Recipe Image

Pumpkin Dump Cake

  • 20 m
  • 9 h 15 m
Hilary Meyer
“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.”


    • 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)


  • 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.
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