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Pumpkin Dump Cake with Caramel and Pecans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 11 reviews
  • Author: Evelyn
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Pumpkin Dump Cake is a simple and delicious fall dessert made with canned pumpkin pie filling, evaporated milk, and eggs, topped with a spicy cake mix, melted butter, pecans, and drizzled with caramel sauce. It’s baked to perfection in a 9×13 inch baking dish, resulting in a moist, flavorful cake perfect for cozy autumn gatherings.

Ingredients

Filling

  • 29 ounces canned pumpkin pie filling (not plain pumpkin puree)
  • 12 ounces evaporated milk
  • 2 large eggs

Topping

  • 1 box (15.25 ounces) spice cake mix
  • 3/4 cup unsalted butter, melted
  • 1/2 cup pecans, chopped
  • 1/2 cup caramel sauce

Instructions

  1. Preheat Oven: Heat your oven to 350°F (175°C) and spray the bottom of a 9×13 inch glass baking dish with cooking spray to prevent sticking.
  2. Mix Filling: In a medium glass bowl, combine the canned pumpkin pie filling, evaporated milk, and eggs thoroughly until smooth and well blended.
  3. Add Filling to Dish: Pour the pumpkin mixture evenly into the prepared baking dish, spreading it out smoothly.
  4. Top with Cake Mix: Sprinkle the dry spice cake mix evenly over the pumpkin filling. Gently shake or tap the pan to distribute the cake mix uniformly.
  5. Pour Butter: Drizzle the melted unsalted butter over the top, tilting the pan if necessary to cover as much of the spice cake mix as possible for even baking and moisture.
  6. Add Pecans: Sprinkle the chopped pecans evenly over the buttered cake mix to add a crunchy topping.
  7. Bake: Place the dish in the oven and bake for 40-45 minutes or until the top is mostly dry and bubbly around the edges, indicating it is cooked through.
  8. Cool and Serve: Let the cake cool for 5 minutes after baking. Drizzle with caramel sauce before serving. For extra indulgence, serve warm with vanilla ice cream.

Notes

  • Use canned pumpkin pie filling for sweetness and spices already incorporated; plain pumpkin puree will not work as well.
  • Ensure the melted butter is evenly distributed to keep the cake moist and flavorful.
  • Chopped pecans add a nice crunch but can be substituted with walnuts or omitted for nut allergies.
  • Serve warm with ice cream or whipped cream for a more decadent dessert.
  • Store leftovers covered in the refrigerator and reheat before serving.

Find it online: http://evelynscooking.com/pumpkin-dump-cake-with-caramel-and-pecans-recipe/