Gingerbread Pumpkin Dump Cake
Gingerbread Pumpkin Dump Cake is the ultimate fall dessert, combining the rich flavors of gingerbread with creamy pumpkin in a simple, no-fuss recipe. Perfect for holiday gatherings or cozy nights at home, this delightful cake fills your kitchen with warm spices and sweet nostalgia. Just dump, bake, and enjoy the delicious layers that emerge from the oven—each bite is a celebration of seasonal flavors that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 (15 oz) can pumpkin puree
- 2 large eggs
- 1 cup whole milk (or almond milk for dairy-free)
- 1/2 cup unsalted butter, melted
- 1 (15.25 oz) box gingerbread mix
- 1 tsp ground cinnamon
- 1/2 cup dark brown sugar
- 1 cup water
Instructions
- Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, whisk together pumpkin puree, eggs, milk, melted butter, brown sugar, and cinnamon until smooth.
- Sprinkle the gingerbread mix evenly over the pumpkin mixture without stirring.
- Pour 1 cup of water over the top without mixing.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Let cool slightly before serving warm, optionally topped with whipped cream or ice cream.
Nutrition
- Serving Size: 1 slice (about 130g)
- Calories: 220
- Sugar: 16g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg