Caramel Pecan Pumpkin Dump Cake
- Cook Time: 75 minutes
- Total Time: 1 hour 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 can (15 oz) pure pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 box (15.25 oz) yellow cake mix
- 1 cup chopped pecans
- 1 cup unsalted butter, melted
- 1/2 cup caramel sauce (for drizzling)
- Whipped cream or vanilla ice cream (optional for serving)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray or butter to ensure the cake is easy to serve later.
- In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, and pumpkin pie spice until the mixture is completely smooth. Pour this liquid mixture into the bottom of your prepared baking dish and spread it out evenly.
- Sprinkle the dry yellow cake mix evenly over the top of the pumpkin mixture. Use your hands or a spoon to break up any large clumps of cake mix so that it forms a uniform layer. Do not stir the cake mix into the pumpkin.
- Distribute the chopped pecans evenly over the dry cake mix layer. Carefully and slowly pour the melted butter over the entire surface. Try to cover as much of the dry cake mix as possible to ensure a golden, crispy crust.
- Place the dish in the oven and bake for 50 to 60 minutes. The cake is done when the edges are bubbling and the top is a deep golden brown. The center should feel set but still have a slight jiggle.
- Remove the cake from the oven and let it cool for at least 15-20 minutes. While it is still warm, drizzle the caramel sauce generously over the top. This allows some of the caramel to soak into the crust.