Pumpkin Cheesecake Dump Cake
Pumpkin Cheesecake Dump Cake is an easy-to-make, crowd-pleasing dessert that beautifully marries the flavors of creamy cheesecake and rich pumpkin. With a fluffy yellow cake base and a buttery topping, this delightful treat captures the essence of autumn in every bite. Perfect for Thanksgiving or cozy family dinners, it’s sure to be a hit with everyone at your table.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 box (15.25 oz) yellow cake mix
- 1 can (15 oz) pure pumpkin puree
- 8 oz full-fat cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 2 tsp pumpkin spice
- ½ cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a medium bowl, beat the softened cream cheese and sugar until smooth. Add one egg and set aside.
- In another bowl, mix the pumpkin puree with the remaining eggs and pumpkin spice until well combined.
- Pour half of the dry cake mix into the prepared baking dish, then layer with the pumpkin mixture, followed by dollops of the cream cheese mixture.
- Sprinkle the remaining cake mix on top and drizzle with melted butter.
- Bake for 40-45 minutes or until golden brown. Allow to cool slightly before serving.
Nutrition
- Serving Size: 1 slice (approximately 130g)
- Calories: 320
- Sugar: 22g
- Sodium: 270mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg