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This Pumpkin Cream Cheese Dump Cake takes everything you love about pumpkin pie and makes it even better — a spiced pumpkin filling topped with a buttery cake layer and swirls of creamy cheesecake in every bite. It’s the easiest way to impress your guests with a cozy, fall-inspired dessert!
Pumpkin Dump Cake and Pumpkin Cheesecake Bars tend to be the two most popular recipes on Dance Around the Kitchen in the fall. So I thought….what if we combined both and turned it into a Pumpkin Cream Cheese Dump Cake?!! I tried and and I’m SO glad I did!!!
Ingredients Needed
- Pumpkin Pie Mix – If you don’t have the mix (which already has the seasonings and sugar mixed in), you can use pumpkin puree. Notes on this in the recipe card below!
- Evaporated Milk – Don’t confuse this with regular milk or sweetened condensed milk!
- Eggs – You’ll need eggs in the pumpkin mixture as well as the cream cheese layer.
- Cream Cheese – I like to use whipped cream cheese as it’s super easy to stir in the sugar and egg. However, you could use an 8 ounce block of cream cheese if you prefer (just make sure it’s set out to room temperature).
- Sugar – This will be mixed into the cream cheese.
- Cake Mix – Vanilla, Yellow or White cake mix will work great!
- Butter – I like to use salted butter to balance the sweetness of the rest of the dessert!
How to Make Pumpkin Cream Cheese Dump Cake
First, you’ll mix up the pumpkin filling. You can do this in a mixing bowl or mix it right in the baking dish to save on dishes (always a good idea!).
When the pumpkin mixture is ready, you’ll move onto the cream cheese (or “cheesecake”) layer.
Spoon the cream cheese filling over the pumpkin then use a butter knife to swirl it around.
Lastly, you’ll use a fork to combine the cake mix and melted butter. Sprinkle it on top of the fillings in an even layer.
Bake the dessert for about 50-60 minutes. The top will be golden brown and the center will still have some jiggle. To be sure the fillings are cooked, you can use an instant read thermometer and make sure the center is at least 175F.
Let it cool then serve with whipped topping!!
How to Serve Pumpkin Cream Cheese Dump Cake
I enjoy this dump cake most when it’s chilled or at least cooled to room temperature. The pumpkin filling sets up as it cools and has the best texture!!
Tips for Making the BEST Dump Cake
- Combine the butter and the cake mix! So many dump cake recipes on the internet have instructions to sprinkle the cake mix on the top and then top with sliced butter. In my experience, that tends to result in dry spots in the topping. Combining the melted butter and cake mix is super easy and always results in the perfect topping!
- Keep an eye on the dessert toward the end of the bake! Sometimes I notice that the topping will turn a golden brown before the filling is done. Once the topping is the desired color, you can cover it loosely with aluminum foil to keep it from over-browning while the filling continues to cook.
- Make it ahead of time! This recipe is really best when it’s cooled, so plan to make it before company arrives. This is great for the holidays as you can prep ahead of time and keep it in the fridge!
Other Pumpkin Desserts You’ll Love
- Pumpkin Whoopie Pies
- Pumpkin Crisp
- No Bake Pumpkin Pie
- Pumpkin Bundt Cake
- Pumpkin Poke Cake
- Layered Pumpkin Lush
Pumpkin Cream Cheese Dump Cake
Equipment
- 1 9×13-inch baking dish
Ingredients
Pumpkin Filling
- 1 30-ounce can pumpkin pie mix*
- 1 12-ounce can evaporated milk
- 2 eggs
Cream Cheese Swirl
- 8 ounces whipped cream cheese
- 1 egg
- 1/2 cup sugar
Cake Crumb Topping
- 1 box cake mix white, yellow or vanilla
- 1/2 cup butter melted
Instructions
- Preheat oven to 350F and grease a 9×13-inch dish with cooking spray.
- In a large bowl, combine the pumpkin pie mix, evaporated milk and 2 eggs.1 30-ounce can pumpkin pie mix*, 1 12-ounce can evaporated milk, 2 eggs
- Pour into dish; set aside.
- In another mixing bowl, whisk together the whipped cream cheese, egg and sugar.8 ounces whipped cream cheese, 1 egg, 1/2 cup sugar
- Spoon the cream cheese mixture over the pumpkin filling and swirl with a knife.
- Combine the cake mix and melted butter and sprinkle on top in an even layer.1 box cake mix, 1/2 cup butter
- Bake for 50-60 minutes or until the top is golden brown.
- Serve warm or refrigerate and enjoy cold with a dollop of whipped topping!
Notes
- 2 – 15 oz cans pumpkin puree
- 1 – 12 oz can evaporated milk
- 4 eggs
- 1 1/2 c sugar
- 1 tbsp pumpkin pie spice (store-bought or a homemade combination of cinnamon, nutmeg, cloves, ginger and allspice)
