Description
A luscious fall dessert that combines creamy pumpkin, sweet caramel, and a golden buttery cake topping. Quick to assemble yet full of cozy flavors, this dump cake is perfect for Thanksgiving, fall gatherings, or chilly evenings.
Ingredients
🛒 Ingredients:
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon salt
1 box (15 oz) yellow or spice cake mix
½ cup (1 stick) unsalted butter, melted
½–¾ cup caramel sauce (store-bought or homemade)
Instructions
📝 Instructions:
Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
Make Pumpkin Base: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until smooth.
Assemble Layers: Pour pumpkin mixture into the prepared dish. Drizzle half of the caramel sauce evenly over the pumpkin. Sprinkle dry cake mix evenly on top — do not stir.
Add Butter & Caramel: Drizzle melted butter evenly over the cake mix and drizzle remaining caramel on top.
Bake: Bake uncovered for 50–55 minutes until the top is golden and the center is set.
Cool & Serve: Let cool at least 30 minutes before slicing. Serve warm with additional caramel drizzle or whipped cream.
Notes
Extra Caramel Flavor: Use a combination of brown sugar and butter in the pumpkin base for a deeper caramel taste.
Toppings: Sprinkle with chopped pecans or drizzle chocolate for a decadent finish.
Storage: Refrigerate leftovers for up to 4 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American