Pumpkin Cream Cheese Dump Cake Recipes

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PUMPKIN CREAM CHEESE DUMP CAKE RECIPE - (4/5)



Pumpkin Cream Cheese Dump Cake Recipe - (4/5) image

Provided by nanapuddin

Number Of Ingredients 13

8-ounce cream cheese
3/4 cups powdered sugar
2 teaspoons milk
1 can (29-ounce) pumpkin puree
1 can (12-ounce) evaporated milk
3 eggs
1 1/4 cups sugar
1 teaspoons salt
1 tablespoon pumpkin pie spice
1 yellow cake mix (dry)
1/2 cup butter, melted
1 tablespoon cinnamon sugar mixture, optional
whipped cream

Steps:

  • Preheat oven to 350°F and grease a 9 X 14 pan. Using a mixer (a KitchenAid or hand held) combine cream cheese, powdered sugar and milk until smooth. Set aside. In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Pour into prepared pan. Put cream cheese filling into a small ZipLock bag, and snip off the tip the make a mini piping bag. Then pipe over the pumpkin filling (see photo) . Pour the dry cake mix over the cream cheese layer then poke holes using the end of a wooden spoon or a table knife through the cake mix until you hit the filling (not to the bottom of the pan). Pour melted butter over the dry cake mix. Sprinkle cinnamon sugar over the entire cake for extra flavor and crunch. Bake for 40-50 minutes or until the top is browned and an instead knife comes out clean. Let cool and serve with whipped cream! (Store in fridge)

PUMPKIN DUMP CAKE



Pumpkin Dump Cake image

There are different variations of this popular recipe. I think this is the easiest one to remember and to do. Serve cool with whipped cream. Make sure to sprinkle the butter over the cake mix evenly for the crunchiest topping.

Provided by Carolyn Busch

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 12

Number Of Ingredients 12

1 (29 ounce) can pumpkin puree
3 eggs
½ cup packed brown sugar
½ cup white sugar
1 (12 fluid ounce) can evaporated milk
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
1 (18.25 ounce) package spice cake mix
½ cup coarsely chopped pecans
½ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
  • In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over all.
  • Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool.

Nutrition Facts : Calories 434.2 calories, Carbohydrate 58.4 g, Cholesterol 76 mg, Fat 20.1 g, Fiber 3.5 g, Protein 7.6 g, SaturatedFat 9.1 g, Sodium 658.1 mg, Sugar 42.1 g

PUMPKIN PUDDING DUMP CAKE



Pumpkin Pudding Dump Cake image

This 5-ingredient pumpkin dump cake is ridiculously easy to throw together and uses common pantry items you probably already have on hand. We'll be making this all fall long!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 6

1 box (4-serving size) Jell-O™ vanilla instant pudding & pie filling mix
1 1/2 cups milk or 1 can (12 oz) evaporated milk
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup pumpkin (not pumpkin pie mix), from 15-oz can
2 teaspoons pumpkin pie spice
1/4 cup Betty Crocker™ Rich & Creamy cream cheese frosting, as drizzle per tip, if desired

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • In large bowl, beat pudding mix and milk with whisk about 2 minutes or until thickened. Stir in cake mix, pumpkin and pumpkin pie spice until well mixed. Spread batter evenly in pan (mixture will be thick).
  • Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out almost clean. Cool at least 15 minutes before serving.

Nutrition Facts : Calories 190, Carbohydrate 40 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 24 g, TransFat 0 g

PUMPKIN CRUNCH/DUMP CAKE WITH CREAM CHEESE FROSTING RECIPE - (4.4/5)



Pumpkin Crunch/Dump Cake with Cream Cheese Frosting Recipe - (4.4/5) image

Provided by carvalhohm

Number Of Ingredients 8

1 can solid-packed pumpkin (29 oz.)
1 can evaporated milk (13 oz.)
1 cup sugar
3 eggs, slightly beaten
1/4 teaspoon cinnamon
1 box yellow pudding cake mix
1 cup walnuts, chopped
1 cup (2 sticks) butter, melted

Steps:

  • Preheat an oven to 350 degrees. Mix the pumpkin, evaporated milk, sugar, eggs, and cinnamon together. Line a 9″ x 13″ pan with parchment paper. Pour the pumpkin mixture into the pan. The mixture will be on the runny side. Sprinkle the cake mix evenly over the pumpkin mixture. Sprinkle the nuts over the pumpkin mixture, and pack them in. Drizzle the melted butter evenly over the nuts. Bake at 350 degrees for 50 to 60 minutes. Allow the pumpkin bars to cool for five to ten minutes on a rack. Invert the whole slab onto a tray or cutting board. Peel off the parchment paper. Allow the slab to cool thoroughly. Spread the frosting over the slab, and refrigerate for a few hours before cutting. For the frosting, you will need: 1 (8 oz. package) of cream cheese, at room temperature 1/2 cup powdered sugar, sifted 3/4 cup Cool Whip Beat the cream cheese and powdered sugar in an electric mixer with a paddle attachment. Fold in the Cool Whip.Spread evenly over the slab. Refrigerate for a few hours. Cut into bars, and serve immediately, or place them in muffin tins for easy transport to a potluck.

PUMPKIN CREAM CHEESE DUMP CAKE



PUMPKIN CREAM CHEESE DUMP CAKE image

Categories     Cake     Vegetable     Dessert     Bake     Fall

Number Of Ingredients 13

8 oz. cream cheese
3/4 C. powdered sugar
2 tsp. milk
1 can (29 oz.) pumpkin puree
1 can (12 oz.) evaporated milk
3 eggs
1 1/4 C. sugar
1 tsp. salt
1 Tbsp. pumpkin pie spice
1 yellow cake mix (dry)
1/2 C. butter, melted
1 Tbsp. cinnamon sugar mixture, optional
whipped cream

Steps:

  • Preheat oven to 350 degrees and grease a 9 X 14 pan. 2. Using a mixer (a KitchenAid or hand held) combine cream cheese, powdered sugar and milk until smooth. Set aside. 3. In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Pour into prepared pan. 4. Put cream cheese filling into a small ZipLock bag, and snip off the tip the make a mini piping bag. Then pipe over the pumpkin filling (see photo). 5. Pour the dry cake mix over the cream cheese layer then poke a lot of holes using the end of a wooden spoon or a table knife through the cake mix until you hit the filling (not to the bottom of the pan). 6. Pour melted butter over the dry cake mix. 7. Sprinkle cinnamon sugar over the entire cake for extra flavor and crunch. 8. Bake for 40-50 minutes or until the top is browned and an instead knife comes out clean. 9. Let cool and serve with whipped cream! (Store in fridge)

PUMPKIN CRUNCH CAKE WITH CREAM CHEESE FROSTING



Pumpkin Crunch Cake with Cream Cheese Frosting image

This tastes a bit like pumpkin cheesecake on a sugar cookie crust, but the ingredients may surprise you (they did me!). This was served at a holiday party and everyone kept going back for more.

Provided by Mimsy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h5m

Yield 12

Number Of Ingredients 11

1 (29 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 cup white sugar
3 eggs
1 teaspoon ground cinnamon
1 (15.25 ounce) package yellow cake mix with pudding
1 cup chopped nuts
1 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
¾ cup frozen whipped topping (such as Cool Whip®), thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
  • Mix pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl; spread in the prepared baking pan. Pour cake mix on top. Pat chopped nuts into surface. Spoon melted butter evenly over nuts.
  • Bake in the preheated oven until golden brown, 50 minutes to 1 hour. Allow cake to cool completely, about 1 hour. Turn over onto a baking sheet; remove parchment paper.
  • Mix cream cheese, confectioners' sugar, and whipped topping together in a bowl. Spread onto cake.

Nutrition Facts : Calories 622.1 calories, Carbohydrate 67.7 g, Cholesterol 116.8 mg, Fat 36.9 g, Fiber 3 g, Protein 9.1 g, SaturatedFat 18.3 g, Sodium 627 mg, Sugar 49.7 g

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