Irresistible Pumpkin Cheesecake Dump Cake Recipe You Have to Try

There’s something about a pumpkin cheesecake dump cake that feels like a warm hug on a chilly autumn evening—comforting, a little indulgent, and deeply familiar. Growing up in that white farmhouse nestled in the Blue Ridge Mountains, food was never just about filling our bellies; it was about weaving stories and savoring moments with family. This recipe, with its golden pumpkin layers and creamy cheesecake swirls, takes me right back to Mama Lu’s kitchen, where the rhythm of baking was as natural as the mountain breeze. It’s simple, unpretentious, and full of soul—just the way she’d like it.

Why You’ll Love This pumpkin cheesecake dump cake

This pumpkin cheesecake dump cake is the kind of dessert that makes you feel at home, no matter where you are. It’s a one-dish wonder that combines the earthy sweetness of pumpkin with the tangy richness of cheesecake, all topped with a buttery cake crust that crisps up perfectly in the oven. When I first made this recipe away from the mountains, it reminded me of those Sunday afternoons spent with Mama Lu, her soft-spoken encouragement blending with the scent of cinnamon and nutmeg wafting through the air.

What makes this dessert special isn’t just the flavors—it’s the ease. Dump cakes have that laid-back charm, a little messy but always rewarding. You don’t have to fuss over layers or complicated techniques. You dump, you bake, you share. It’s a sweet reminder that sometimes the best recipes are the ones you don’t overthink.

“Recipes weren’t written,” Mama Lu used to say. “They were remembered. Shared by heart, with a pinch of salt and a whole lot of soul.”

This pumpkin cheesecake dump cake carries that spirit. Whether you’re new to baking or an old hand who’s lost a little patience for measuring cups, this is a welcoming recipe that turns simple ingredients into something unforgettable.

Ingredients You’ll Need for This pumpkin cheesecake dump cake

• 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 large eggs
• 8 ounces cream cheese, softened
• 1 box yellow cake mix (about 15.25 ounces)
• 1 cup chopped pecans or walnuts (optional)
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract

Substitution tips: If you prefer, swap the yellow cake mix for a spice cake mix for a deeper autumn flavor. For a dairy-free version, use a vegan cream cheese and plant-based butter. If nuts aren’t your thing, leaving them out won’t compromise that cozy, comforting texture. Learn more: Irresistible Vanilla Custard Cream Squares Recipe You Have to Try

Nutrition Facts

• Calories: Approximately 380 per serving (based on 12 servings)
• Protein: 5g
• Fat: 18g
• Carbohydrates: 50g
• Fiber: 2g
• Sugar: 35g
• Sodium: 280mg

Keep in mind, these numbers can shift depending on your substitutions—using a sugar substitute or skipping nuts will tweak the profile slightly. But no matter the exact count, this pumpkin cheesecake dump cake is a treat best enjoyed in good company and with a generous scoop of gratitude.

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Steps to Create Your pumpkin cheesecake dump cake

1. Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish lightly or spray with nonstick spray—Mama Lu always said, “Don’t let it stick, but don’t drown it either.”
2. In a medium bowl, beat the softened cream cheese until smooth using a hand mixer or a sturdy wooden spoon. Add 1/4 cup of the sugar and the vanilla extract, mixing until creamy. This will be your cheesecake swirl.
3. In a separate large bowl, combine the pumpkin puree, the remaining 3/4 cup sugar, eggs, cinnamon, nutmeg, and cloves. Stir until everything is blended into a silky, spiced pumpkin mixture. This reminds me of how Mama Lu would sprinkle spices “by eye”—a dash here, a pinch there—which meant every batch had its own soul.
4. Pour the pumpkin mixture into the prepared baking dish and spread it evenly with a spatula.
5. Drop spoonfuls of the cream cheese mixture over the pumpkin layer. Don’t worry about perfect coverage; the swirls will bake into a beautiful marbled pattern.
6. Sprinkle the dry yellow cake mix evenly over the top of the pumpkin and cream cheese layers. Resist the urge to stir—this is a dump cake, after all!
7. Scatter the chopped nuts over the cake mix if you’re using them. Mama Lu always said nuts were like little pockets of surprise in a dish.
8. Drizzle the melted butter evenly over the top. This step is key to that golden, crispy crust that makes each bite sing.
9. Bake for 50 to 60 minutes, or until the top is golden brown and bubbling at the edges. You’ll know it’s done when a toothpick inserted near the center comes out with just a few moist crumbs.
10. Remove from the oven and let it cool for at least 20 minutes before serving. This cooling step lets the flavors meld and the cheesecake set—patience is a virtue Mama Lu never missed reminding me of.

Tips for Making the Best pumpkin cheesecake dump cake

Baking this dump cake brought back memories of those flour-dusted afternoons with Mama Lu, where precision gave way to intuition and love was the main ingredient. Here are some tips I’ve learned along the way to help you capture that same magic:

• Use room temperature cream cheese and eggs. This helps everything blend smoothly and prevents lumps in your cheesecake swirl.
• Don’t overmix the pumpkin mixture. Stir just until combined to keep it light and airy.
• Let the butter cool slightly before drizzling. Melted butter that’s too hot can soak into the cake mix too fast, resulting in a soggy crust.
• Resist the urge to stir once the cake mix is on top. The magic happens when those layers mingle during baking.
• For extra flavor, toast the nuts lightly before adding. It brings out their warmth and crunch, just like the nuts Mama Lu would shell on the porch swing.
• Be patient while cooling. The cake will firm up and slice much more cleanly once it’s had time to rest.

Serving Suggestions and Pairings

There’s a reason Mama Lu’s kitchen always smelled like cinnamon and sweet memories—because those little touches make all the difference. This pumpkin cheesecake dump cake shines on its own, but here are some ways to elevate the experience:

• Serve warm with a scoop of vanilla bean ice cream melting slowly into those swirled layers.
• A drizzle of caramel sauce adds a buttery sweetness that pairs beautifully with the pumpkin spice.
• Fresh whipped cream dusted with cinnamon or nutmeg brings a light, airy contrast to the dense cake.
• A cup of strong black coffee or a spiced chai latte complements the dessert’s cozy flavors perfectly.
• For a festive touch, sprinkle a handful of pomegranate seeds or dried cranberries on top for a pop of color and tartness.

Storage and Reheating Tips

Like many of Mama Lu’s dishes, this pumpkin cheesecake dump cake tastes even better the next day, once the flavors have had time to settle and mingle. Here’s how to keep it fresh and tasty:

• Store leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 4 days.
• If you want to freeze it, wrap it well in foil and place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• To reheat, warm individual slices in the microwave for 20-30 seconds or place in a preheated 325°F oven for about 10 minutes until warmed through.
• A quick reheat often revives that crisp, buttery crust—just like fresh from the oven.

Frequently Asked Questions

What are the main ingredients for pumpkin cheesecake dump cake?

The main ingredients for pumpkin cheesecake dump cake include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make pumpkin cheesecake dump cake?

The total time to make pumpkin cheesecake dump cake includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make pumpkin cheesecake dump cake ahead of time?

Yes, pumpkin cheesecake dump cake can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with pumpkin cheesecake dump cake?

pumpkin cheesecake dump cake pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is pumpkin cheesecake dump cake suitable for special diets?

Depending on the ingredients used, pumpkin cheesecake dump cake may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

There’s a quiet joy in the kitchen when you make a pumpkin cheesecake dump cake, the kind that fills the room with warmth and soft memories. This recipe is more than just a dessert; it’s a bridge to those long-ago days on a porch swing, the sound of stories and laughter mingling with the crackle of the fire. It’s a reminder that the best meals—and the best moments—are often the simplest, made with a little faith, a lot of heart, and just enough sweetness to make life taste a little better.

So, whether you’re baking this for your family or sharing it with friends, know that you’re carrying forward a tradition older than any cookbook—a tradition that says food is love, healing, and togetherness, all baked into one beautiful, gooey, spiced slice of home.