Pumpkin Cream Cheese Dump Cake
Don’t be fooled by the name. You won’t want to dump a single bite of this decadent cake into the trash once you taste it. But you may want to throw your scale out the window. It’s worth it.


  • 8oz

    Cream Cheese

  • 3/4cup

    Powdered Sugar

  • 2tsp


  • 29oz

    Pumpkin Puree

  • 12oz

    Evaporated Milk

  • 3whole


  • 1 1/4cup


  • 1tsp


  • 1tbsp

    Pumpkin Pie Spice

  • 1box

    Yellow Cake Mixdry

  • 1/2cup

    Melted Butter

  • 1tbsp

    Cinnamon Sugar

  • 1can

    Whipped Creammaybe 2
  1. Preheat oven to 350 degrees and grease a 9 X 14 pan.
  2. Prepare cream cheese filling by mixing the cream cheese, powdered sugar, and milk until smooth. Set aside.
  3. In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Pour into prepared pan.
  4. Put cream cheese filling into a small Ziploc bag, and snip off the tip the make a mini piping bag. Then pipe over the pumpkin filling.
  5. Pour the dry cake mix over the cream cheese layer then poke holes using the end of a wooden spoon or a table knife through the cake mix until you hit the filling (not to the bottom of the pan).
  6. Pour melted butter over the dry cake mix.
  7. Sprinkle cinnamon sugar over the entire cake for extra flavor and crunch.
  8. Bake for 40-50 minutes or until the top is browned and an instead knife comes out clean.
  9. Let cool and serve with whipped cream (Store in fridge)