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Easy Spiced Pumpkin Dump Cake with Cream Cheese Ribbons

spiced pumpkin dump cake - featured image
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A quick and easy fall dessert featuring a spiced pumpkin filling topped with a buttery yellow cake crust and luscious cream cheese ribbons for a perfect balance of flavors and textures.

Ingredients

Scale
  • 1 can (15 oz / 425 g) pure pumpkin puree (not pumpkin pie filling)
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional)
  • ¼ teaspoon salt
  • 1 box (15.25 oz / 432 g) yellow cake mix
  • 1 cup (240 ml) water
  • ½ cup (115 g) unsalted butter, melted
  • 8 oz (225 g) cream cheese, softened
  • ¼ cup (50 g) granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly with butter or non-stick spray.
  2. In a large bowl, combine pumpkin puree, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger (if using), and salt. Whisk until smooth and fully incorporated, about 1-2 minutes.
  3. Pour the pumpkin mixture into the prepared baking dish and spread evenly.
  4. In a separate bowl, beat softened cream cheese with sugar and vanilla extract until smooth and creamy, about 2 minutes. Do not overbeat.
  5. Drop about 12 spoonfuls of the cream cheese mixture evenly over the pumpkin filling. Gently swirl with a butter knife or skewer to create ribbons.
  6. Sprinkle the dry yellow cake mix evenly over the entire surface without stirring.
  7. Pour water and melted butter evenly over the cake mix slowly to cover as much surface as possible.
  8. Bake uncovered for 50-60 minutes until the top is golden brown and slightly crisp and the filling bubbles at the edges. A toothpick inserted in the topping should come out mostly clean with a few moist crumbs.
  9. Cool for at least 15 minutes before serving to let the layers set.

Notes

Use softened cream cheese for smooth ribbons. Do not stir after adding cake mix to maintain layered texture. Tent with foil if topping browns too fast. Can substitute gluten-free or low-carb cake mixes and dairy-free cream cheese alternatives. Leftovers keep well refrigerated for up to 4 days and freeze up to 2 months.

Nutrition

Keywords: pumpkin dump cake, fall dessert, cream cheese ribbons, easy pumpkin dessert, spiced pumpkin cake, quick pumpkin recipe, Thanksgiving dessert

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