🎃 Pumpkin Dump Cake with Cream Cheese Frosting

by

The Story & Intro

Bonjour my friends! 👋 I’m Lacamorea, your Paris-born, pumpkin-loving kitchen friend! 🇫🇷➡️🇺🇸 I still remember my very first Thanksgiving after moving to the U.S. I was mesmerized by the golden pumpkin pies, the cinnamon-spiced air, and how every home smelled like cozy hugs. But when I discovered Pumpkin Dump Cake with Cream Cheese Frosting, oh là là my life changed! 💛

This cake is the lazy baker’s dream. You literally “dump” the ingredients together no fancy equipment, no fuss and what comes out of the oven is a golden, buttery, pumpkin-spiced miracle. The soft pumpkin base melts into the crumbly cake topping, and when you add that velvety cream cheese frosting on top? It’s like wrapping fall in a sweet, delicious hug. 🍁

Whenever I make this Pumpkin Dump Cake with Cream Cheese Frosting, I think of my family in Paris and how they’d be astonished by this American delight. It’s sweet, creamy, and perfectly spiced the kind of dessert that fills your kitchen with warmth and makes you want to dance barefoot with a spoon of frosting in hand! 🥄💃

If you love pumpkin desserts but hate complicated recipes, this one’s for you. Easy, foolproof, and totally irresistible the Pumpkin Dump Cake with Cream Cheese Frosting is going to be your new fall favorite.

🛒 Ingredients

For the Pumpkin Cake Base:

  • 1 can (15 oz) pumpkin puree 🎃
  • 1 can (12 oz) evaporated milk 🥛
  • 3 large eggs 🥚
  • 1 cup granulated sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 1 box yellow cake mix (about 15.25 oz)
  • ¾ cup melted butter 🧈
  • ½ tsp salt

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 4 tbsp unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1–2 tbsp milk (as needed for consistency)

👩‍🍳 Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Lightly 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, and all the warm spices cinnamon, nutmeg, ginger, and cloves. Whisk until smooth and creamy. Pour this lovely orange mixture into your prepared baking dish.

Step 3: Dump the Cake Mix

Here comes the fun part the “dump”! Sprinkle the dry cake mix evenly over the pumpkin layer. Don’t stir! That’s the magic of a dump cake.

Step 4: Add the Butter

Drizzle the melted butter evenly over the cake mix. The butter will seep through as it bakes, creating that crispy, golden topping. You can also sprinkle a handful of chopped pecans if you like a little crunch.

Step 5: Bake

Pop it into the oven for 50–55 minutes, or until the top is golden brown and slightly firm to the touch. Your kitchen will smell like a pumpkin wonderland! 🎃✨

Step 6: Cool Completely

Remove from the oven and allow it to cool completely this helps the layers set before adding the frosting.

Step 7: Make the Cream Cheese Frosting

In a medium bowl, beat the cream cheese and butter together until smooth and fluffy. Add powdered sugar, vanilla extract, and a splash of milk if needed. Beat until creamy perfection.

Step 8: Frost & Chill

Spread the frosting evenly over your cooled dump cake. Chill it in the refrigerator for at least 30 minutes to let the frosting firm up.

🍽️ Serving Tips

Serve this dreamy Pumpkin Dump Cake with Cream Cheese Frosting chilled or at room temperature. I love pairing it with a cup of cinnamon latte or a drizzle of caramel sauce on top for an extra indulgent touch. ☕🍮

If you’re hosting Thanksgiving, serve it alongside apple pie and pecan tarts it’ll absolutely steal the show. And if you have leftovers (which is rare!), store them covered in the fridge for up to 5 days.

💡 Notes & Variations

  • Make it nutty: Add chopped pecans or walnuts for a crunchy twist.
  • Add spice: Love bolder flavor? Add extra cinnamon or a pinch of cardamom.
  • Make it lighter: Use low-fat cream cheese and half the butter in the frosting.
  • Dairy-free option: Swap butter with vegan margarine and use coconut milk instead of evaporated milk.

🕒 Recipe Card

⏰ Time Cook:
Prep time: 10 mins
Cook time: 55 mins
Total: 1 hr 5 mins

🥄 Ingredients:
See full ingredient list above

👩‍🍳 Instructions:

  1. Preheat oven to 350°F.
  2. Mix pumpkin puree, milk, eggs, sugar, and spices.
  3. Pour into baking dish.
  4. Sprinkle dry cake mix over.
  5. Drizzle melted butter.
  6. Bake 50–55 mins.
  7. Cool completely.
  8. Frost with cream cheese frosting.

📝 Notes:
Perfect for fall gatherings or Thanksgiving desserts. Add nuts or caramel drizzle for a fancy touch!

💪 Nutrition (Per Serving):
Calories: 420 kcal
Carbs: 46g
Fat: 22g
Protein: 5g
Sugar: 33g

❤️ Conclusion

And there you have it, my friends the coziest, most comforting Pumpkin Dump Cake with Cream Cheese Frosting you’ll ever taste. 🎃 It’s the kind of dessert that reminds you of family gatherings, laughter, and the magic of fall. Every bite is a mix of creamy pumpkin goodness and buttery sweetness.

From my Parisian heart to your American home, I hope this recipe brings warmth, sweetness, and a little joy to your table this season. Bon appétit! 🇫🇷💛

Leave a Comment