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
Scale
- 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.