Pumpkin Cream Cheese Dump Cake Recipe

Name: Pumpkin Cream Cheese Dump Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz. cream cheese; 3/4 C. powdered sugar; 2 tsp. milk; 1 can (29 oz.) pumpkin puree; 1 can (12 oz.) evaporated milk; 3 eggs; 1 1/4 C. sugar; 1 tsp. salt; 1 Tbsp. pumpkin pie spice; 1 yellow cake mix (dry); 1/2 C. butter, melted; 1 Tbsp. cinnamon sugar mixture, optional; whipped cream

Servings: persons

8 oz. cream cheese
3/4 C. powdered sugar
2 tsp. milk
1 can (29 oz.) pumpkin puree
1 can (12 oz.) evaporated milk
3 eggs
1 1/4 C. sugar
1 tsp. salt
1 Tbsp. pumpkin pie spice
1 yellow cake mix (dry)
1/2 C. butter, melted
1 Tbsp. cinnamon sugar mixture, optional
whipped cream

1
Preheat oven to 350 degrees and grease a 9 X 14 pan.
2
2. Using a mixer (a KitchenAid or hand held) combine cream cheese, powdered sugar and milk until smooth. Set aside.
3
3. In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Pour into prepared pan.
4
4. Put cream cheese filling into a small ZipLock bag, and snip off the tip the make a mini piping bag. Then pipe over the pumpkin filling (see photo).
5
5. Pour the dry cake mix over the cream cheese layer then poke a lot of holes using the end of a wooden spoon or a table knife through the cake mix until you hit the filling (not to the bottom of the pan).
6
6. Pour melted butter over the dry cake mix.
7
7. Sprinkle cinnamon sugar over the entire cake for extra flavor and crunch.
8
8. Bake for 40-50 minutes or until the top is browned and an instead knife comes out clean.
9
9. Let cool and serve with whipped cream! (Store in fridge)

1052

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 oz. cream cheese, 3/4 C. powdered sugar, 2 tsp. milk, 1 can (29 oz.) pumpkin puree, and more.

Yes, Pumpkin Cream Cheese Dump Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cream Cheese Dump Cake

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