This pumpkin cream cheese dump cake is the perfect Fall treat! Imagine this - a moist pumpkin cake with a cream cheese swirl that's full of pumpkin pie spice and brown sugar and topped with yellow cake mix for a crumbly delicious topping!
Well, you don't have to imagine it because it's this pumpkin cream cheese dump cake and it's so easy to make! Simply mix all of your ingredients together, layer them in the slow cooker, and cook on high. This easy Fall dessert is the perfect way to celebrate pumpkin season!
Love dump cake recipes? Try this peach cobbler with cake mix for another delicious dessert!
I love a traditional pumpkin pie but I really have to be in the mood to make pie. Don't get me wrong, it's always worth it, but making the pie crust from scratch, parbaking it, making the filling, chilling the pie etc. (you get my drift). It can be taxing.
That's where this pumpkin pie dump cake recipe comes into play. When you want the luxuries of pie or a pumpkin cake but don't feel like making the whole shebang - make this recipe instead. 🙂
It's quickly becoming one of my favorite pumpkin recipes because it tastes like a mix of a classic pumpkin pie but takes ¼ of the effort.
This recipe is ideal for pumpkin fans who want a cozy dessert. Be sure not to eat the entire cake in one sitting, it's irresistible!
Pumpkin puree - I prefer using the pure can of pumpkin puree instead of the pumpkin pie mix. It allows me to control the flavor a bit more. When it comes to pumpkin filling, I'm serious about my flavor! However, if you're in a rush, you can use pumpkin pie filling. Also, if you'd like to use fresh pumpkin, that's an option too. Just keep in mind, you'll need to cook it down. Here's a guide on how to make your own pumpkin puree.
Eggs - this gives the pumpkin puree a pie-like texture that's smooth and custardy.
Sweetened condensed milk - this adds a creamier consistency to the pumpkin filling while also adding sweetness and a denser, pie-like texture.
Vanilla extract - what's a baking recipe without vanilla extract? Does one exist? Doubtful. lol
The Spice & Tea Exchange Bakers Spice - this blend is by Spice and Tea Exchange! The spice blend is quite similar to pumpkin spice but has a hint of star anise to up the flavor of the warming spices - it's truly delicious! It gives this easy recipe that "restaurant quality" taste by elevating all of the pumpkin flavors.
Cream cheese - so I made a bit of a cream cheese swirl that goes into the pumpkin mixture. It's so creamy and rich!
The Spice & Tea Exchange Chai Sugar - this mix is like all of the fall flavors in one spice mix. It really adds a beautiful spiced flavor to the cream cheese swirl. (I got this one from Spice and Tea Exchange as well - it's a new fave!)
Powdered sugar - This is to thicken the cream cheese and add sweetness.
Boxed cake mix - both yellow cake mix, vanilla cake mix, and spice cake mix work well here. Of course spice cake mix has a bit more flavor, kinda reminiscent of a pumpkin spice latte, but again, both kinds of dry cake mix are acceptable for this easy pumpkin dump cake recipe.
Butter - this recipe calls for only a couple of tablespoons of melted butter to make the crumble topping.
Brown sugar - the brown sugar on top caramelizes and adds a nice crunch to the cake.
The Spice & Tea Exchange Salted Caramel Sugar - this ingredient is a game changer. (this is also from Spice and Tea exchange, clearly I'm a fan of their spices!) The salty sweet flavors really make the topping SO good. The sugar granules are also a bit bigger than granulated sugar (think turbinado sugar) and it adds a nice crunch! It also adds a ton of extra flavor to this already perfect dessert.
This pumpkin cream cheese dump cake can be made in three easy steps! Start by spraying the crockpot slow cooker with cooking spray.
Combine pumpkin puree, eggs, sweetened condensed milk, and vanilla extract in a 4.5 quart slow cooker. Whisk together then add the Baker's spice blend. Add half of the cake mix and whisk together until smooth.
Then make the cream cheese swirl. Mix together cream cheese, powdered sugar, milk, and chai spice blend in a large bowl. Whisk until fully combined and dollop cream cheese mixture on top of the pumpkin mixture. Swirl together.
Make the top layer - Add remainder of the cake mix to a bowl and add melted butter and salted caramel sugar. Mix together until a crumble forms and place in the refrigerator.
Cover with a lid and cook on high for 1 ½ hours. Then add crumble topping and continue to cook for 30 minutes. Add a scoop of vanilla ice cream and whipped cream on top for a delicious pumpkin dessert!
How to you make an already great recipe even better? Toppings!
You may think to yourself - why not just throw it in the oven? Well, there's many reasons! Not only is using a crockpot slow cooker super easy, it also comes with these added benefits;
Store in an airtight container for up to 5 days. You can also freeze for up to 3 months! When you're ready to eat it, let it thaw in the fridge and warm it up in the microwave.
This blog post and recipe were made in partnership with CrockPot! I received compensation in exchange for this work. My opinions on their products are genuine. Thanks for your continued support!
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This recipe is by far one of the most loved desserts in my circle of friends. It’s surrounded by many different flavors and textures. Pumpkin anything should not be limited to fall.
I only have a 7 qt. slow cooker. Will this recipe still work?
Yes, the cake just won't be as high.