Pumpkin Caramel Dump Cake Recipes

PUMPKIN-CARAMEL POKE CAKE

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.

PUMPKIN CARAMEL DUMP CAKE

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.

CARAMEL APPLE DUMP CAKE RECIPE

Steps:

• Preheat oven to 350°F. Grease a 13×9 casserole dish and set aside.
• In a medium sized bowl, mix together apple pie filling, cinnamon and nutmeg. Pour into the casserole dish and smooth with a spatula.
• Arrange carmael squares on top of apple filling layer and then top with yellow cake mix. Smooth cake mix into an even layer.
• Pour melted butter evenly on top of the cake mix. You can add more cinnamon on top of the butter if you would like (I do!).
• Bake for 45 minutes or until the top is lightly browned and the edges are bubbling.
• Scoop into serving bowls and top with ice cream and caramel sauce, if desired.

PUMPKIN SPICED DUMP CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Mix pumpkin, evaporated milk, sugar, eggs, vanilla extract, cinnamon, and nutmeg together in a bowl; pour into the prepared baking pan.
• Sprinkle cake mix evenly over the pumpkin mixture; top with pecans. Drizzle melted butter on top.
• Bake in the preheated oven until golden brown, about 1 hour.

PUMPKIN CARAMEL POKE CAKE

Steps:

• Heat oven to 350°Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, beat all of the cake ingredients with an electric mixer on medium speed for 2 -minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 33 minutes or until toothpick inserted in center comes out clean.
• Poke holes into cake with the handle of a wooden spoon or fork.
• While the cake is still warm, gently spread 1 cup caramel sauce over cake. Refrigerate 2 hours.
• Spread frosting evenly on top once the cake is chilled.
• Place the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth, about 1 minute.
• Reduce the speed to low, slowly add powdered sugar, and beat until fully incorporated and smooth, about 3 minutes. Stop the mixer and scrape down the paddle and sides of the bowl with a rubber spatula.
• Add vanilla and salt. Mixing completely.
• Add the milk one tablespoon at a time until it's a smooth consistency. Turn mixer to high and beat until light and fluffy.

CARAMEL APPLE DUMP CAKE

Steps:

• Preheat oven to 375º Fahrenheit.
• Spray a 9x13 baking pan with cooking spray.
• Spread the apple pie filling evenly in the bottom of the prepared pan.
• Heat the caramel dip for 30 seconds in the microwave. Use a knife to mix the caramel. Heat for another 20-30 seconds or until the caramel is softened. It just needs to be soft enough to dollop over the apples.
• Dollop spoonfuls of caramel dip evenly over the apples.
• Sprinkle the dry cake mix evenly over the caramel and apples.
• Drizzly the melted butter evenly over the dry cake mix
• Sprinkle the pecans on top.
• Bake in oven for 45-55 minutes or until you see bubbling on the sides of the cake.
• Serve with vanilla ice cream and caramel on top.