The Story & Intro
Hi, I’m Inaya and if you’ve ever walked through the streets of Crete in autumn, you’ll know how the air fills with the scent of cinnamon, nutmeg, and baked pumpkin. 🍂 My grandmother used to make a version of this cake in her old stone oven, and I remember how it filled our little kitchen with warmth. When I moved away, I started experimenting with that comforting flavor and that’s how this Pumpkin Dump Cake with Cream Cheese Frosting was born.
It’s the kind of dessert that looks fancy but takes almost no effort perfect for busy days or last-minute guests. What I love most about this pumpkin dump cake is how it balances the silky texture of spiced pumpkin with the buttery crunch of cake mix and the tangy sweetness of cream cheese frosting. It’s pure comfort in every bite.
Whether you’re planning a cozy Thanksgiving dinner or just craving something sweet on a chilly night, this easy pumpkin dump cake will become one of your go-to fall desserts. I promise one spoonful, and it’ll taste like home. ❤️
Ingredients You’ll Need 🧂
For the Pumpkin Base:
- 1 can (15 oz) pumpkin puree (not pumpkin pie mix)
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
For the Cake Topping:
- 1 box yellow cake mix
- 1 cup melted unsalted butter
- 1/2 cup chopped pecans (optional, but adds a lovely crunch!)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk (for thinning, if needed)
Step-by-Step Instructions 👩🍳
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2: Mix the Pumpkin Layer
In a large mixing bowl, combine pumpkin puree, evaporated milk, eggs, sugar, vanilla, pumpkin pie spice, and salt. Whisk until everything is smooth and creamy. Pour this mixture into your prepared baking dish.
Step 3: Add the Cake Mix
Evenly sprinkle the dry yellow cake mix over the pumpkin filling. Don’t mix just spread it evenly like a soft blanket on top of the pumpkin layer.
Step 4: Butter & Bake
Pour the melted butter evenly over the cake mix. Try to cover as much surface area as you can this helps the cake bake into a crisp golden crust. Sprinkle with chopped pecans for extra texture and flavor.
Bake for 50–60 minutes, or until the top is golden brown and the edges are bubbling. Let it cool completely before adding frosting.
Step 5: Make the Cream Cheese Frosting
While the cake cools, beat the cream cheese and butter together until fluffy. Gradually add powdered sugar, then vanilla extract. If the frosting feels too thick, add a splash of milk until it’s smooth and spreadable.
Step 6: Frost & Chill
Spread the cream cheese frosting evenly over the cooled pumpkin dump cake. For a firmer texture, chill it in the refrigerator for about 30 minutes before serving.
Serving Suggestions 🍽️
You can serve this pumpkin dump cake warm or chilled both ways are absolutely delicious.
- For a warm, cozy treat, top it with a dollop of whipped cream or a scoop of vanilla ice cream.
- For a holiday-ready dessert, drizzle with caramel sauce and sprinkle extra pecans on top.
- Pair it with a hot cup of coffee or spiced chai perfection! ☕
This dessert keeps beautifully in the fridge for up to 4 days, and the flavors get even richer overnight.
Tips & Tricks from My Kitchen 💡
- Don’t stir the layers! The magic of a dump cake comes from keeping the pumpkin and cake mix separate while baking.
- Use cold cream cheese for a thicker frosting texture.
- Want a lighter version? Replace butter with half butter, half unsweetened applesauce.
- Make it gluten-free: Use a gluten-free cake mix it works just as well!
This pumpkin dump cake with cream cheese frosting is the perfect make-ahead dessert for fall parties. You can bake it the night before, frost it in the morning, and it’ll be ready to impress your guests.
Recipe Card 🧁
⏱️ Time:
Prep: 10 mins
Bake: 55 mins
Cool: 30 mins
Total: 1 hour 35 mins
🧂 Ingredients:
Pumpkin puree, evaporated milk, eggs, sugar, vanilla, pumpkin pie spice, salt, yellow cake mix, butter, pecans, cream cheese, powdered sugar.
👩🍳 Instructions:
1️⃣ Mix pumpkin layer ingredients, pour into pan.
2️⃣ Sprinkle cake mix on top.
3️⃣ Drizzle melted butter, add pecans.
4️⃣ Bake until golden, cool.
5️⃣ Make frosting & spread on cooled cake.
📝 Notes:
Store in refrigerator up to 4 days.
Freezes well up to 2 months thaw overnight in fridge.
🍽️ Nutrition (per serving):
Calories: 420 | Carbs: 48g | Fat: 22g | Protein: 5g | Sugar: 35g
Conclusion
There’s something incredibly comforting about this pumpkin dump cake with cream cheese frosting it’s simple, cozy, and utterly irresistible. Every bite takes me back to autumn evenings in Crete, when my grandmother’s kitchen smelled of baked pumpkin and laughter. 💛
This recipe reminds me that food doesn’t have to be complicated to be special. Sometimes, it’s the easiest dishes the ones made with a little love and a lot of butter that make the best memories.
So, gather your ingredients, preheat your oven, and treat yourself to a slice of pumpkin perfection. You deserve it.
Short 100-Word Version 🌸
Hi, I’m Inaya from Crete! This Pumpkin Dump Cake with Cream Cheese Frosting is one of my favorite cozy fall desserts. It’s so easy just mix pumpkin, milk, and spices, dump in a cake mix, and bake until golden. The creamy frosting makes it irresistibly rich and festive. Perfect for holidays or a simple weekend treat, this pumpkin dump cake tastes like a warm hug from home. Every bite is filled with comfort, sweetness, and nostalgia just like the recipes I learned from my grandmother. 🍂
