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 CAKE
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
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?
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
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.
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4.6/5 (31)Total Time 1 hr 10 minsCategory DessertCalories 592 per serving
- Preheat your oven to 350 degrees F. Grease a 9x13 inch cake pan with nonstick spray, or rub with a bit of butter, focusing on the upper edges of the pan.
- In a large bowl or stand mixer, add the can of pumpkin pie mix, 3 eggs, 1 cup cream, 2/3 cup sugar, 3/4 teaspoon salt, and 1 and 1/2 tablespoon pumpkin pie spice (or add spice to taste).
- Beat it together until the eggs are well incorporated, scraping down the sides and bottom of the bowl.
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