Pumpkin Cream Cheese Dump Cake

A scoop of pumpkin dump cake with cream cheese and a dollop of whipped topping on top.

5 from 1 vote

Pumpkin Cream Cheese Dump Cake has a spiced pumpkin filling swirled with a simple cheesecake mixture & topped with a buttery cake crumbles! A fall dessert you'll come back to again and again!

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: dump cake, Pumpkin Dessert

Servings: people

Calories: 490kcal

Author: Kelsey Byrnes

Equipment

1 9x13-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 9x13-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

*If you don’t have pumpkin pie mix, you can use the following (in place of the pumpkin pie mix, eggs and evaporated milk):

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)

Nutrition