Easy Caramel Pumpkin Dump Cake
This easy caramel pumpkin dump cake is the perfect last-minute dessert with only 5 ingredients. It’s a dump-and-bake recipe that creates a buttery, crispy top with a soft pumpkin-spiced middle and gooey 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 (14 oz) sweetened condensed milk
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup salted butter, cold and sliced into thin pats
- 1/2 cup caramel sauce, plus more for drizzling
- 1 teaspoon pumpkin pie spice (optional)
- 1/2 cup chopped pecans or walnuts (optional)
- A pinch of flaky sea salt (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- In a medium mixing bowl, whisk together the pumpkin puree and sweetened condensed milk until smooth and fully combined. If using, whisk in pumpkin pie spice.
- Spread the pumpkin mixture evenly into the prepared baking dish, smoothing it out to the edges.
- Sprinkle the dry cake mix evenly over the pumpkin layer, covering every inch. Tilt the dish and tap it gently to settle the powder.
- Place the thin pats of cold butter evenly over the top of the cake mix, spacing them about an inch apart.
- Drizzle the caramel sauce over the top in a zigzag pattern.
- Bake for 40-45 minutes, or until the top is golden brown and the edges are bubbly. The center should still have a slight jiggle. If browning too fast, tent loosely with foil for the last 10 minutes.
- Let it cool for at least 15-20 minutes before serving to allow the caramel to thicken and layers to settle.
- Drizzle with extra caramel sauce and sprinkle with flaky sea salt before serving, if desired.
Notes
For best results, use a glass or ceramic baking dish to prevent burning. Cold butter pats create crispy pockets. Let the cake cool for at least 15-20 minutes before serving to avoid a soupy texture. For a gluten-free version, use a certified gluten-free yellow cake mix. For dairy-free, use plant-based butter and dairy-free caramel sauce.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 380
- Sugar: 40
- Sodium: 380
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 56
- Fiber: 2
- Protein: 5
Keywords: pumpkin dump cake, caramel pumpkin dessert, easy fall dessert, 5-ingredient dessert, dump cake recipe