Pumpkin Dump Cake
This pudding-like pumpkin cake has a luscious cream cheese swirl amid the spiced pumpkin layer. Organic cake mix is "dumped" on top, then the cake is smothered with butter. Once baked and cooled, the mix forms a sweet and crispy topping.
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- Prep time
- 20 min
- Cook time
- 6 hr 29 min
- Yield
- 18 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 (15 ounce) cans pumpkin puree
- 1 (12 ounce) can low-fat evaporated milk
- 3 large eggs
- 1 cup packed light brown sugar
- 1 tablespoon pumpkin pie spice
- 0.5 teaspoon salt
- 1 (8 ounce) package reduced-fat cream cheese, softened
- 0.5 cup confectioners' sugar
- 0.33333334326744 cup low-fat milk
- 1 (15.25 ounce) package organic yellow cake mix (see Ingredient Note)
- 0.5 cup butter (1 stick), melted
- 0.5 cup chopped pecans
Instructions
- 1
Preheat oven to 350F. Coat a 9-by-13-inch baking pan with cooking spray.
- 2
Beat pumpkin, evaporated milk, eggs, brown sugar, pumpkin pie spice and salt together in a large bowl with an electric mixer on medium-low speed until smooth. Pour into the prepared pan. Clean and dry the bowl.
- 3
Beat cream cheese, confectioners' sugar and milk together in the bowl with the electric mixer on medium-high speed until smooth. Dollop tablespoons of the cream cheese mixture onto the pumpkin mixture, spacing them evenly. Draw the tip of a wooden skewer or a thin knife through both fillings to create swirls.
- 4
Sprinkle dry cake mix over the pumpkin-cream cheese mixture. Poke holes with a skewer or tip of a knife through the cake-mix topping, just to the top of the filling. Drizzle melted butter evenly over the top. Sprinkle with pecans, if using.
- 5
Bake until the filling is firm and the topping is golden brown, 40 to 50 minutes. Let cool to room temperature, then cover and refrigerate overnight before serving.