Easy Salted Caramel Pumpkin Dump Cake Recipe
This easy salted caramel pumpkin dump cake is a quick and impressive fall dessert made with simple ingredients. It features a spiced pumpkin custard base, a crackly cake topping, and gooey salted caramel pockets.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
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
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 box (15.25 oz) yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup soft caramel bits
- 1/2 cup caramel sauce
- 1 teaspoon flaky sea salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or non-stick spray.
- In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, vanilla extract, and salt until smooth and fully combined (about 1 minute).
- Pour the pumpkin mixture into the prepared dish and spread it evenly with a spatula.
- Sprinkle the caramel bits evenly over the pumpkin layer.
- Evenly sprinkle the dry cake mix over the top, breaking up any clumps with your fingers or a spoon. Do not stir.
- Drizzle the melted butter evenly over the cake mix, covering as much of the dry mix as possible. If needed, gently poke dry patches with a fork to help the butter soak in.
- Bake for 45-50 minutes, until the top is golden brown and crackly, the edges are bubbling, and a toothpick inserted into the center comes out clean (some caramel on the toothpick is fine).
- Let the cake cool for 10 minutes. While still warm, drizzle the caramel sauce over the top and sprinkle with flaky sea salt.
- Serve warm or at room temperature. Top with whipped cream or vanilla ice cream if desired.
Notes
For a gluten-free version, use a gluten-free yellow cake mix. For dairy-free, substitute butter with plant-based butter and use coconut cream instead of evaporated milk (texture will be slightly denser). If you can’t find caramel bits, chop up soft caramels. Let the cake rest for at least 10 minutes after baking to allow layers to set. The cake tastes even better the next day.
Nutrition
- Serving Size: 1 serving (1/12 of c
- Calories: 420
- Sugar: 45
- Sodium: 380
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 62
- Fiber: 2
- Protein: 5
Keywords: pumpkin dump cake, salted caramel pumpkin cake, easy fall dessert, pumpkin dessert, dump cake recipe