Chocolate Chip Pumpkin Dump Cake

Chocolate Chip Pumpkin Dump Cake is an easy way to join together the fabulous fall flavor combination of pumpkin and chocolate. Just whip up a simple pumpkin batter, sprinkle on the toppings, drizzle with butter, and bake. That's all it takes to bake up this chocolate-y pumpkin deliciousness!

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Chocolate and pumpkin are such a wonderful flavor combination. I mean, pumpkin on its own is fabulous, and chocolate on its own is out-of-this-world good. But when you put the two together? -- It's just amazingly delicious.

And fortunately, this Chocolate Chip Pumpkin Dump Cake recipe sure makes it easy to join the two in one tasty fall dessert.

Taking advantage of prepared Martha White® chocolate chip muffin mix for the cakey topping, this dump cake is super easy to make. Just whisk up a simple pumpkin batter, sprinkle on the muffin mix and chopped pecan toppings, drizzle with butter, and bake. That's all it takes to whip up this tasty chocolate-pumpkin deliciousness.

The pumpkin batter bakes into a creamy, pumpkin pie-like layer on the bottom, while the toppings bake into a lovely crunchy cake layer on top. With those layers, it's the best of both creamy and crunchy worlds in every bite. -- And the best of both those pumpkin and chocolate worlds, too!

The pumpkin batter bakes into a creamy, pumpkin pie-like layer on the bottom, while the toppings bake into a lovely crunchy cake layer on top.

What's to Love About This Recipe?

• Fabulous flavor combination - Chocolate and pumpkin are a fabulous flavor combination. -- Just the perfect duo for fall!
• Creamy bottom + crunchy top - This pumpkin dump cake's creamy pumpkin pie-like bottom and crunchy chocolate chip-pecan top go just beautifully together. They're the best of both worlds in every single bite.
• Easy to make - Just whisk up a simple pumpkin batter, sprinkle on the toppings, drizzle with butter, and bake. That's all it takes to whip up this tasty chocolate-pumpkin deliciousness.
• Not your standard pumpkin dessert - Looking something different for your fall pumpkin fix? Chocolate Chip Pumpkin Dump Cake's got you covered! -- It's definitely not your standard run-of-the-mill pumpkin dessert.

Chocolate Chip Pumpkin Dump Cake Ingredients:

Chocolate Chip Pumpkin Dump Cake is made with a simple pumpkin batter and toppings sprinkled (or drizzled) over it. The pumpkin batter bakes into a creamy, pumpkin pie-like layer on the bottom, while the toppings bake into a lovely crunchy cake layer on top.

For the pumpkin batter, you'll need:

• Canned pumpkin - The star of the show. Use canned 100% pure pumpkin, not pumpkin pie filling.

• Evaporated milk - Lends the moisture needed to create the creamy pumpkin pie-like layer.

• Brown sugar - Nicely sweetens the pumpkin mixture.

• Eggs - Creates the structure of the pumpkin pie-like layer, making the pumpkin batter into a cohesive layer as it bakes.

• Pumpkin pie spice - Typically a mix of cinnamon, nutmeg, ginger, cloves, and allspice, this is the signature spice blend of pumpkin spice desserts. Look for pumpkin pie spice in the spices section of the grocery store.

• Salt - Enhances the flavors of the pumpkin mixture.

For the toppings, you'll need:

• Martha White Chocolate Chip Muffin Mix - Two (7.4-ounce) packages Martha White brand chocolate chip muffin mix serve as the foundation of the dessert's cakey layer. Or, substitute a (15.25 oz.) box yellow cake mix + 1/3 cup mini chocolate chips for the muffin mix.

• Chopped pecans - Bring nice crunch and flavor to the cake topping.

• Mini chocolate chips (optional) - An additional 1/4-cup of mini chocolate chips sprinkled on top with the muffin mix brings even more delicious chocolate flavor, if you'd like. This is how we like it at our house!

• Butter - Melted unsalted butter drizzled over the top brings the topping ingredients together as they bake to create the dessert's crunchy cake layer.

How to Make Chocolate Chip Pumpkin Dump Cake:

Chocolate Chip Pumpkin Dump Cake is super easy to make. To get this tasty cake started, simply whip up a quick pumpkin-pie-like mixture and spread it in the bottom of a greased 9x13-inch baking dish.

Sprinkle dry chocolate chip muffin mix evenly over the top, being sure to cover the pumpkin batter completely.

Then sprinkle on chopped pecans, a few additional mini chocolate chips if you'd like (and we like!), and drizzle the top with a good dose of melted butter.

Pop the pan in the oven and bake everything until the center is set and edges are lightly browned.

The pumpkin batter will create a creamy pumpkin pie-like layer on the bottom, while the toppings will come together to create a crunchy cakey layer on the top.

Allow the cake to cool and then pop it in the refrigerator to chill. Once chilled, cut it into squares and dig on in.  

Then get ready to sing the praises of it's chocolate pumpkin deliciousness! With this fabulous flavor combination, Chocolate Chip Pumpkin Dump Cake is one very tasty fall dessert treat.

Check out these other delicious pumpkin sweet treats:

• Pumpkin Yum Yum
• Pumpkin Caramel Trifle
• Impossible Pumpkin Pie
• Pumpkin Slab Pie
• Sweet Potato Pumpkin Pie
• No-Bake Pumpkin Cream Pie
• Creamy Pumpkin Cheesecake
• Pumpkin Cake Roll
• No-Bake Chocolate-Pumpkin Icebox Cake
• Pumpkin Banana Bread
• Caramel Pumpkin Poke Cake
• More dessert recipes

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

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Desserts

American

Author: Tracey | The Kitchen is My Playground

Chocolate Chip Pumpkin Dump Cake

Chocolate Chip Pumpkin Dump Cake is an easy way to join together the fabulous fall flavor combination of pumpkin and chocolate. Just whip up a simple pumpkin batter, sprinkle on the toppings, drizzle with butter, and bake. That's all it takes to bake up this chocolate-y pumpkin deliciousness!

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Ingredients

• 1 (15 oz.) can 100% pure pumpkin
• 1 1/4 c. (10 oz.) evaporated milk
• 3/4 c. brown sugar
• 3 eggs
• 2 tsp. pumpkin pie spice
• 1/4 tsp. salt
• 2 (7.4 oz.) packages Martha White® Chocolate Chip Muffin Mix*
• 1 c. (2 sticks) butter, melted
• 3/4 c. chopped pecans

Instructions

1. Place eggs in a mixing bowl and beat lightly with a whisk. Add pumpkin, evaporated milk, brown sugar, pumpkin pie spice, and salt; whisk until well combined.
2. Pour pumpkin mixture into a greased 9x13-inch baking dish.
3. Sprinkle dry muffin mix evenly over the top of the pumpkin mixture. Sprinkle pecans evenly over muffin mix. Drizzle melted butter all over the top. (Do not stir any of this -- just leave it in layers.)
4. Bake at 350℉ for 45 - 50 minutes until the center is set (it's okay if it's still a little bit jiggly) and edges are lightly browned.
5. Cool and then refrigerate. Serve chilled.
6. Cut into squares and top with a dollop of whipped cream, if desired.

TRACEY'S NOTES:

1. *Or, substitute 1 (15.25 oz.) box yellow cake mix + 1/3 cup mini chocolate chips for the muffin mix.
2. For even more chocolatey-ness, sprinkle an additional 1/4 cup mini chocolate chips on top of the muffin mix. That's the way we like it at our house!

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Pumpkin Yum Yum Dessert

Pumpkin Caramel Trifle

Pecan Streusel Pumpkin Pie

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