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Pumpkin Pie Dump Cake on a white plate with caramel drizzle and whipped cream.

Pumpkin Pie Dump Cake

Pumpkin Pie Dump Cake with cream cheese is so simple to make that even the most novice baker can do it!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: pumpkin crunch cake, pumpkin dump cake, pumpkin pie dump cake
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 15 servings
Calories: 446kcal
Author: Donnalea

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 350˚F
  • 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

*Omit nuts if allergies are a concern.
*Alternately, sprinkle cake mix over base, followed with chopped nuts. Melt butter and drizzle over entire cake.
*Refrigerate leftovers in an airtight container for 2-3 days, or freeze for up to 2 months.

Nutrition

Calories: 446kcal | Carbohydrates: 47g | Protein: 5g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 430mg | Potassium: 174mg | Fiber: 2g | Sugar: 31g | Vitamin A: 5163IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 2mg