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Perfect Miso Caramel Pumpkin Dump Cake

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A unique twist on classic pumpkin dump cake featuring a savory-sweet miso caramel that deepens the pumpkin flavor and creates an irresistible salty-sweet balance. This easy, one-pan dessert comes together in under 15 minutes of active prep and is perfect for fall gatherings.

Ingredients

Scale
  • 1 can (15 ounces) canned pumpkin puree (not pumpkin pie filling)
  • 1 can (12 ounces) evaporated milk
  • 2 large eggs, room temperature
  • ½ cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 1 box (15.25 ounces) yellow cake mix (dry, not prepared)
  • ¾ cup (1½ sticks or 170g) unsalted butter, cold and cut into thin pats
  • ½ cup (60g) chopped pecans or walnuts (optional)
  • 2 tablespoons (30g) white miso paste
  • ¼ cup (½ stick or 57g) unsalted butter (for caramel)
  • ½ cup (100g) packed brown sugar (light or dark)
  • ¼ cup (60ml) heavy cream
  • ½ teaspoon vanilla extract (for caramel)
  • Flaky sea salt for finishing (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Make the pumpkin base: In a large mixing bowl, whisk together pumpkin puree, evaporated milk, eggs, granulated sugar, vanilla extract, pumpkin pie spice, and salt until smooth and fully combined (about 30 seconds). Do not overmix.
  3. Pour the pumpkin mixture into the prepared dish and spread into an even layer.
  4. Make the miso caramel: In a medium saucepan over medium heat, melt ¼ cup butter. Whisk in brown sugar and miso paste until miso dissolves (about 2 minutes). Slowly pour in heavy cream while whisking constantly. Bring to a gentle simmer and cook for 2 minutes, whisking occasionally. Remove from heat and stir in ½ teaspoon vanilla. The caramel will be thin but will thicken as it cools.
  5. Drizzle the miso caramel evenly over the pumpkin base. Do not stir.
  6. Sprinkle the dry cake mix evenly over the entire surface, breaking up any clumps with your fingers or a fork.
  7. Scatter the cold butter pats evenly over the cake mix. If using nuts, sprinkle them over the butter.
  8. Bake for 45-50 minutes. At the 30-minute mark, check the cake; if the top is browning too quickly, tent loosely with aluminum foil. The cake is done when the top is golden brown, edges are bubbly, and the center is set but still slightly jiggly.
  9. Let the cake cool on a wire rack for at least 20 minutes before serving. The center will continue to set as it cools.

Notes

Cold butter is essential for the crumbly topping. Let the cake rest at least 20 minutes before serving to allow layers to set. The miso flavor becomes more pronounced after a day in the fridge. For a dairy-free version, use coconut oil/vegan butter, full-fat coconut milk, and coconut cream. For gluten-free, use a gluten-free yellow cake mix and certified gluten-free miso.

Nutrition

Keywords: pumpkin dump cake, miso caramel, fall dessert, easy pumpkin dessert, one-pan dessert, Thanksgiving dessert, pumpkin cake with miso

Find it online: https://gleamgulp.com/perfect-miso-caramel-pumpkin-dump-cake/