Print

Easy Salted Caramel Pumpkin Dump Cake – Best Fall Dessert

Salted Caramel Pumpkin Dump Cake - featured image
Print Recipe

This Easy Salted Caramel Pumpkin Dump Cake is a warm, buttery, and autumnal dessert that combines a simple pumpkin custard base with a crunchy cake mix topping and gooey salted caramel swirls. It’s a foolproof, crowd-pleasing treat perfect for fall gatherings.

Ingredients

Scale
  • 1 can (15 oz) pure pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs, at room temperature
  • 1 cup granulated sugar
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 box (15.25 oz) yellow cake mix
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup good-quality salted caramel sauce
  • 1/2 cup chopped pecans or walnuts (optional)
  • Flaky sea salt, for finishing

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  2. In a large mixing bowl, combine pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, and salt. Whisk until smooth.
  3. Pour the pumpkin mixture into the prepared baking dish and spread into an even layer.
  4. Evenly sprinkle the entire box of dry yellow cake mix over the pumpkin mixture. Do not stir.
  5. If using, sprinkle chopped pecans or walnuts evenly over the dry cake mix.
  6. Drizzle the melted butter as evenly as possible over the entire surface of the dry cake mix.
  7. Warm 1/4 cup of the salted caramel sauce for 10-15 seconds in the microwave. Drizzle over the top and gently swirl with a knife or skewer.
  8. Bake for 45-55 minutes, until the top is deep golden brown and the center is mostly set with a slight jiggle.
  9. Let the cake cool on a wire rack for at least 20-30 minutes.
  10. Before serving, drizzle the remaining 1/4 cup of salted caramel sauce over the top and sprinkle with flaky sea salt.

Notes

For a gluten-free version, use a gluten-free yellow cake mix. For a dairy-free option, substitute evaporated milk with full-fat coconut milk and use plant-based butter. The cake is even better the next day; store covered in the refrigerator for up to 5 days. Reheat individual slices in the microwave for 20-30 seconds.

Nutrition

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

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