Menu
Cake / Desserts

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!

Caramel overflowing from bowl of pumpkin cake

Pumpkin Caramel Dump Cake

Yield: 16 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

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

Ingredients

  • 29 oz pumpkin canned
  • 12 oz evaporated milk
  • 2 tsp pumpkin pie spice
  • 1/2 cup granulated sugar
  • 3 eggs
  • 2 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 package vanilla/yellow or spice cake mix, divided
  • 3 tablespoons caramel sauce
  • 1 cup chopped pecans
  • 1 cup butter (2 sticks, melted)
  • Whipped Cream (optional)
  • Vanilla Ice Cream (optional)

Instructions

  1. Preheat oven to 350*F
  2. Lightly grease and flour a 9x13 baking dish and set aside
  3. In a large bowl, combine pumpkin, evaporated milk, pumpkin pie spice, granulated sugar, eggs, vanilla extract, cinnamon and 1 cup of the cake mix
  4. Mix until thoroughly combined
  5. Pour pumpkin mix into prepared baking dish
  6. Drizzle caramel sauce over the top of the pumpkin mix and swirl throughout the batter
  7. Sprinkle remaining cake mix on top of the pumpkin mixture
  8. Spread pecans over top of cake
  9. Pour melted butter on top of cake
  10. Bake at 350*F for 60 minutes
  11. When ready to serve top with whipped cream and/of ice cream with a drizzle of caramel sauce
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 337Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 65mgSodium: 359mgCarbohydrates: 42gFiber: 2gSugar: 26gProtein: 5g

The nutritional values above are auto calculated by a nutrition program and can vary based on brands of ingredients used.

This post may contain affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Sharing is caring!

13 Comments

  • Beth
    August 6, 2020 at 10:18 am

    Yum! This looks so delicious! Can’t wait to try this! My husband is going to love this!

    Reply
  • Amanda
    August 6, 2020 at 7:36 pm

    This looks absolutely amazing!

    Reply
  • Jen
    August 6, 2020 at 10:31 pm

    This is always a hit in our house! Everyone fights over the last piece!

    Reply
  • Vikki
    August 7, 2020 at 2:16 am

    This is the perfect fall cake! So easy and delicious

    Reply
  • Erin | Dinners,Dishes and Dessert
    August 7, 2020 at 6:22 am

    This Pumpkin Caramel Dump Cake is seriously making me hungry!

    Reply
  • Tara
    August 9, 2020 at 7:05 pm

    I love anything with caramel, so this Pumpkin Caramel Dump Cake was a must try! And boy, am I glad I tried it! so warm, delicious, and gooey! Made me glad that fall is just around the corner.

    Reply
  • Sarah James
    August 24, 2020 at 10:10 am

    I always wondered what a dump cake was and now I know. Your pumpkin caramel dump cake looks so yummy, all my favourite flavours too.

    Reply
  • Amanda Marie Boyle
    August 24, 2020 at 10:52 am

    I hate pumpkin, but love caramel – and this cake is fantastic! Now I have something to share with my pumpkin obsessed friends!

    Reply
  • Taleen | Just As Tasty
    August 24, 2020 at 1:16 pm

    This recipe just got me even more excited for Fall! Love the idea of pairing pumpkin with caramel. Yum!

    Reply
    • Kerri
      August 24, 2020 at 1:53 pm

      I hope you enjoy!

      Reply
  • Marina
    August 24, 2020 at 5:46 pm

    This pumpkin cake looks so delicious, cannot wait to try it

    Reply
  • Robyn
    August 24, 2020 at 5:56 pm

    This cake looks and sounds amazing! Ive never heard of dump cake before, but will definitely be making it very soon 😉

    Reply
  • Akiko
    August 24, 2020 at 8:24 pm

    Ohmygoodness! I love dump cakes because they are so easy to make and this cake looks amazing! Perfect for the fall. Pinned for later!

    Reply

Leave a Reply

Back to Top
shares