Salted Caramel Pumpkin Dump Cake Food
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 POKE CAKE
This moist pumpkin cake is poked and filled with caramel sauce, topped with cream cheese frosting and drizzled with more caramel for an easy, over-the-top dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 360, Carbohydrate 57 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 39 g, TransFat 0 g
CARAMEL APPLE DUMP CAKE
5 minutes prep is all you need to make this delicious Caramel Apple Dump Cake. This layered dessert with apple pie filling has all the flavors of fall.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 7
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.
Nutrition Facts : Calories 360 kcal, Carbohydrate 50 g, Protein 2 g, Fat 18 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 33 mg, Sodium 396 mg, Fiber 2 g, Sugar 26 g, UnsaturatedFat 8 g, ServingSize 1 serving
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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- 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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- In the large bowl of an electric mixer, combine the pudding mix and milk on low speed for 1 minute. Add the dry cake mix and continue to stir on low until the mixture is smooth and there are no dry ingredients or lumps.
- Spread this mixture into the prepared baking pan, pushing to the corners with a spatula the batter will be very stiff. Sprinkle the chopped caramels on top, then sprinkle evenly with the sea salt flakes. Bake about 40 minutes until the center tests done when a toothpick is inserted into it. Remove from oven to a cooling rack.
- While cake cools, place chocolate chips into a microwaveable bowl and place into microwave. Cook on full power for 30 seconds; stir and continue to heat in 30-second intervals until chips can be stirred completely smooth. Drizzle chocolate over the cake.
PUMPKIN DUMP CAKE: THE ANSWER TO AN ... - FOOD FOLKS AND FUN
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- Move the oven rack to the middle position and preheat the oven to 350 degrees F. Lightly spray a 9x13-inch pyrex baking dish with nonstick cooking spray, and set aside.
- In a large mixing bowl whisk together the pumpkin pie filling, eggs, both sugars, evaporated milk, pumpkin pie spice, and salt until combined.
- Distribute the cake mix evenly over the pumpkin mixture followed by the peans, oats, and melted butter.
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- Place pumpkin, evaporated milk, eggs, sugar, caramel sauce, cinnamon and nutmeg into a large mixing bowl. Whisk until well combined. Pour into prepared sheet pan. Sprinkle cake mix over top then drizzle evenly with melted butter. Top with crushed graham crackers.
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From pinterest.ca
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