Best 2 Salted Caramel Pumpkin Dump Cake Recipes

Indulge in the delectable symphony of flavors that is Salted Caramel Pumpkin Dump Cake, a dessert that tantalizes taste buds with its irresistible combination of sweet, salty, and pumpkin spice. This dump cake, a symphony of fall flavors, is a symphony of fall flavors, featuring a moist pumpkin cake base, a luscious salted caramel sauce, and a crown of crunchy pecan crumble. This easy-to-make treat is perfect for potlucks, holiday gatherings, or simply as a delightful indulgence at home. With its rich, decadent taste and effortless preparation, the Salted Caramel Pumpkin Dump Cake promises to become a beloved favorite. In addition, the article offers a tantalizing collection of other pumpkin dump cake recipes, each with its unique twist. From the classic Pumpkin Dump Cake with its warm, comforting spices to the indulgent Pumpkin Chocolate Chip Dump Cake that is sure to satisfy any sweet tooth, there's a recipe for every pumpkin lover. Whether you're seeking a simple dessert or a showstopper for your next gathering, these pumpkin dump cake recipes are sure to delight and impress.

Let's cook with our recipes!

PUMPKIN & CARAMEL CAKE

Pumpkin & caramel cake image

This cake uses a few shortcuts but the final result is a deliciously impressive dulce de leche and pumpkin spice-filled sponge

Provided by Emma Freud

Categories Dessert

Time 1h15m

Number Of Ingredients 13

Ingredients

80ml vegetable oil , plus extra for greasing
450g pack vanilla or white cake mix (or make your own cake mix, see tip below)
½ x 425g can pumpkin purée
125ml full-fat milk
4 large eggs
1 tsp pumpkin pie spice (available from uk.iherb.com, or mix it yourself by combining 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp nutmeg and a pinch of ground cloves)
4 tbsp dulce de leche from a jar
225g full-fat cream cheese
125g icing sugar , sifted
1 tsp pumpkin pie spice
½ x 425g can pumpkin purée
440ml double cream
70g pecans , toasted and roughly chopped

Steps:

Heat oven to 180C/160C fan/gas 4. Grease and line the bases of two 23cm cake tins. In a big bowl, beat the oil, cake mix, pumpkin purée, milk, eggs and spice mixture until smooth. Pour the mixture into the cake tins and bake for 22-25 mins until a skewer inserted into the centre comes out clean. Cool in the tins while you make the filling.
Beat the cream cheese briefly in a medium bowl until fluffy, then add the icing sugar, spice and pumpkin purée and beat until smooth. Be careful not to overbeat or it will go runny. In another bowl, whip the cream and fold it gently into the cream cheese mixture.
When the cakes are cool, cut each one in half horizontally so you have four thin sponges. Put the bottom layer on a plate, spread with 1 tbsp dulce de leche, then smooth over a quarter of the filling. Add the next layer and repeat until you have an amazing tower of pumpkin, cake, caramel and cream, then sprinkle the pecans on top. Boom.

Nutrition Facts : Calories 542 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 34 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium

SALTED CARAMEL PUMPKIN DUMP CAKE?

Salted Caramel Pumpkin Dump Cake? image

i created a first dump cake recipe it combine with salted caramel and pumpkin puree with pumpkin pie spice,it perfect with a side of salted caramel ice cream.

Provided by raymond spencer

Categories Other Desserts

Time 45m

Number Of Ingredients 12

Ingredients

2 c salted caramel peanuts
2 c caramel ice cream topping,divided
1 can(s) pumpkin puree
1 pkg (8 ounces) cream cheese,softened
4 tsp pumpkin pie spice,divided
1 c dark brown sugar
1 c caramel bits
1 c heavy cream
3/4 c half and half
2 tsp sea salt
1 box yellow cake mix
1 1/2 stick margarine,sliced thin

Steps:

1. Preheat oven to 350 degrees F.Coat a 9x13-inch baking dish with cooking spray.Add salted caramel peanuts and drizzle with 1/2 cup caramel ice cream topping.
2. In a large bowl,combine pumpkin puree,cream cheese,brown sugar and 2 teaspoons pumpkin pie spice;mix well until blended for 3 minutes.
3. Spread into a prepared baking dish.Sprinkle with caramel bits and push them in with a spoon.
4. In a medium bowl,whisk heavy cream,half and half,1 cup caramel ice cream topping and sea salt together for 2 minutes until combined.
5. Pour salted caramel cream mixture onto pumpkin puree mixture.Slowly add cake mix and spread evenly(do not mix it).
6. Add margarine slices on top.Season with remaining pumpkin pie spice.Bake in preheated oven for 40 minutes.Cool completely.Drizzle with remaining caramel ice cream topping.

Tips:

Choose a pumpkin puree that is not too watery. Otherwise, the cake will be too moist and may not cook properly.
Use a good quality caramel sauce. This will make a big difference in the overall flavor of the cake.
Be careful not to overmix the batter. Overmixing can result in a tough cake.
Bake the cake until a toothpick inserted into the center comes out clean.
Let the cake cool completely before serving. This will allow the flavors to develop and the cake to set.

Conclusion:

This salted caramel pumpkin dump cake is an easy and delicious dessert that is perfect for fall. The cake is moist and flavorful, with a sweet and salty caramel topping. It is sure to be a hit with your family and friends.