Name: Pumpkin Dump Cake
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 12
Cuisine: New American
Ingredients: 30 oz pure pumpkin puree; 12 oz evaporated milk; 3 large eggs; 1 cup(s) dark brown sugar, packed; 2 tsp pumpkin pie spice, see notes 1; 1/2 tsp kosher salt, see notes 2; 1 15.25 oz boxed yellow cake mix, see notes 3-4; 6 oz melted salted butter (12 tablespoons), plus more for greasing; 1 cup(s) roughly chopped graham crackers; 1 cup(s) chopped raw pecans; vanilla ice cream, for serving; 1 batch of salted caramel sauce, see below; 1 cup(s) granulated sugar; 2 tbsp light corn syrup or golden syrup; 1/4 cup(s) water; 1/2 cup(s) heavy cream, room temperature; 4 tbsp salted butter, room temperature; 1 tsp kosher salt, see notes 1; 1 tsp pure vanilla extract

Pumpkin Dump Cake Recipe

Rating 5.0

| 1

| Last Updated on May 17, 2024

Pumpkin dump cake is just as the name suggests, a cake baked by “dumping” ingredients into a pan. This pumpkin dump cake recipe magically bakes into three layers: a dense pumpkin base and a vanilla cake middle finished with a crispy pecan graham cracker topping. Paired with a scoop of vanilla ice cream and a drizzle of salted caramel sauce, it’s fall on a plate.

Dessert

New American

ingredients

steps

minutes

Ingredients

Servings:

For the Pumpkin Dump Cake

30 oz

pure pumpkin puree

12 oz

evaporated milk

large eggs

1 cup(s)

dark brown sugar, packed

2 tsp

pumpkin pie spice, see notes 1

1/2 tsp

kosher salt, see notes 2

15.25 oz boxed yellow cake mix, see notes 3-4

6 oz

melted salted butter (12 tablespoons), plus more for greasing

1 cup(s)

roughly chopped graham crackers

1 cup(s)

chopped raw pecans

vanilla ice cream, for serving

batch of salted caramel sauce, see below

For the Salted Caramel Sauce

1 cup(s)

granulated sugar

2 tbsp

light corn syrup or golden syrup

1/4 cup(s)

water

1/2 cup(s)

heavy cream, room temperature

4 tbsp

salted butter, room temperature

1 tsp

kosher salt, see notes 1

1 tsp

pure vanilla extract

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Directions 11 steps | 85 Minutes

Step 1

Preheat the oven to 350°F. Measure and prep all ingredients. Grease a 9x13-inch baking dish, with butter.

Pumpkin Dump Cake Recipe: Preheat the oven to 350°F.

Step 2

Prepare the pumpkin custard. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, dark brown sugar, pumpkin pie spice and kosher salt.

Pumpkin Dump Cake Recipe: Prepare the pumpkin custard.

Step 3

Pour the pumpkin custard into the prepared baking dish. Spread evenly with a spatula.

Pumpkin Dump Cake Recipe: Pour the pumpkin custard into the prepared baking dish.

Step 4

Evenly spread the yellow cake mix over the pumpkin custard.

Step 5

Drizzle the melted butter evenly over the yellow cake mix.

Step 6

Evenly sprinkle the roughly chopped graham crackers and then the raw pecans. Bake for 45-55 minutes or until the top is golden brown and the center is just set.

Pumpkin Dump Cake Recipe: Evenly sprinkle the roughly chopped graham crackers and then the raw pecans.

Step 7

While the cake is baking, prepare the salted caramel sauce. In a medium saucepan, stir together the granulated sugar, light corn syrup and water. Turn the heat to medium-high and cook, undisturbed until the sugar reaches 350°F, about 10 minutes.

Pumpkin Dump Cake Recipe: While the cake is baking, prepare the salted caramel sauce.

Step 8

Slowly whisk in the heavy cream. Cook for an additional 1-2 minutes, until the salted caramel sauce is smooth.

Pumpkin Dump Cake Recipe: Slowly whisk in the heavy cream.

Step 9

Take the sauce off of the heat and stir in the salted butter.

Step 10

Once the butter is incorporated, stir in the kosher salt and vanilla extract. Let the salted caramel cool while the pumpkin dump cake finishes baking.

Pumpkin Dump Cake Recipe: Once the butter is incorporated, stir in the kosher salt and vanilla extract.

Step 11

Let the pumpkin dump cake cool until warm or room temperature. Serve with a scoop of vanilla ice cream and warm salted caramel sauce. Enjoy!

Pumpkin Dump Cake Recipe: Let the pumpkin dump cake cool until warm or room temperature.

Notes:

If you are out of pumpkin pie spice, you can also use 2½ teaspoons of ground cinnamon.
This recipe uses Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe, so adjust accordingly.
Instead of yellow cake mix, butter or spiced cake mix can be substituted.
If you don’t have cake mix, you can make your own:
1. In a food processor, combine 2¼ cups all-purpose flour, 1½ cups granulated sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 4 tablespoons cold unsalted butter, cut into tablespoons.
2. Pulse until the butter finely chopped, smaller than the size of peas. Use in place of the boxed cake mix.

Nutrition Per Serving

View All

CALORIES

570

FAT

30.5 g

PROTEIN

6.7 g

CARBS

72.7 g

Pumpkin Dump Cake Recipe

Ingredients

Directions 11 steps | 85 Minutes

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