October 5, 2022| By

Pumpkin Cream Cheese Dump Cake

Prep Time: 25 mins
Cook Time: 2 hrs 15 mins
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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!

pumpkin cream cheese dump cake in a bowl topped with ice cream.
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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!

Key Ingredients

ingredients to make pumpkin cream cheese dump cake - pumpkin puree, cream cheese, powdered sugar, butter, brown sugar, eggs, yellow cake mix, and spices.

Cake Layer

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 swirl

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.

Cake Mix Topping

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.

Substitutions and Tips

up close photo of pumpkin dump cake with ice cream on top with a caramel drizzle.
  • If you're unable to find the spice blends that I used, you can use pumpkin spice for the pumpkin cake layer and cinnamon sugar for the cream cheese swirl and topping. Just sprinkle cinnamon sugar on top instead of brown sugar and proceed as normal.
  • For best results, when adding the cake mix on top, be sure to add all of the ingredients in an even layer. As they cook, this will ensure that they cook evenly and that there are no dry patches of flour on top.
  • If you're making this cake for a party or gathering, once the cake is finished baking, set the temperature to warm and has that "fresh out of the oven" taste all day long!

How to make Easy Pumpkin Dump Cake

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.

pumpkin cake layer in a slow cooker.

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.

cream cheese layer on top of cake layer in the crockpot.

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!

pumpkin crumble topping on top of the dump cake.

Toppings

How to you make an already great recipe even better? Toppings!

  • a scoop of ice cream
  • toffee bits
  • chopped crunchy pecans
  • cool whip
  • cream cheese frosting

Benefits of Baking in a Crockpot Slow Cooker

pumpkin cake in front of a crockpot.

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;

  • Slow cooking in your Crockpot Slow Cooker provides you the flexibility to prepare a meal early and then have it stay warm all day.
  • Easy clean up and versatility!
  • Your baked goods are less likely to dry out!

Storage

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.

More Pumpkin Recipes!

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Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!

Pumpkin Cream Cheese Dump Cake

A moist pumpkin cream cheese dump cake that's full of spice and brown sugar and topped with yellow cake mix for a crumbly delicious topping!
Serving: 12
Prep Time: 25 mins
Cook Time: 2 hrs 15 mins
Total Time: 2 hrs 40 mins
Calories: 452kcal

Equipment

  • 4.5 Qt Crockpot Slow Cooker

Ingredients

Crumble Topping

  • 1 box yellow cake mix , see instructions
  • 3 tbsps butter
  • 2 tbsps salted caramel sugar , or cinnamon sugar

pumpkin layer

  • 15 oz pumpkin puree
  • 3 large eggs
  • 14 oz sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 ½ tsp baker's spice blend , or pumpkin spice
  • Pinch Salt

cream cheese layer

  • 12 oz cream cheese , room temperature
  • ¾ cup powdered sugar
  • 2 tbsp chai sugar
  • 3 tbsp milk
  • ½ tsp vanilla extract

Directions

  • Spray the 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 layer. 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.
  • 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.

Notes

  • If you're unable to find the spice blends that I used, you can use pumpkin spice for the pumpkin cake layer and cinnamon sugar for the cream cheese swirl and topping. Just sprinkle cinnamon sugar on top instead of brown sugar and proceed as normal.
  • For best results, when adding the cake mix on top, be sure to add all of the ingredients in an even layer. As they cook, this will ensure that they cook evenly and that there are no dry patches of flour on top.
  • If you're making this cake for a party or gathering, once the cake is finished baking, set the temperature to warm and has that "fresh out of the oven" taste all day long!

Nutrition

Calories: 452kcal | Carbohydrates: 66g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 488mg | Potassium: 278mg | Fiber: 2g | Sugar: 47g | Vitamin A: 6145IU | Vitamin C: 2mg | Calcium: 234mg | Iron: 2mg
Course: Dessert
Cuisine: American

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Recipe Rating




  1. 5 stars
    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.