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Pumpkin Chocolate Chip Dump Cake

Pumpkin chocolate chip dump cake with a golden, set crumble top and melty chocolate chips throughout. A simple bake with pumpkin custard, dry cake mix, and butter slices for an easy spoonable dessert.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin puree
  • 1 can (15 oz) pumpkin puree
Evaporated milk
  • 1 can (12 oz) evaporated milk
Eggs
  • 3 eggs
Granulated sugar
  • 1 cup granulated sugar
Pumpkin pie spice
  • 2 tsp pumpkin pie spice
Cinnamon
  • 1 tsp cinnamon
Salt
  • 0.5 tsp salt
Yellow or chocolate cake mix
  • 1 box (15.25 oz) yellow or chocolate cake mix (dry) Dry cake mix, not prepared.
Unsalted butter
  • 1 cup unsalted butter, thinly sliced Thin slices help it melt into the top.
Semi-sweet chocolate chips
  • 1.5 cups semi-sweet chocolate chips
Vanilla ice cream
  • 1 vanilla ice cream for serving Serve on the side.

Equipment

  • 1 sheet pan

Method
 

Prep and Assemble
  1. Preheat oven to 350F, then grease a 9x13 dish so it releases easily.
  2. Whisk pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, cinnamon, and salt until smooth, then pour into the greased dish.
  3. Sprinkle the dry yellow or chocolate cake mix evenly over the top, and do not stir so it bakes into a crumble layer.
  4. Scatter semi-sweet chocolate chips over the cake mix so they’ll melt and set throughout.
  5. Layer thin slices of unsalted butter over the entire surface so the top browns to a golden crust.
Bake and Serve
  1. Bake for 45-50 minutes at 350F until the top is golden and set.
  2. Serve warm with vanilla ice cream so each scoop contrasts the spiced custard and crumbly top.

Notes

Pro tip: Slice the butter thinly and cover the whole surface to ensure the dry cake mix turns into a cohesive golden crumble. Store leftovers covered in the refrigerator up to 4 days; rewarm individual servings in the microwave. Freezing is not recommended for the best texture. For a lighter option, use low-fat evaporated milk (texture may be slightly softer but still works).