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Ultimate Salted Caramel Pumpkin Dump Cake: Easy Fall Dessert

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This salted caramel pumpkin dump cake is a simple, no-fuss dessert that delivers deep fall flavor. With a golden, slightly crisp top and a soft, pudding-like pumpkin filling swirled with gooey salted caramel, it’s a crowd-pleaser that even pumpkin skeptics love.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 can (12 oz) evaporated milk
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 box (15.25 oz) yellow cake mix (not super moist or extra moist variety)
  • 1 cup unsalted butter, melted
  • 1/2 cup salted caramel sauce
  • 1 teaspoon flaky sea salt
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly 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 and fully combined (about 1-2 minutes).
  3. Pour the pumpkin mixture into the prepared baking dish and spread evenly with a spatula.
  4. Drizzle 1/3 cup of the salted caramel sauce evenly over the pumpkin filling. Do not stir.
  5. Sprinkle the entire box of yellow cake mix evenly over the pumpkin and caramel layer. Do not stir. Break up any clumps with your fingers or a fork.
  6. Drizzle the melted butter evenly over the dry cake mix. Do not stir.
  7. Drizzle the remaining caramel sauce over the buttered cake mix layer, then sprinkle the flaky sea salt evenly on top. If using nuts or chocolate chips, sprinkle them on now.
  8. Bake for 45-50 minutes, until the top is golden brown and the edges are bubbly. The center may still look slightly jiggly. If the top browns too quickly (after about 30 minutes), tent loosely with aluminum foil.
  9. Let the cake cool in the pan on a wire rack for at least 20-30 minutes before serving. The filling needs time to set.
  10. Serve warm, scooped into bowls or onto plates. Top with vanilla ice cream or whipped cream if desired.

Notes

Don’t stir the layers—the dry cake mix on top creates a golden crust. Room temperature ingredients blend more smoothly. Let the cake rest for at least 30 minutes after baking to allow the filling to set. For best results, use a quality caramel sauce with cream and butter. Store leftovers covered in the refrigerator for up to 5 days; reheat individual portions 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://noshbelle.com/ultimate-salted-caramel-pumpkin-dump-cake-easy-fall-dessert/