Chocolate Chip Pumpkin Dump Cake
Chocolate Chip Pumpkin Dump Cake makes it so easy to join together the fabulous Fall flavor combination of pumpkin and chocolate. It's so good, it'll have you singing your favorite country-song-of-love to it's chocolate-y pumpkin deliciousness!
Are you familiar with Martha White® baking mixes? A true Southern staple, Martha White® baking mixes offer fabulous flavor and convenience for home bakers to prepare in a pinch. The mixes make baked goods that taste great, come together quickly and easily, and create a wonderful fast foundation for adding a little personal touch of embellishment.
Martha White® baking mixes are quite versatile, too. I mean, does this Chocolate Chip Pumpkin Dump Cake look like a muffin?
No, it sure doesn't!
But it's sure made with the ease and convenience of packaged muffin mix. Martha White® Chocolate Chip Muffin Mix, to be exact.
To create this tasty cake, simply whip up a quick pumpkin-pie-like mixture and spread it in the bottom of a 9x13-inch baking dish.
Then sprinkle the top evenly with dry Martha White® Chocolate Chip Muffin Mix ...
Then sprinkle on chopped pecans, drizzle the top with a good dose of melted butter, and bake it all up until it's golden brown.
For even more chocolatey-ness, sprinkle some additional mini chocolate chips on top of the muffin mix and pecans. That's the way we like it at our house!
For even more chocolatey-ness, sprinkle some additional mini chocolate chips on top of the muffin mix and pecans. That's the way we like it at our house!
Then get ready to sing the praises of it's chocolate-y pumpkin deliciousness!
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Yield: about 12 servings
Chocolate Chip Pumpkin Dump Cake
Chocolate Chip Pumpkin Dump Cake makes it easy to join together the fabulous Fall flavor combination of pumpkin and chocolate. It's so good, it'll have you singing to it's chocolate-y pumpkin deliciousness!
prep time: 10 Mcook time: 45 Mtotal time: 55 M
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:
How to cook Chocolate Chip Pumpkin Dump Cake
- 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.
- Pour pumpkin mixture into a greased 9x13-inch baking dish.
- 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.}
- Bake at 350 degrees for 45 - 50 minutes until the center is set and edges are lightly browned.
- Cool and then refrigerate. Serve chilled.
- Cut into squares and top with a dollop of whipped cream, if desired.
TRACEY'S NOTES
- *Or, you can substitute 1 (15.25 oz.) box yellow cake mix + 1/3 cup mini chocolate chips for the muffin mix.
- 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!
This is a sponsored post written by me on behalf of Martha White® baking mixes. All opinions and text are my own.
This post is linked with Meal Plan Monday.
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