Easy Salted Caramel Pumpkin Dump Cake: Best 5-Minute Dessert
A quick and easy pumpkin dump cake with a buttery crumble topping, crunchy pecans, and a salted caramel swirl. Ready in just 5 minutes of prep, this dessert is perfect for fall gatherings and tastes like you spent hours in the kitchen.
- Prep Time: 5 minutes
- Cook Time: 40-45 minutes
- Total Time: 45-50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 box (15.25 oz) yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped pecans
- 1/2 cup salted caramel sauce
- Flaky sea salt (for finishing)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. Optionally, line with parchment paper for easy removal.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, eggs, pumpkin pie spice, and vanilla extract until smooth. Pour the mixture into the prepared baking dish and spread evenly.
- Sprinkle the entire box of yellow cake mix evenly over the pumpkin layer. Do not stir. Use your fingers or a fork to break up any clumps.
- Sprinkle the chopped pecans evenly over the cake mix layer.
- Drizzle the melted butter evenly over the top, covering as much of the cake mix as possible.
- Drizzle the salted caramel sauce over the top in a zigzag pattern. Gently swirl it through the top layer with a knife or skewer, making a few figure-eights. Do not overmix.
- Bake for 40-45 minutes, until the top is golden brown and the edges are bubbling. The center should be set but slightly jiggly. If the top browns too quickly, tent with foil for the last 10 minutes.
- Let the cake cool for at least 15 minutes before serving. Sprinkle with flaky sea salt right before serving.
Notes
For best results, use room temperature eggs. Toast pecans in a dry skillet for extra crunch. The cake can be made a day ahead and reheated. Store covered in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 380420
- Sugar: 32
- Sodium: 350
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 48
- Fiber: 3
- Protein: 5
Keywords: pumpkin dump cake, salted caramel pumpkin cake, easy pumpkin dessert, fall dessert, dump cake recipe