Pumpkin Zucchini Dump Cake
Pumpkin and zucchini join forces to create a moist, subtly spiced dessert that screams fall comfort. You can pretend it's healthy—hey, it's got veggies, right?—but really, it's just an excuse to eat cake for dinner.
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
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Nutrition
Calories: 280kcalCarbohydrates: 36gProtein: 4gFat: 14gSaturated Fat: 6gCholesterol: 55mgSodium: 380mgFiber: 2gSugar: 18g
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