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Easy Pumpkin Dump Cake Recipe with Cream Cheese Layer Perfect for Fall Baking

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A quick and easy pumpkin dump cake with a creamy tangy cream cheese layer and a crunchy cake topping, perfect for cozy fall gatherings and last-minute desserts.

Ingredients

Scale
  • 1 (15 oz / 425 g) can of pumpkin puree
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup (120 ml) evaporated milk (or whole milk as a substitute)
  • 8 oz (225 g) cream cheese, softened
  • 1/3 cup (65 g) granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 box (15.25 oz / 432 g) yellow or spice cake mix (dry, uncooked)
  • 1/2 cup (115 g) unsalted butter, melted
  • Optional: 1/2 cup chopped pecans or walnuts

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
  2. In a medium bowl, combine pumpkin puree, granulated sugar, eggs, cinnamon, nutmeg, ginger, salt, and evaporated milk. Whisk until smooth and well blended.
  3. Spread the pumpkin mixture evenly into the bottom of the prepared baking dish.
  4. In another bowl, beat the softened cream cheese with sugar, egg, and vanilla extract until smooth and creamy.
  5. Carefully spread the cream cheese mixture over the pumpkin layer.
  6. Sprinkle the dry cake mix evenly over the cream cheese layer.
  7. Drizzle the melted butter over the cake mix topping.
  8. Optional: Sprinkle chopped pecans or walnuts on top.
  9. Bake for 45-50 minutes until the top is golden brown and the cake is bubbling around the edges.
  10. Let the cake cool for at least 15 minutes before slicing and serving.

Notes

Use room temperature eggs and cream cheese for smooth mixing. Do not stir after layering to keep the topping crisp. If topping browns too quickly, tent with foil halfway through baking. Let cake rest before slicing for best texture. For gluten-free, substitute cake mix with gluten-free yellow cake mix. For dairy-free or vegan, use plant-based cream cheese and coconut milk, and replace eggs with flax eggs.

Nutrition

Keywords: pumpkin dump cake, cream cheese layer, fall dessert, easy pumpkin cake, no-fuss baking, pumpkin spice dessert, quick pumpkin cake

Find it online: https://jodierecipes.com/easy-pumpkin-dump-cake-recipe-with-cream-cheese-layer-perfect-for-fall-baking/