There’s something magical about the scent of Pumpkin Spice and Caramel Dump Cake wafting through the house. It’s a delightful aroma that could make even the most stoic of souls weak at the knees. Imagine warm spices mingling with caramel, creating an enticing hug for your taste buds. This cake doesn’t just taste like autumn; it practically throws a pumpkin spice party in your mouth!
Now, let me take you down memory lane. Picture this: a chilly October evening, my family gathered around the table, laughter filling the air as we devoured slice after slice of this warm, gooey delight. The chaos of life fades away as we indulge in this sweet treat, bonding over our shared love for all things pumpkin and caramel. Trust me; whether it’s Thanksgiving or simply a cozy night in, this dessert will have everyone begging for seconds (and possibly thirds) while wearing whipped cream mustaches.
Why You'll Love This Recipe
- This Pumpkin Spice and Caramel Dump Cake is incredibly easy to prepare, making it perfect for busy weeknights or gatherings.
- Its delicious blend of spices and rich caramel creates a flavor explosion that feels like a warm hug.
- The gorgeous golden-brown topping is visually appealing and makes it festive for any occasion.
- Enjoy it warm with ice cream or as is; it’s versatile enough to be served any way you like!
Ingredients for Pumpkin Spice and Caramel Dump Cake
Here’s what you’ll need to make this delicious dish:
- Yellow Cake Mix: The base of this recipe adds sweetness and structure; choose one without added pudding mix for best results.
- Canned Pumpkin Puree: Make sure you grab pure pumpkin puree, not pumpkin pie filling, to avoid pre-added sugars and spices.
- Pumpkin Pie Spice: This spice blend brings warmth and depth; you can also create your own with cinnamon, nutmeg, and ginger.
- Caramel Sauce: Use store-bought for convenience or homemade if you’re feeling adventurous; either way, it adds heavenly sweetness.
- Butter: Melted butter adds richness; use unsalted butter to control the salt levels in your cake.
- Chopped Pecans (optional): These add a lovely crunch; toast them slightly before adding for extra flavor!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Pumpkin Spice and Caramel Dump Cake
Follow these simple steps to prepare this delicious dish:
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray or butter so your cake can slide right out when it’s done.
Step 2: Mix that Pumpkin Goodness
In a mixing bowl, combine the canned pumpkin puree with egg and pumpkin pie spice. Stir until everything is well combined—consider it a mini workout for those biceps!
Step 3: Spread the Cake Mix
Evenly sprinkle the yellow cake mix over the top of the pumpkin mixture in your baking dish. It’ll look like snow on a pumpkin patch—don’t worry; that’s how it should be!
Step 4: Drizzle with Caramel
Pour melted butter over the dry cake mix evenly—it may feel like you’re drowning it but trust me! Then drizzle caramel sauce generously over everything because more caramel equals more happiness.
Step 5: Add Pecans (if using)
Sprinkle chopped pecans all over the top if you’re feeling fancy; they add texture that contrasts beautifully with the soft cake.
Step 6: Bake Away!
Pop your masterpiece into the oven and bake for about 45-50 minutes or until golden brown on top. Your kitchen will smell incredible during this time—prepare yourself!
Transfer to plates and serve warm topped with whipped cream or vanilla ice cream—because why not? Life’s too short not to indulge!
This Pumpkin Spice and Caramel Dump Cake is more than just dessert; it’s an experience wrapped in flavors that bring back cherished memories while creating new ones. Enjoy every gooey bite!
You Must Know
- This delightful Pumpkin Spice and Caramel Dump Cake is not only a treat for the taste buds, but it also simplifies dessert preparation.
- It’s a visual feast with layers of autumn flavors, perfect for gatherings or cozy nights in.
- Just dump, bake, and enjoy!
Perfecting the Cooking Process
To achieve the best results with your Pumpkin Spice and Caramel Dump Cake, start by mixing the dry ingredients while preheating your oven. Then layer your pumpkin mixture and caramel sauce before sprinkling cake mix on top. Finally, pour melted butter over everything for that irresistible golden finish.
Add Your Touch
Feel free to customize your Pumpkin Spice and Caramel Dump Cake! Consider adding nuts for crunch or swapping in different spices like nutmeg or ginger. You can also use gluten-free cake mix if you need to accommodate dietary preferences.
Storing & Reheating
Store any leftover Pumpkin Spice and Caramel Dump Cake in an airtight container at room temperature for up to three days. To reheat, pop individual servings in the microwave for 20-30 seconds until warm and the caramel is gooey again.
Chef's Helpful Tips
- For a richer flavor, use high-quality pumpkin puree rather than canned options.
- Don’t skip pouring melted butter; it’s crucial for that crispy topping.
- Allow the cake to cool slightly before serving to let flavors meld beautifully.
It was Thanksgiving last year when my cousin tasted this Pumpkin Spice and Caramel Dump Cake for the first time. His eyes lit up like a kid on Christmas morning, and he declared it his favorite dessert ever! Moments like these remind me why I love baking so much.
FAQs:
What is Pumpkin Spice and Caramel Dump Cake?
Pumpkin Spice and Caramel Dump Cake is a delightful dessert that combines the flavors of pumpkin spice, caramel, and cake mix. This easy-to-make recipe involves layering pumpkin puree, spices, caramel sauce, and cake mix in a baking dish. The result is a soft, moist cake with a rich caramel topping that’s perfect for fall gatherings or any sweet craving.
How do I store leftover Pumpkin Spice and Caramel Dump Cake?
To store leftover Pumpkin Spice and Caramel Dump Cake, let it cool completely before covering it with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to five days. If you want to enjoy it later, consider freezing individual portions in an airtight container for up to three months. Just reheat it in the microwave or oven when you’re ready to indulge again.
Can I make Pumpkin Spice and Caramel Dump Cake gluten-free?
Yes, you can easily make Pumpkin Spice and Caramel Dump Cake gluten-free by using a gluten-free cake mix. Look for a blend that suits your taste preferences. Additionally, ensure that all other ingredients, such as pumpkin puree and caramel sauce, are gluten-free. This way, everyone can enjoy this delicious dessert without worry.
What can I serve with Pumpkin Spice and Caramel Dump Cake?
Pumpkin Spice and Caramel Dump Cake pairs wonderfully with whipped cream or vanilla ice cream. The creamy textures complement the warm spices of the cake perfectly. You could also drizzle extra caramel sauce on top for an indulgent treat or sprinkle some nuts for added crunch.
Conclusion for Pumpkin Spice and Caramel Dump Cake:
In summary, Pumpkin Spice and Caramel Dump Cake is a simple yet delicious dessert that celebrates the flavors of fall. With its easy preparation method and scrumptious taste, it’s perfect for gatherings or cozy evenings at home. Store leftovers properly to savor this delightful treat for days to come. Whether served plain or topped with ice cream, this cake will surely become a seasonal favorite!
Pumpkin Spice and Caramel Dump Cake
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 12 people 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Pumpkin Spice and Caramel Dump Cake is a warm, gooey dessert bursting with autumn flavors. It’s incredibly simple to make and perfect for cozy gatherings or festive celebrations.
Ingredients
- 1 box (15.25 oz) yellow cake mix (without pudding mix)
- 1 can (15 oz) canned pumpkin puree
- 1 tsp pumpkin pie spice
- 1/2 cup unsalted butter, melted
- 1 cup caramel sauce
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray or butter.
- In a mixing bowl, combine the canned pumpkin puree, egg, and pumpkin pie spice. Stir until well combined.
- Evenly sprinkle the yellow cake mix over the top of the pumpkin mixture in your baking dish.
- Drizzle melted butter evenly over the dry cake mix, followed by a generous drizzle of caramel sauce.
- If using, sprinkle chopped pecans on top for added texture.
- Bake in the preheated oven for 45-50 minutes or until golden brown on top.
- Allow to cool slightly before serving warm, optionally topped with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice (about 100g)
- Calories: 310
- Sugar: 25g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: - For extra flavor, use high-quality pumpkin puree instead of generic brands. - You can substitute chopped pecans with walnuts or omit them entirely based on preference. - This recipe can easily be made gluten-free by using a gluten-free cake mix.
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