Description

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.

Ingredients

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)
1/2 cup chopped pecans

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice and vanilla extract until well combined.
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.
Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
Sprinkle the dry cake mix evenly over the pumpkin layer. Do not stir.
Drizzle the melted butter evenly over the cake mix, making sure the surface is well moistened.
Sprinkle the chopped pecans evenly over the top. If desired, add an extra sprinkle of cinnamon or a little brown sugar.
Bake for 45–55 minutes, or until the center is set and the top is golden in spots.
Allow the dump cake to cool for 10–15 minutes before serving. The filling will continue to thicken as it cools.

Prep Time: 15 minutes
Cool Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Oven Baked
Cuisine: American