Print

Best Easy Salted Caramel Pumpkin Dump Cake

Salted Caramel Pumpkin Dump Cake - featured image
Print Recipe

This Easy Salted Caramel Pumpkin Dump Cake layers earthy pumpkin with a buttery cake mix topping and ribbons of salted caramel. It comes together in minutes and bakes into a warm, comforting dessert that tastes like fall without the fuss.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 can (12 oz) evaporated milk
  • 3 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 box (15.25 oz) yellow cake mix
  • 1/2 cup unsalted butter, melted
  • 1/2 cup chopped pecans (optional)
  • 1/2 cup salted caramel sauce
  • Flaky sea salt for finishing

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a large mixing bowl, whisk together pumpkin puree, evaporated milk, eggs, granulated sugar, vanilla extract, pumpkin pie spice, and salt until smooth. Pour into the prepared dish and spread evenly.
  3. Drizzle 1/4 cup of the salted caramel sauce over the pumpkin mixture. Use a knife or skewer to gently swirl it into the pumpkin layer.
  4. Sprinkle the entire box of yellow cake mix evenly over the pumpkin and caramel layer. Do not stir. Pour the melted butter evenly over the cake mix, covering as much dry mix as possible. Sprinkle chopped pecans on top if using.
  5. Bake for 45-50 minutes, until the top is golden brown and the edges are bubbly. The center should be set but slightly jiggly. If browning too quickly, tent with foil for the last 10 minutes.
  6. Remove from oven and let cool on a cooling rack for at least 20 minutes. Just before serving, drizzle the remaining 1/4 cup caramel sauce over the top and sprinkle with flaky sea salt.

Notes

Serve warm with vanilla ice cream or whipped cream. For a gluten-free version, use a gluten-free yellow cake mix. For dairy-free, substitute evaporated milk with full-fat coconut milk and use dairy-free butter. Let the cake rest for 20 minutes before cutting to allow it to set properly.

Nutrition

Keywords: pumpkin dump cake, salted caramel, easy dessert, fall dessert, dump cake, pumpkin dessert

Find it online: https://elvafood.com/best-easy-salted-caramel-pumpkin-dump-cake/