Description
This dessert takes the classic pumpkin dump cake up a notch by adding luscious caramel swirls throughout. Each bite is a perfect balance of warm pumpkin spice, golden cake, and gooey caramel — ideal for fall gatherings, holiday dinners, or cozy nights in.
Ingredients
🛒 Ingredients:
1 can (15 oz) pumpkin purée
1 can (12 oz) evaporated milk
3 large eggs
1 cup sugar (or brown sugar for deeper flavor)
1 tablespoon pumpkin pie spice
1 box yellow or spice cake mix (15 oz)
½ cup (1 stick) unsalted butter, melted
½–¾ cup caramel sauce (store-bought or homemade)
Optional: ½ cup chopped pecans for topping
Optional: whipped cream or extra caramel for serving
Instructions
📝 Instructions:
Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Pumpkin Mixture: In a bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth. Pour into the prepared dish.
Add Cake Mix: Sprinkle dry cake mix evenly over the pumpkin mixture. Do not stir.
Add Butter & Caramel: Drizzle melted butter evenly over the cake mix. Using a spoon, drop dollops of caramel sauce over the top and gently swirl with a knife into the cake mix.
Add Nuts (Optional): Sprinkle chopped pecans over the top if desired.
Bake: Bake uncovered for 45–50 minutes, until the top is golden and the pumpkin mixture is set.
Cool & Serve: Cool slightly before serving. Serve warm with whipped cream or extra caramel drizzle.
Notes
- For a stronger caramel flavor, fold 2 tablespoons of caramel into the pumpkin mixture before topping with cake mix.
- Frozen pumpkin puree can be used directly; just ensure it is well-drained if very watery.
- Store leftovers covered in the fridge for up to 3 days; warm gently before serving.
- Optional: sprinkle a pinch of sea salt on top to create a salted caramel effect.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American / Fall