Salted Caramel Pumpkin Dump Cake Recipes
PUMPKIN CARAMEL DUMP CAKE
Bask in the rich flavors of pumpkin and caramel with this Pumpkin Caramel Dump Cake. This cake is sure to become a Fall or holiday favorite amongst family and friends. Try this Pumpkin Caramel Dump Cake that surely won't disappoint.
Provided by My Food and Family
Categories Cakes
Time 45m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Mix pumpkin, sugar, pumpkin pie spice, eggs and 1 cup milk until blended; pour into 13x9-inch pan sprayed with cooking spray. Top with chopped chocolate; sprinkle with dry cake mix. Drizzle with butter; sprinkle with nuts.
- Bake 30 to 35 min. or until center is set.
- Microwave caramels and remaining milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is well blended when stirred. Drizzle over cake.
Nutrition Facts : Calories 370, Fat 23 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 65 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
PUMPKIN-CARAMEL POKE CAKE
This moist pumpkin cake is poked and filled with caramel sauce, topped with cream cheese frosting and drizzled with more caramel for an easy, over-the-top dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, beat all Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake.
- While cake is still warm, gently spread 1 cup caramel sauce over cake, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate 2 hours.
- When ready to serve, spread frosting evenly on top. Drizzle with 2 tablespoons caramel sauce. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 57 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 39 g, TransFat 0 g
PUMPKIN DUMP CAKE
There are different variations of this popular recipe. I think this is the easiest one to remember and to do. Serve cool with whipped cream. Make sure to sprinkle the butter over the cake mix evenly for the crunchiest topping.
Provided by Carolyn Busch
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over all.
- Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool.
Nutrition Facts : Calories 434.2 calories, Carbohydrate 58.4 g, Cholesterol 76 mg, Fat 20.1 g, Fiber 3.5 g, Protein 7.6 g, SaturatedFat 9.1 g, Sodium 658.1 mg, Sugar 42.1 g
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