Salted Caramel Pumpkin Dump Cake
The perfect fall and winter treat! Caramel, pumpkin, and delicious cake flavors go great together!
Ingredients
- 1 15 Oz Can 100% Pumpkin Puree Not Pumpkin Pie Filling!
- 12 Oz Evaporated Milk
- 3 Eggs
- 3/4 Cup Sugar
- 1/2 tsp Kosher Salt
- 1 tsp Cinnamon
- 4 tsp Pumpkin Pie Spice
- 2 Tbsp Brown Sugar
- 1 Box Yellow or White Cake Mix
- 1 Cube Butter
- 2-3 Tbsp Cinnamon and Sugar
- 1/4 Cup Caramel Ice Cream topping
- 1 tsp Smoked Kosher Salt Regular Kosher Salt Is Fine
Instructions
- Preheat oven or smoker to 350 degrees F. In a large mixing bowl, mix together the pumpkin puree, evaporated milk, eggs, sugar, salt, cinnamon, pumpkin pie spice, and brown sugar. Make sure it is smooth. Spray a 9×13 baking pan with cooking spray. Add the mixture from the bowl to the baking pan.
- Sprinkle the cake mix evenly over the top of the pumpkin puree mixture. Do your best to cover the puree mixture completely with the cake mix. Sprinkle the cinnamon and sugar evenly over the top of the cake mix. Slice the cube of butter into thin slices, and place evenly over the top of the cake. This will melt and cook into the dump cake as it bakes.
- Bake in the oven or smoker for one hour, or until golden brown and set. Check it after 45 minutes. If it is browning too much, cover with foil for the last 15 minutes.
- When it is done baking, top it with a drizzle of the caramel sauce, and lightly sprinkle with smoked salt. Enjoy!