Pumpkin Cream Cheese Dump Cake

5 from 7 votes

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!

Prep Time25

Cook Time2 15

Total Time2 40

Course: Dessert

Cuisine: American

Servings:

Calories: 452kcal

Author: Britney

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.

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!