Pumpkin Pecan Dump Cake

 
Pumpkin Pecan Dump Cake
Pumpkin spice and flavoring are in everything around here at this time of year. Plus with Thanksgiving right around the corner you know everyone is preparing their pumpkin pies! But I understand how crazy holiday meals can be and making a homemade pie may not fit in your schedule. With dump cakes you can have a wonderful dessert that doesnt have to take all day. This Pumpkin Pecan Dump Cake lets you put all the ingredients in a baking pan in a matter of minutes and then its the oven that does all the work! This would be a great dessert option for Thanksgiving or any time of year if you ask me!

How to Make Pumpkin Pecan Dump Cake
Just like other dump cakes this Pumpkin Pecan Dump Cake is so easy to make but it tastes much more complicated! Its such a perfect fall treat and would be a sweet option for another holiday dessert. You might have noticed that I used homemade pumpkin pie spice in this recipe. Homemade spices pack more of a punch than spices that are storebought. I recommend you double the amount of spice in the recipe if you are using a storebought spice. For example in this recipe I used 2 teaspoons homemade pumpkin pie spice which equals 4 teaspoons storebought spice.
Layers of the Pumpkin Pecan Dump Cake
Once you have your layers put together in your baking pan your work is done! Preheat the oven to 350F while you combine the pumpkin puree homemade pumpkin spice sugar and eggs. Out of eggs? No problem. Try one of my Egg Substitutes for this recipe! Mix these ingredients together and spread it on the bottom of your greased pan. Next sprinkle the cake mix and chopped pecans all over the pumpkin mixture. Then evenly place about 16 pads of butter on top of everything. Cover the baking pan with tin foil and bake for about an hour. The Pumpkin Pecan Dump Cake will be golden brown and bubbling. Its now ready for some caramel drizzle!. 
How to Make Caramel Sauce
The caramel sauce has 2 ingredients caramels and evaporated milk. I have also used half half heavy whipping cream and whole milk in place of the evaporated milk and found them to work just as well. Simply place caramels and evaporated milk into a saucepan over medium heat and stir until the caramels are melted and the evaporated milk is incorporated. This takes anywhere from 510 minutes. Once the sauce is creamy and smooth remove it from the heat.
FromScratch Caramel Sauce
If you want to make the sauce completely from scratch here is an easy recipe.
Ingredients
1 cup brown sugar4 tablespoons butter14 cup whole milk1