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

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A quick and easy pumpkin dump cake layered with creamy cream cheese frosting, perfect for cozy fall gatherings and simple indulgence.

Ingredients

Scale
  • 1 (15 oz / 425 g) can of pumpkin puree (not pumpkin pie filling)
  • 1 box yellow cake mix (about 15.25 oz / 432 g)
  • 2 large eggs, at room temperature
  • ½ cup (120 ml) vegetable oil
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 8 oz (225 g) cream cheese, softened
  • ¼ cup (60 g) unsalted butter, softened
  • 1 cup (120 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream or whole milk
  • Optional toppings: chopped pecans or walnuts, sprinkle of cinnamon or pumpkin pie spice, shaved white chocolate or caramel drizzle

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your 9×13 inch baking dish with butter or non-stick spray.
  2. In a medium bowl, combine the canned pumpkin puree, yellow cake mix, eggs, vegetable oil, cinnamon, and salt. Stir gently until just combined, about 1-2 minutes.
  3. Pour the batter evenly into the prepared baking dish and smooth the top gently.
  4. Bake the cake layer for 35-40 minutes until edges pull away slightly and a toothpick inserted in the center comes out mostly clean.
  5. While the cake bakes, beat the softened cream cheese and butter on medium speed until smooth and fluffy, about 3-4 minutes.
  6. Add powdered sugar and vanilla extract, then continue beating until well combined.
  7. Adjust the consistency by adding heavy cream or milk one tablespoon at a time, beating until the frosting is spreadable but not runny.
  8. Let the cake cool for at least 20 minutes before frosting.
  9. Spread the cream cheese frosting evenly over the cooled pumpkin cake.
  10. Optionally sprinkle chopped nuts or a dusting of cinnamon on top.
  11. Chill for 10-15 minutes to let the frosting set slightly before slicing and serving.

Notes

Use pure pumpkin puree, not pumpkin pie filling. Soften cream cheese and butter before making frosting to avoid lumps. Do not overmix the batter to keep cake tender. Cool cake completely before frosting to prevent melting. Glass baking dishes create a nicer crust. Frosting can be softened briefly in microwave if too stiff.

Nutrition

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

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