Print

Cozy Salted Caramel Pumpkin Dump Cake Recipe with Toasted Pecans Made Easy

salted caramel pumpkin dump cake - featured image
Print Recipe

A super easy and comforting fall dessert combining pumpkin, homemade salted caramel, and toasted pecans baked into a crisp dump cake.

Ingredients

Scale
  • 1 can (15 oz) canned pumpkin puree (not pumpkin pie filling)
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup evaporated milk (or full-fat coconut milk for dairy-free)
  • 1 box (15.25 oz) yellow cake mix (classic or butter flavor)
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar (for caramel)
  • 3 tablespoons unsalted butter, cubed (for caramel)
  • 1/3 cup heavy cream, warmed (for caramel)
  • 1/2 teaspoon flaky sea salt
  • 1 cup pecan halves
  • 1 tablespoon unsalted butter (for toasting pecans)
  • 1 teaspoon brown sugar (optional, for pecans)
  • Pinch of salt (for pecans)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  2. In a large bowl, whisk together pumpkin puree, 1 cup sugar, cinnamon, nutmeg, ginger, and cloves until combined.
  3. Add eggs one at a time, whisking after each addition.
  4. Stir in vanilla extract and evaporated milk until smooth and creamy.
  5. Pour pumpkin mixture evenly into the prepared baking dish.
  6. In a small saucepan over medium heat, melt 1/2 cup sugar, stirring constantly until it becomes a deep amber liquid.
  7. Add cubed butter carefully and stir until smooth.
  8. Slowly pour in warmed heavy cream while stirring continuously; simmer 1–2 minutes until thickened.
  9. Remove from heat and stir in flaky sea salt; set aside to cool slightly.
  10. Drizzle half of the salted caramel evenly over the pumpkin base.
  11. Sprinkle dry yellow cake mix evenly over the pumpkin and caramel layer; do not stir.
  12. Pour melted butter evenly over the cake mix to moisten completely.
  13. Toast pecans in a dry skillet over medium heat with 1 tablespoon butter, brown sugar, and a pinch of salt, stirring frequently for 4–5 minutes until fragrant and caramelized; remove from heat and cool.
  14. Bake the dump cake uncovered for 40–45 minutes until golden brown and bubbling around edges.
  15. Remove from oven and immediately sprinkle toasted pecans over the top, pressing lightly into the warm cake.
  16. Let cake cool at least 20 minutes before serving to allow flavors to meld and caramel to thicken.

Notes

Use pure pumpkin puree, not pumpkin pie filling. For gluten-free, substitute yellow cake mix with gluten-free cake mix. Toast pecans just before baking for best flavor. Do not stir cake mix topping after adding butter. Let cake cool before serving to set caramel.

Nutrition

Keywords: pumpkin dump cake, salted caramel pumpkin cake, toasted pecans dessert, easy fall dessert, pumpkin dessert, dump cake recipe, homemade salted caramel

Find it online: https://piperplate.com/cozy-salted-caramel-pumpkin-dump-cake-recipe-with-toasted-pecans-made-easy/