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Irresistible Pumpkin Cheesecake Dump Cake Recipe You Have to Try

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Learn how to make delicious pumpkin cheesecake dump cake. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 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.

Instructions

  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.

Find it online: https://claracooking.com/pumpkin-cheesecake-dump-cake/