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Easy pumpkin cream cheese dump cake with creamy spiced pumpkin filling, cream cheese pockets, toasted pecans, and a buttery golden topping.

Easy Pumpkin Cream Cheese Dump Cake

An easy fall pumpkin dump cake with creamy spiced pumpkin filling, rich cream cheese pockets, yellow cake mix, toasted pecans, and a buttery golden topping. Perfect for Thanksgiving, fall gatherings, or an easy pumpkin dessert.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Servings: 15
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Pumpkin Filling
  • 1 can 15 oz pure pumpkin puree
  • 1 can 12 fl oz evaporated milk
  • 3 large eggs
  • ¾ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon fine salt
  • Cream Cheese Mixture
  • 8 oz full-fat block cream cheese softened
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • Topping
  • 1 box about 15.25 oz yellow cake mix, dry
  • 1 cup roughly chopped pecans
  • ¾ cup 12 tablespoons unsalted butter, melted

Method
 

  1. Preheat oven to 350°F (175°C) and lightly grease a 9 × 13-inch baking dish.
  2. Whisk pumpkin puree and brown sugar together in a large bowl.
  3. Add the eggs and whisk until incorporated.
  4. Gradually whisk in evaporated milk.
  5. Add cinnamon, ginger, nutmeg, cloves, salt, and 1 teaspoon vanilla. Mix until smooth.
  6. Pour the pumpkin mixture into the prepared baking dish.
  7. Beat softened cream cheese until smooth.
  8. Add granulated sugar, egg yolk, and remaining 1 teaspoon vanilla. Mix until creamy.
  9. Drop irregular spoonfuls of cream cheese mixture over the pumpkin layer.
  10. Lightly swirl several cream cheese areas with a butter knife without completely mixing the layers.
  11. Sprinkle dry yellow cake mix evenly over the surface. Do not stir.
  12. Scatter chopped pecans over the cake mix.
  13. Slowly drizzle melted butter across as much of the surface as possible.
  14. Bake for 50–60 minutes, until the pumpkin layer is set around the edges, the center has only a slight jiggle, and the topping is golden.
  15. Cool on a wire rack for at least 30 minutes.
  16. Scoop into bowls or plates and serve warm, room temperature, or chilled.

Notes

Use pure pumpkin puree, not pumpkin pie filling.
The cake mix is sprinkled onto the dessert dry; do not prepare it according to package directions.
For the best cream cheese pockets, soften the cream cheese before mixing and avoid over-swirling.
Allow the cake to cool for at least 30 minutes so the pumpkin layer can finish setting.
Refrigerate leftovers for up to 4 days.