Description
This Pumpkin Caramel Dump Cake is the ultimate autumn dessert, offering a satisfying blend of creamy pumpkin custard and a spiced, buttery cake crust. Perfect for busy hosts, this one-bowl recipe ensures a professional-quality treat with minimal effort. The richness of the pumpkin is perfectly balanced by sweet caramel swirls and a crunch of candied pecans, making it an unforgettable crowd-pleaser for any gathering.
Ingredients
1 box yellow or spice cake mix
15 oz canned pumpkin purée
12 oz evaporated milk
2 large eggs, room temperature
2 tsp pumpkin pie spice
1 tsp ground cinnamon
1/2 cup granulated sugar
1 tsp pure vanilla extract
1/2 cup caramel sauce
1/2 cup chopped candied pecans
1/2 cup butter, melted
Instructions
Preheat your oven to 350°F and grease a 9×13 inch baking dish.
In a large bowl, whisk together the pumpkin purée, evaporated milk, pumpkin pie spice, granulated sugar, eggs, vanilla extract, cinnamon, and one cup of the dry cake mix until smooth.
Pour the pumpkin mixture into the greased baking dish.
Drizzle the caramel sauce over the pumpkin layer and use a knife to create a marble pattern.
Top the mixture evenly with the remaining dry cake mix.
Pour the melted butter evenly over the dry cake mix layer.
Sprinkle the chopped candied pecans over the top.
Bake for 60 minutes or until the center is set and the top is golden brown.
Let cool slightly before serving.
Notes
Ensure you use plain canned pumpkin purée, not pumpkin pie filling, to maintain the correct texture. If the top browns too quickly, cover it loosely with foil for the final 15 minutes of baking.
- Prep Time: 10
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg