Pumpkin Caramel Dump Cake

Pumpkin Caramel Dump Cake: Packed with rich, warm Fall flavors! This recipe uses canned pumpkin and boxed cake mix! Serve warm topped with vanilla ice cream and a healthy drizzle of caramel sauce!

We are craving Fall over here. Florida has been SUPER hot and humid this Summer. We’re weeks away from welcoming Fall and *hopefully* seeing our temps start to fall. We can’t wait and neither can our pups!

Ingredients

• A box of cake mix
• Evaporated Milk
• Eggs
• Vanilla Extract
• Pumpkin Purée
• Sugar
• Butter
• Cinnamon
• Pumpkin Pie Spice
• Caramel Sauce
• Candied Pecans

How to make a Pumpkin Dump Cake

• Combine pumpkin purée , evaporated milk, pumpkin pie spice, granulated sugar, eggs, vanilla extract, cinnamon and 1 cup of the cake mix
• Pour pumpkin mix into prepared baking dish
• Drizzle caramel sauce over the top of the pumpkin mix and swirl throughout the batter
• Sprinkle remaining cake mix on top of the pumpkin mixture
• Spread candied pecans and melted butter over top of cake
• Bake at 350*F for 60 minutes
• This cake is best served warm topped with whipped cream and/or ice cream with a drizzle of caramel sauce

What is a Dump Cake?

Essentially you dump everything into a pan and sprinkle cake mix and butter on the top of the filling and bake to perfection then enjoy!

In this Pumpkin Caramel Dump Cake, I add some of the cake mix directly to the filling to add more flavor since pumpkin needs help in that department. However, you do not have to do this. You can sprinkle the entire boxed cake mix on top of the pumpkin filling and continue following the directions. Either way works and both ways are equally delicious.

Recipe Alternatives

Toppings: You can substitute the candied pecans with any variety chocolate chips, toffee brickle, additional caramel sauce

Pecans: We love candied pecans, but if you do not have the available, feel free to use regular pecans or walnuts

Pumpkin Pie Spice: I used 2 teaspoons of spice in this cake. You can add up to a full tablespoon – there are 3 teaspoons in a tablespoon – depending on your taste

Cinnamon: If you increase the amount of Pumpkin Pie Spice, add an additional 1/2 teaspoon to help even out the flavor

Granulated Sugar: You can easily substitute brown sugar here. It will help deepen the flavors even more.

Tips for Pumpkin Dump Cake

• This recipe uses vanilla cake mix, but you can use yellow or spice cake mix as well
• Be sure to use Pumpkin Puree and not Pumpkin Pie filling
• Some recipes call for sliced butter on top of the cake, I use melted butter. Either works, just a matter of personal preference. If you slice your butter, make it thin!
• This is a very easy recipe to customize. If you are a caramel fan, like I am, cut up some soft caramel squares and spread them over the pumpkin filling before topping with cake mix!

We love this Pumpkin Caramel Dump Cake. The caramel provides the right kind of sweetness to the subtle pumpkin spice. It is a Fall Holiday favorite in our family! I always have canned pumpkin on hand for when we need a fix!

If you are looking for more delicious desserts check out this Key Lime Sheet Cake or these French Silk Pie Bars!

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