Pumpkin Mexican Hot Chocolate Dump Cake
A cozy cake that combines rich chocolate flavors with warm pumpkin spices and a kick of cayenne, perfect for chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Pumpkin Puree
- 1/2 cup Cocoa Powder
- 1 box Chocolate Cake Mix
- 1/2 tsp Cayenne Pepper
- 1 tsp Ground Cinnamon
- 1/2 cup Butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the pumpkin puree, cocoa powder, and cayenne pepper in a large bowl until smooth.
- Add the chocolate cake mix and fold gently until combined.
- Incorporate the melted butter and mix gently.
- Prepare a greased 9×13-inch baking dish and pour the cake mixture into it.
- Bake for 30-35 minutes or until the top is set and a toothpick comes out clean.
- Cool for 10-15 minutes before serving.
Notes
For a twist, try adding chopped nuts or a graham cracker mix for s’mores style.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: pumpkin, hot chocolate, dump cake, dessert, fall recipes