Pumpkin Dump Cake Recipe

slice of pumpkin dump cake topped with vanilla ice cream and caramel drizzle.

Erin Indahl-Fink

If you're looking for an easy pumpkin dump cake recipe, you've come to the right place! This incredibly delicious Caramel Pumpkin Dump Cake resembles a pumpkin cobbler, but easily made with a cake mix and a few other ingredients.

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Prep Time 15

Cook Time 45

Total Time 1

Course Desserts

Cuisine American

Servings

Calories 172 kcal

Equipment

9 x 13" Pan This Anolon non-stick 9 x 13" cake pan comes with a lid for easy storage. Great for cakes, brownies and bars!
Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.

Ingredients

Pumpkin Filling:

2 (15 oz. cans) pumpkin puree NOT pumpkin pie filling
1 (12 oz. can) evaporated milk
2/3 cup brown sugar
3 eggs
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract

Cake Mix Crumble Topping:

1 (15.25 oz. box) yellow cake mix can also use white or spice cake mix
1 cup chopped pecans
1/2 cup butter melted
1/2 cup caramel ice cream topping plus more for topping

Instructions

Preheat oven to 350 degrees. Lightly spray a 9x13" pan with non-stick baking spray. Set aside.
In a mixing bowl, add the pumpkin puree, evaporated milk, brown sugar, eggs, pumpkin pie spice and vanilla. Whisk together well until smooth. Pour into prepared pan.
In another bowl, add the melted butter and cake mix. Stir together with a fork until crumbly. Add the chopped pecans. Mixture will be crumbly and gravel-like. Sprinkle the cake mix mixture evenly over the top of the pumpkin filling.
Cover pan with foil and bake for 35 minutes. Remove foil and bake for another 10 minutes to brown the top of the cake. (The use of foil prevents the pecans from overbrowning/burning while the filling bakes.)
Remove hot cake from the oven and drizzle with the caramel sauce. Let cool. Slice and enjoy with vanilla ice cream or whipped cream and topped with more caramel sauce and chopped pecans, if desired.

Notes

White or spice cake mixes can be substituted for the yellow cake mix.

Storage: Store any leftovers in an airtight container, refrigerated. Kept refrigerated, the cake will keep for up to 5 days.

Nutrition

Serving: 1sliceCalories: 172kcalCarbohydrates: 17gProtein: 2gFat: 12gSaturated Fat: 4gCholesterol: 17mgSodium: 107mgSugar: 15g

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