Pumpkin Zucchini Dump Cake
Now, let’s talk veggies in dessert. I know, I know—zucchini in cake sounds like I’m trying too hard to be one of those “healthy” people, but trust me, this Pumpkin Zucchini Dump Cake is not here to help you lose weight.
It’s here to make your life a little sweeter, your belly a little fuller, and your excuses for having cake before noon a little more convincing.
Because, veggies, right?
Picture this: you’re sitting in your kitchen, windows open, and a crisp fall breeze wafts in. There’s the unmistakable smell of cinnamon, nutmeg, and butter melting together in the oven.
Suddenly, your neighbor who never talks to you pops over just to ask, “What smells so good?” That’s the magic of this cake. It’s so good, it’ll make people friendly. (And you know she’s just dying for an invitation to your fabulous fall party!)
Plus, it’s a dump cake. You dump, you mix, you bake—no extra steps, no fancy techniques.
And if you manage to avoid eating the whole thing in one sitting (not saying I’ve ever done that), it’s even better the next day.
Just don’t tell anyone you’re eating vegetables for dessert—they’ll never believe you anyway.
Pumpkin Zucchini Dump Cake
Equipment
- 1 9" x 13" baking dish or pan
- 1 large mixing bowl
Ingredients
- 2 cups shredded zucchini
- 1 15-ounce can pumpkin puree
- 1 box yellow cake mix
- 3 large eggs
- 1/2 cup melted butter
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup chopped pecans optional
- Whipped cream for serving optional
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Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the shredded zucchini, pumpkin puree, eggs, sugar, vanilla extract, vegetable oil, cinnamon, nutmeg, ground cloves, salt, baking powder, and baking soda. Stir until well combined.
- Dump this mixture into your prepared baking dish and spread it out evenly.
- Sprinkle the yellow cake mix evenly over the zucchini-pumpkin mixture.
- Drizzle the melted butter over the top of the cake mix. Try to cover as much as possible, but don’t worry if it looks uneven—that’s the beauty of a dump cake!
- If using, sprinkle chopped pecans over the top.
- Bake for 45-50 minutes, or until the top is golden brown and the edges are bubbling.
- Let the cake cool slightly before serving. Top with whipped cream if you’re feeling extra fancy (or hungry).
Notes
Nutrition
Diva's Little Extras
Go Nuts (Literally):
Swap out the pecans for walnuts or slivered almonds for a different crunchy texture.
Spice It Up:
Add a teaspoon of ground ginger or a pinch of cayenne for a spicy kick.
Chocolate Drizzle:
Add a chocolate ganache drizzle on top after it bakes for a decadent twist.
Presentation Suggestions:
Serve slices of this cozy dessert in mini cast-iron skillets for a rustic vibe, topped with whipped cream and a sprinkle of cinnamon.
For an autumnal flair, place a few small pumpkins and gourds on the table around the cake. Bonus points if you wrap yourself in a plaid blanket and serve the cake with hot cider.
Got a can of pumpkin and a couple of zucchinis on hand? Whip up this Pumpkin Zucchini Dump Cake, and prepare to amaze yourself (and anyone lucky enough to grab a slice)!
Your kitchen will smell like fall, and your taste buds will thank you. Grab your fork and dive in!
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