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Pumpkin Cream Cheese Dump Cake


February 21, 2017

  • Prep: 30 mins
  • Cook: 45 mins
  • Yields: 8


8 oz. cream cheese

3/4 cup powdered sugar

2 tsp milk

1 can pumpkin puree (29 oz.)

1 can evaporated milk (12 oz.)

3 eggs

1 1/4 cup sugar

1 tsp salt

1 tbsp pumpkin pie spice

1 box yellow cake mix (dry)

1/2 cup butter, melted

1 tbsp cinnamon sugar mixture, optional

whipped cream


1Preheat oven to 350 degrees and grease a 9 X 14 pan. Using a mixer combine cream cheese, powdered sugar and milk until smooth. Set aside.

2In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Pour into prepared pan.

3Put cream cheese filling in a piping bag (or a ziplock bag and cut a hole) then pipe over the pumpkin filling.

4Pour 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).

5Pour melted butter over the dry cake mix.

6Bake for 40-50 minutes or until the top is browned and an instead knife comes out clean.

7Let cool and serve with whipped cream! (Store in fridge)