Description
Indulge in the perfect fall treat with this foolproof Pumpkin Caramel Dump Cake. This luscious dessert features a silky, spiced pumpkin custard base enhanced with swirls of rich caramel, topped with a crunchy, buttery cake crumble and pecans. It is a comforting, crowd-pleasing solution for busy home cooks that captures the essence of autumn in every decadent bite without requiring hours of kitchen work.
Ingredients
29 oz pumpkin puree
12 oz evaporated milk
2 tsp pumpkin pie spice
1/2 cup granulated sugar
3 large eggs
2 tsp vanilla extract
1 tsp cinnamon
1 package yellow, vanilla, or spice cake mix
3 tbsp high-quality caramel sauce
1 cup chopped pecans
1 cup unsalted butter, melted
Instructions
Preheat your oven to 350 degrees Fahrenheit and grease and flour a 9×13 baking dish.
Whisk together the pumpkin puree, evaporated milk, pumpkin pie spice, granulated sugar, eggs, vanilla, cinnamon, and one cup of the dry cake mix in a large bowl until smooth.
Pour the pumpkin mixture into the prepared 9×13 baking dish.
Evenly sprinkle the remaining dry cake mix over the pumpkin base.
Drizzle the caramel sauce across the top of the cake mix layer.
Sprinkle the chopped pecans over the top.
Drizzle the melted butter evenly over everything.
Bake for 60 minutes or until the edges are golden and the center is set.
Allow to cool slightly before serving.
Notes
Ensure you use plain canned pumpkin puree, not pre-sweetened pumpkin pie filling. For extra warmth, add a half teaspoon of ground ginger into the filling mix. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg