumpkin and raspberry mixture into the prepared baking dish, spreading it evenly.
- Add the white cake mix on top of the pumpkin layer without mixing.
- Sprinkle the white chocolate chips over the cake mix layer.
- Drizzle melted butter over the entire top layer.
- Bake for 40-45 minutes or until the top is golden and bubbly.
- Cool for 15 minutes before serving.
Notes
Serve warm with a dollop of whipped cream or a drizzle of caramel sauce for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin dessert, dump cake, fall recipes, white chocolate, raspberry, easy baking