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vanilla caramel pumpkin dump cake

clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

I created a dump cake recipe combining vanilla caramel and pumpkin puree with pumpkin pie spice. It's perfect with a side of french vanilla ice cream with caramel sauce.

yield 8 serving(s)
prep time 10 Min
cook time 40 Min
method Bake

Ingredients For vanilla caramel pumpkin dump cake

  • 2 c
    vanilla chips
  • 2 c
    caramel ice cream topping, divided
  • 1 can
    pumpkin puree
  • 8 oz
    cream cheese, softened
  • 4 tsp
    pumpkin pie spice, divided
  • 1 c
    dark brown sugar
  • 1 c
    caramel bits
  • 1 c
    heavy cream
  • 3/4 c
    half and half
  • 2 tsp
    pure vanilla extract
  • 1 box
    yellow cake mix
  • 1 1/2 stick
    margarine, thinly sliced

How To Make vanilla caramel pumpkin dump cake

  • 1
    Preheat oven to 350 degrees F.
  • 2
    Coat a 9x13-inch baking dish with cooking spray. Add vanilla chips and drizzle with 1/2 cup caramel ice cream topping.
  • 3
    In a large bowl, combine the pumpkin puree, cream cheese, brown sugar, and 2 teaspoons pumpkin pie spice; mix well until blended for 3 minutes.
  • 4
    Spread into a prepared baking dish. Sprinkle with caramel bits and push them in with a spoon.
  • 5
    In a medium bowl, whisk the heavy cream, half and half, 1 cup caramel ice cream topping and vanilla extract together for 2 minutes until combined.
  • 6
    Pour the vanilla caramel cream mixture onto the pumpkin puree mixture. Slowly add the cake mix and spread evenly (do not mix it).
  • 7
    Add the margarine slices on top. Season with remaining pumpkin pie spice. Bake for 40 minutes. Cool completely. Drizzle with remaining caramel ice cream topping.
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