Description
A decadent mashup of creamy pumpkin cheesecake and buttery cake, this dump cake is easy to assemble yet feels luxurious. Perfect for fall, holiday gatherings, or anytime you crave a comforting, spiced dessert.
Ingredients
🛒 Ingredients:
1 can (15 oz) pumpkin puree
8 oz cream cheese, softened
1 can (12 oz) evaporated milk
3 large eggs
¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon salt
1 box (15 oz) yellow or spice cake mix
½ cup (1 stick) unsalted butter, melted
Optional: ½ cup pecans or toasted coconut for topping
Instructions
📝 Instructions:
Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
Make Cheesecake Pumpkin Layer: In a large bowl, beat together pumpkin puree and cream cheese until smooth. Add evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt; whisk until fully combined.
Assemble Layers: Pour pumpkin-cheesecake mixture into the prepared dish. Sprinkle cake mix evenly on top — do not stir.
Add Butter & Toppings: Drizzle melted butter evenly over the cake mix. Sprinkle pecans or toasted coconut if desired.
Bake: Bake uncovered for 50–55 minutes, until the top is golden and the center is set.
Cool & Serve: Allow to cool at least 30 minutes, then refrigerate for 1–2 hours for firmer slices. Serve chilled or slightly warmed with whipped cream.
Notes
- Extra Cheesecake Flavor: Use full-fat cream cheese and a splash of vanilla extract.
- Toppings: Caramel drizzle, chocolate chips, or a sprinkle of cinnamon sugar enhances flavor.
- Storage: Store covered in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert / Fall Dessert
- Method: Baked
- Cuisine: American