Caramel Pecan Pumpkin Dump Cake Recipe
- Cook Time: 65 minutes
- Total Time: 1 hour 5 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 box (15.25 oz) yellow cake mix
- 1 cup chopped pecans
- 1/2 cup salted caramel sauce
- 1 cup (2 sticks) unsalted butter, melted
Instructions
- Step 1: Preheat and Prep: Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or non-stick cooking spray to ensure the cake doesn’t stick to the sides.
- Step 2: Mix the Pumpkin Base: In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, and salt. Mix until the batter is smooth and well combined. Pour this mixture into the prepared baking dish and spread it into an even layer.
- Step 3: Drizzle the Caramel: Take your salted caramel sauce and drizzle it evenly over the top of the pumpkin mixture. You don’t need to stir it in; let it sit on top so it creates pockets of gooey caramel as it bakes.
- Step 4: Add the Cake Mix and Pecans: Sprinkle the dry yellow cake mix evenly over the pumpkin and caramel layers. Use a fork to gently spread it out, making sure there are no large clumps. Top the cake mix with the chopped pecans, distributing them evenly for a consistent crunch.
- Step 5: Pour Butter and Bake: Slowly and carefully pour the melted butter over the entire top of the cake. Try to cover as much of the dry cake mix as possible to ensure a golden crust. Place the dish in the oven and bake for 50 to 60 minutes, or until the edges are bubbling and the top is a deep golden brown.