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Easy Creamy Pumpkin Dump Cake Recipe with Cream Cheese Swirl Perfect for Fall

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An easy and quick pumpkin dump cake with a creamy cream cheese swirl, perfect for cozy fall evenings and last-minute gatherings. This recipe balances moist pumpkin spice with a tangy cream cheese topping and a crunchy cake mix crust.

Ingredients

Scale
  • 1 can (15 oz / 425 g) pumpkin puree (preferably 100% pure pumpkin, not pie filling)
  • 3/4 cup (150 g) granulated sugar
  • 3 large eggs, room temperature
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 1/2 teaspoon baking powder
  • 8 oz (225 g) cream cheese, softened
  • 1/3 cup (65 g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 box yellow cake mix (about 15.25 oz / 432 g)
  • 1/2 cup (115 g) unsalted butter, melted and slightly cooled

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or non-stick spray.
  2. In a large bowl, whisk together pumpkin puree, sugar, eggs, salt, cinnamon, nutmeg, cloves (if using), and baking powder until smooth and well combined.
  3. In a medium bowl, beat softened cream cheese until smooth. Add sugar, egg, and vanilla extract; mix until creamy and no lumps remain.
  4. Pour the pumpkin mixture evenly into the greased baking dish. Dollop the cream cheese mixture over the pumpkin layer in spoonfuls. Gently swirl with a butter knife or skewer to create a marbled effect without overmixing.
  5. Sprinkle the dry yellow cake mix evenly over the top of the combined pumpkin and cream cheese layers. Drizzle the melted butter evenly over the cake mix.
  6. Bake for 45-55 minutes until the topping is golden brown and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. The cream cheese swirl should look set but still creamy.
  7. Let the cake cool for at least 20 minutes before serving to allow layers to settle.

Notes

Soften cream cheese well before mixing to avoid lumps. Gently swirl cream cheese into pumpkin layer to keep visible swirls. Drizzle melted butter evenly over cake mix topping to avoid dry spots. Cover loosely with foil halfway through baking if topping browns too fast. Use an oven thermometer for accurate baking temperature. Can add chopped toasted pecans on top for crunch. Store leftovers covered in refrigerator up to 4 days or freeze up to 2 months.

Nutrition

Keywords: pumpkin dump cake, cream cheese swirl, fall dessert, easy pumpkin cake, quick pumpkin dessert, creamy pumpkin cake, dump cake recipe

Find it online: https://goldensimmer.com/easy-creamy-pumpkin-dump-cake-recipe-with-cream-cheese-swirl-perfect-for-fall/