Description
Experience the ultimate cozy autumn treat with this decadent Pumpkin Cream Cheese Dump Cake. Perfectly spiced pumpkin layers meld with a velvety cream cheese center, topped with a buttery, golden crumble. This slow cooker recipe simplifies holiday baking by doing all the heavy lifting for you, resulting in a rich, cheesecake-like texture that is ideal for family gatherings or casual evenings. It is a foolproof dessert that delivers professional bakery quality using everyday pantry staples, ensuring every bite is moist, flavorful, and satisfyingly sweet.
Ingredients
1 box (15 oz) yellow cake mix
15 oz pure pumpkin puree
3 large eggs, room temperature
14 oz sweetened condensed milk
12 oz cream cheese, softened
3 tbsp butter, melted
1.5 tsp pumpkin pie spice
0.75 cup powdered sugar
2 tbsp chai-spiced sugar or cinnamon sugar
Instructions
Spray the interior of a 4.5-quart slow cooker thoroughly with cooking spray.
In the slow cooker basin, combine the pumpkin puree, eggs, sweetened condensed milk, and spices.
Whisk the pumpkin base until completely smooth and uniform.
Fold in half of the dry cake mix and stir until fully incorporated.
In a separate bowl, cream the softened cream cheese with the powdered sugar until smooth.
Drop spoonfuls of the cream cheese mixture evenly over the pumpkin base.
Sprinkle the remaining dry cake mix over the top, then drizzle with melted butter and the chai sugar.
Cover and cook on low for 2 hours until the center is set.
Allow to cool slightly before serving.
Notes
Ensure you use pure pumpkin puree and not pre-mixed pumpkin pie filling to maintain the correct consistency. If you cannot find chai sugar, a simple mix of cinnamon and white sugar works perfectly as a topping.
- Prep Time: 15
- Cook Time: 120
- Category: Baking
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 42g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg