Pumpkin Dump Cake

Pumpkin Dump Cake

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From: EatingWell.com, July 2018

This pudding-like pumpkin cake has a luscious cream cheese swirl amid the spiced pumpkin layer. Organic cake mix is "dumped" on top, then the cake is smothered with butter. Once baked and cooled, the mix forms a sweet and crispy topping.

Ingredients 18 servings

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Original recipe yields 18 servings
Nutrition per serving may change if servings are adjusted.
  • 2 (15 ounce) cans pumpkin puree
  • 1 (12 ounce) can low-fat evaporated milk
  • 3 large eggs
  • 1 cup packed light brown sugar
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 (8 ounce) package reduced-fat cream cheese, softened
  • ½ cup confectioners' sugar
  • ⅓ cup low-fat milk
  • 1 (15.25 ounce) package organic yellow cake mix (see Ingredient Note)
  • ½ cup butter (1 stick), melted
  • ½ cup chopped pecans (optional)


  • Prep

  • Ready In

  1. Preheat oven to 350F. Coat a 9-by-13-inch baking pan with cooking spray.
  2. Beat pumpkin, evaporated milk, eggs, brown sugar, pumpkin pie spice and salt together in a large bowl with an electric mixer on medium-low speed until smooth. Pour into the prepared pan. Clean and dry the bowl.
  3. Beat cream cheese, confectioners' sugar and milk together in the bowl with the electric mixer on medium-high speed until smooth. Dollop tablespoons of the cream cheese mixture onto the pumpkin mixture, spacing them evenly. Draw the tip of a wooden skewer or a thin knife through both fillings to create swirls.
  4. Sprinkle dry cake mix over the pumpkin-cream cheese mixture. Poke holes with a skewer or tip of a knife through the cake-mix topping, just to the top of the filling. Drizzle melted butter evenly over the top. Sprinkle with pecans, if using.
  5. Bake until the filling is firm and the topping is golden brown, 40 to 50 minutes. Let cool to room temperature, then cover and refrigerate overnight before serving.
  • Ingredient Note: Boxed cake mixes can vary nutritionally; look for one that comes in around 130 calories, 30 grams carbohydrates and 275 mg sodium per serving.
  • To make ahead: Refrigerate cake for up to 3 days.

Nutrition information

  • Serving size: 1 piece
  • Per serving: 262 calories; 9 g fat(5 g sat); 2 g fiber; 42 g carbohydrates; 6 g protein; 14 mcg folate; 55 mg cholesterol; 29 g sugars; 25 g added sugars; 7,745 IU vitamin A; 3 mg vitamin C; 96 mg calcium; 1 mg iron; 145 mg sodium; 201 mg potassium
  • Nutrition Bonus: Vitamin A (155% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 1½ fat, 1½ starch, 1 other carbohydrate

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