Make this Pumpkin Pie Dump Cake with cream cheese in the filling, for a delicious dessert that’s super easy to make!
Pumpkin inspired fall and holiday desserts are the best! And ones that are easy to make are even better! Dump cakes always fit the bill for quick desserts and using a pumpkin pie filling with cream cheese, takes this dump cake to a whole new level of delicious!
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Pumpkin Pie Dump Cake
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Best Dump Cake Recipe!
The holidays are always crazy busy, but also so fun to get together with family and friends. And where there are people gathered, there is always food! And where there is food, there is dessert. So keep this pumpkin pie dump cake recipe close by and give the people what they want!
The flavors of pumpkin combined with cream cheese makes this dump cake extra special. Don’t be surprised if everyone will want seconds!
Pumpkin Pie Dump Cake takes just minutes to assemble and is delicious served with a caramel drizzle and topped with whipped cream or cool whip.
What You Need For This Recipe!
Equipment:
- 2 bowls
- hand mixer
- 9×13″ pan
Ingredients:
- Filling
- cream cheese
- canned pumpkin puree
- eggs
- pumpkin pie spice
- cinnamon
- brown sugar
- heavy cream
- Topping
- yellow cake mix
- nuts – walnuts or pecans
- butter
How To Make Pumpkin Pie Dump Cake
This dump cake is so simple, even a novice baker will have success!
- Beat cream cheese and add remaining ingredients in order given.
- Pour into greased 9×13″ pan.
- Melt butter, add nuts and cake mix. Combine.
- Spread topping over pumpkin base.
- Bake
Recipe Variations
Use pecans in place of walnuts, or leave them out entirely.
Heavy cream may be substituted for evaporated milk.
Use any flavor box cake on hand. White, yellow, spice, or even chocolate would be delicious in this recipe!
Top this dump cake with any combination of options! Drizzle caramel, butterscotch or chocolate sauce. Add a scoop of ice cream, some whipped cream or cool whip. Sprinkle with crushed nuts, chocolate chips, or shredded coconut. Don’t be afraid to try a new flavor combo!
For an alternate recipe assembly method, follow the instructions below:
- Combine pumpkin base as directed above.
- Sprinkle cake mix and nuts over base.
- Drizzle butter over everything.
- Bake
Things To Keep In Mind….
This recipe does take about 1 hour to bake, so while it’s quick to prepare leave enough time for it to bake.
Omit nuts if there is any concern over allergies. Replace with chocolate chips perhaps which would be so yummy!
If the dump cake is warm, it will likely not come out in nice slices. So serve it more like a “pumpkin pudding”. Once it cools, it will cut nicely to serve.
What To Do With Leftovers?
Store any leftover Pumpkin Pie Dump Cake covered in the refrigerator for 2-3 days. For long term storage, freeze for up to 2 months. Keep it in an airtight container in either fridge or freezer to maintain freshness.
Other Easy Desserts To Try!
- Easy Rhubarb Custard Crisp – a delicious combination.
- Apple Bars – delicious and hand held.
- Saskatoon Berry Crisp – a family favorite.
Pumpkin Pie Dump Cake
Ingredients
- 1 package cream cheese room temperature
- 1 can pumpkin puree
- 3 eggs lightly beaten
- 1 cup brown sugar lightly packed
- ½ cup heavy cream
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
Topping
- 1 box yellow cake mix
- 1 cup butter
- 1 cup chopped walnuts
Instructions
- Grease a 9 x 13" baking pan. Preheat oven to 350ËšF
- Whip cream cheese until smooth. Stir in pumpkin puree, lightly beaten eggs, brown sugar, cream, pumpkin pie spice, cinnamon and vanilla. Pour into bottom of pan.
- *Coarsely combine cake mix, chopped walnuts and softened butter. Drop onto pumpkin base as evenly as possible.
- Bake for 50 - 60 minutes.
Notes
Nutrition
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Recipe inspired by Our Zesty Life
