• Susie Csorsz Brown

Pumpkin Dump Cake

As unattractive as they sound, Dump Cakes are awesome because they come together really quickly, and they generally don't get too many dishes dirty. Even better, kids can often make them by (and for) themselves.


Pumpkin Chocolate Dump Cake

10-12 pieces



'Dump' is a good thing when it comes to cakes. Really!

Ingredients


For the base:

Butter or nonstick spray for baking dish

2 15-oz. cans pure pumpkin puree

1¼ cups sugar

1½ cups heavy cream

1 cup chopped semi-sweet chocolate

4 large eggs

4 teaspoons ground cinnamon

½ teaspoon ground cloves

½ teaspoon kosher salt


For the cake mix:

1 cup all-purpose flour

1 cup chopped semi-sweet chocolate

⅔ cup sugar

¼ cup unsweetened cocoa powder

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon kosher salt

¾ cup (1½ sticks) cold unsalted butter


Directions

Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with butter or non-stick spray.

Make the base. In a large bowl, whisk together pumpkin, sugar, cream, chocolate, eggs, cinnamon, cloves, and salt. Pour into baking dish.

Make the cake mix. Combine flour, chocolate, sugar, cocoa powder, baking powder, baking soda, and salt in a medium bowl and sprinkle evenly over the base. Using the largest holes on a box grater, grate the butter evenly over the surface of the cake.

Bake until cake is set around the edges but still wobbly in center, 45 to 50 minutes. Cool 30 minutes before serving.

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