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Cozy Double Layer Pumpkin Spice Dump Cake Recipe with Easy Caramel Drizzle

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A warm, sweet, and nostalgic pumpkin spice dump cake with a tender pumpkin filling, buttery cake crust, and a rich caramel drizzle. Perfect for fall gatherings and easy to make with pantry staples.

Ingredients

Scale
  • 1 can (15 oz / 425 g) pumpkin puree (not pumpkin pie filling)
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (120 ml) evaporated milk (whole milk or coconut milk can substitute)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice (or mix 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
  • 1/4 teaspoon salt
  • 1 box (15.25 oz / 432 g) yellow cake mix (recommended Betty Crocker)
  • 1/2 cup (115 g) unsalted butter, melted (can swap for dairy-free butter)
  • 1/2 cup (100 g) brown sugar, packed
  • 1/4 cup (60 g) unsalted butter
  • 2 tablespoons heavy cream (or canned coconut milk for dairy-free)
  • 1/4 teaspoon salt (optional, for salted caramel flavor)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13 inch baking dish well with butter or nonstick spray.
  2. In a large bowl, whisk together the canned pumpkin puree, sugar, evaporated milk, eggs, vanilla extract, pumpkin pie spice, and salt until smooth and fully combined (3–5 minutes).
  3. Pour the pumpkin mixture into the prepared baking dish and spread it out evenly with a spatula.
  4. In another bowl, mix the dry yellow cake mix with the melted butter until it forms a crumbly, moist texture (about 2 minutes).
  5. Sprinkle the cake topping evenly over the pumpkin layer without pressing down.
  6. Bake the cake in the preheated oven for 45–50 minutes until the top is golden brown and the pumpkin layer is set but moist.
  7. While the cake bakes, make the caramel drizzle: In a small saucepan over medium heat, combine brown sugar, butter, heavy cream, and salt. Stir constantly until it simmers and thickens slightly (about 5 minutes). Remove from heat and let cool slightly.
  8. Once the cake is out of the oven and slightly cooled (about 10 minutes), drizzle the warm caramel sauce generously over the top.
  9. Let the cake cool at least 20 minutes before serving to help layers set and make slicing easier.

Notes

If cake topping browns too fast, tent loosely with foil halfway through baking. Stir caramel frequently while simmering to avoid graininess. Let pumpkin mixture come to room temperature before mixing for smoother texture. Do not press cake crumbs down to maintain double-layer effect. Can substitute gluten-free cake mix for gluten-free version and dairy-free butter and milk alternatives for dairy-free. Caramel can be made in microwave with careful stirring.

Nutrition

Keywords: pumpkin spice, dump cake, caramel drizzle, fall dessert, easy pumpkin dessert, pumpkin cake, cozy dessert

Find it online: https://sofiaspice.com/cozy-double-layer-pumpkin-spice-dump-cake-recipe-with-easy-caramel-drizzle/