Pumpkin Dump Cake With Cream Cheese

This easy Pumpkin Cheesecake Dump Cake combines creamy pumpkin filling, swirls of cream cheese, buttery yellow cake mix and crunchy pecans for the ultimate fall dessert. With warm pumpkin spice flavor and a rich cheesecake-like layer, it’s perfect for Thanksgiving, fall gatherings and holiday dinners.

this recipe!

Try my no bake pumpkin delight and pumpkin coffee cake next!

Why You’ll Love It

• Easy to make: Simple ingredients and about 15 minutes of prep make this an easy fall dessert.
• Pumpkin meets cheesecake: Creamy pumpkin filling and swirls of cream cheese give you delicious pumpkin cheesecake flavor in every bite.
• Perfect for Thanksgiving: It’s a cozy crowd-pleasing dessert that’s easy to make ahead for Thanksgiving and fall gatherings.

Ingredients You’ll Need

• 1 (15 oz) can pumpkin puree
• 1 (14 oz) can sweetened condensed milk
• 2 large eggs
• 1 tsp pumpkin pie spice (plus more to taste)
• 1 tsp vanilla extract
• 8 oz cream cheese, softened (optional but highly recommended)
• 1 box yellow cake mix (15–18 oz), dry
• 1/2 cup butter, melted (enough to fully moisten the cake mix)
• ½ cup chopped pecans

Step By Step Instructions

STEP ONE – Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.

STEP TWO – In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice and vanilla extract until well combined.

STEP THREE – In a small bowl, beat or stir the softened cream cheese until smooth. Drop small spoonfuls of cream cheese into the pumpkin mixture and gently swirl. Do not completely mix the cream cheese into the pumpkin mixture.

STEP FOUR – Pour the pumpkin mixture into the prepared baking dish and spread it evenly.

STEP FIVE – Sprinkle the dry cake mix evenly over the pumpkin layer. Do not stir.

STEP SIX – Drizzle the melted butter evenly over the cake mix, making sure the surface is well moistened.

STEP SEVEN – Sprinkle the chopped pecans evenly over the top. If desired, add an extra sprinkle of cinnamon or a little brown sugar.

STEP EIGHT – Bake for 45–55 minutes, or until the center is set and the top is golden in spots.

STEP NINE – Allow the dump cake to cool for 10–15 minutes before serving. The filling will continue to thicken as it cools.