Description
Indulge in this effortless Pumpkin Cheesecake Dump Cake, a perfect fusion of creamy pumpkin custard, tangy pockets of cheesecake, and a crunchy, buttery golden crust. Ideal for busy weeknights or festive fall gatherings, this dessert requires minimal prep work while delivering bakery-quality flavor that is guaranteed to impress a crowd. Each bite offers a harmonious balance of warm spice and rich, velvety textures that define the quintessential cozy season treat.
Ingredients
1 can (15 oz) pumpkin puree
8 oz cream cheese, softened and cubed
12 oz evaporated milk
3 large eggs
1 cup brown sugar
1 teaspoon pumpkin pie spice
1 box (15 oz) yellow cake mix
0.5 cup unsalted butter, melted
0.5 cup chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
Whisk the pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice in a large bowl until smooth.
Pour the pumpkin mixture into the prepared baking dish.
Scatter the softened cream cheese cubes evenly over the pumpkin layer.
Sprinkle the dry cake mix uniformly over the pumpkin and cream cheese mixture.
Drizzle the melted butter evenly over the dry cake mix.
Sprinkle with optional nuts if desired.
Bake for 50 minutes until the top is golden and the custard is set.
Notes
Ensure you use pure pumpkin puree and not pre-mixed pumpkin pie filling. Spice cake mix can be substituted for yellow cake mix to enhance the seasonal spice flavor. Store any leftovers refrigerated in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg