Pumpkin Cheesecake Dump Cake – The Ultimate Fall Dessert
When you can’t decide between pumpkin pie, cheesecake, or a warm fall crumble — make all three at once with this Pumpkin Cheesecake Dump Cake. It’s rich, creamy, and perfectly spiced with a buttery crunch on top, making it one of the easiest and most irresistible fall desserts you’ll ever bake.
This recipe combines a luscious pumpkin cheesecake base with a buttery cake topping that “bakes itself” — no mixing bowl required for the topping and no complicated steps. Just layer, bake, and serve.
Whether you’re hosting a Thanksgiving dinner, bringing dessert to a fall potluck, or simply craving something cozy, this Pumpkin Cheesecake Dump Cake is pure autumn comfort in every bite.
Why You’ll Love This Pumpkin Cheesecake Dump Cake
1. Easy as can be: True to its name — you dump, layer, and bake. No fancy equipment or extra steps needed.
2. Perfect fall flavor: A creamy pumpkin cheesecake base loaded with warm spices and topped with a buttery golden crumble.
3. Great for gatherings: Feeds a crowd and travels well — perfect for parties, potlucks, or holidays.
4. Minimal cleanup: One pan, no frosting, no rolling — just pure flavor.
5. Irresistible texture: Creamy pumpkin filling + buttery crunch topping = dessert perfection.
6. Customizable: Swap nuts, add caramel drizzle, or serve it with whipped cream or ice cream.
What You’ll Need
You’ll love how short the ingredient list is — just pantry staples and a can of pumpkin.
For the Pumpkin Cheesecake Layer:
- 1 (15-ounce) can pumpkin purée (not pumpkin pie mix)
- 1 (8-ounce) package cream cheese, softened
- 1 (12-ounce) can evaporated milk
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Cake Topping:
- 1 box yellow cake mix (gluten-free if needed)
- 3/4 cup unsalted butter, melted
- 1/2 cup chopped pecans or walnuts (optional)
For Serving (Optional):
- Whipped cream
- Vanilla ice cream
- Caramel sauce or cinnamon sugar dusting
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2: Prepare the Pumpkin Cheesecake Base
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the pumpkin purée, evaporated milk, eggs, sugars, pumpkin pie spice, cinnamon, vanilla, and salt.
Whisk or mix until completely combined — the mixture should be silky and uniform with no lumps.
Pour the pumpkin cheesecake mixture into the prepared baking dish and spread evenly.
Step 3: Add the Cake Mix
Evenly sprinkle the dry cake mix over the pumpkin layer — do not mix.
Spread it gently with your hand or a spoon to ensure the top is evenly covered.
Step 4: Add Butter and Nuts
Slowly drizzle the melted butter evenly over the entire surface of the cake mix.
Make sure most of the dry mix gets moistened by the butter for that perfect golden crust.
Sprinkle chopped pecans or walnuts on top if using.
Step 5: Bake Until Golden
Bake uncovered for 50–60 minutes, or until the top is golden brown and the center is mostly set (it should still jiggle slightly — it’ll firm up as it cools).
If the top is browning too fast, loosely cover with foil during the last 10 minutes.
Step 6: Cool and Chill
Let the cake cool completely at room temperature, then refrigerate for at least 2 hours (or overnight) to set the cheesecake layer.
Serve chilled or at room temperature with whipped cream, caramel drizzle, or a scoop of vanilla ice cream.
Tips for the Perfect Pumpkin Cheesecake Dump Cake
- Use pumpkin purée, not pie mix.
Pie mix contains sugar and spices — you want pure pumpkin for full control over flavor. - Melt the butter fully.
Hot melted butter helps moisten the dry cake mix evenly, creating that signature crumbly topping. - Don’t mix the layers.
Dump cakes are all about layering — resist the urge to stir! - Check for doneness.
The center should be slightly jiggly but not liquid. It’ll finish setting as it cools. - Chill before slicing.
The cheesecake layer firms up beautifully after chilling, making it easier to serve clean slices. - Add toppings before serving.
If using whipped cream, caramel, or ice cream, add them just before serving for the best texture.
Flavor Variations
Once you’ve mastered the classic pumpkin cheesecake dump cake, try mixing it up:
Sweet Add-Ins
Caramel Swirl: Drizzle caramel sauce between the pumpkin and cake mix layers.
Maple Crunch: Use maple syrup instead of some of the butter and top with candied pecans.
Coconut Twist: Sprinkle shredded coconut on top before baking for a tropical fall flavor.
Chocolate Pumpkin: Add 1/2 cup mini chocolate chips over the pumpkin layer before adding the cake mix.
Serving Suggestions
Serve this dessert chilled or lightly warmed, depending on your preference. It’s delicious on its own, but here are some ideas to make it extra special:
- Top with fresh whipped cream and a sprinkle of cinnamon.
- Add a caramel drizzle for a bakery-style finish.
- Serve warm with a scoop of vanilla ice cream for contrast.
- Garnish with toasted pecans or walnuts for extra crunch.
- Pair with a cup of coffee or hot apple cider for the ultimate fall treat.
How to Store and Reheat
Refrigerator:
Cover tightly with foil or plastic wrap and refrigerate for up to 4 days.
Freezer:
To freeze, wrap individual slices in plastic wrap and place in a freezer-safe bag.
Freeze for up to 2 months.
Thaw overnight in the refrigerator before serving.
Reheat:
Enjoy cold, or warm individual slices in the microwave for 20–30 seconds if you prefer a cozy, melty texture.
Make-Ahead Option
Pumpkin Cheesecake Dump Cake is a perfect make-ahead dessert. You can:
- Bake it the night before, cool completely, and refrigerate overnight.
- Serve chilled or reheat just before serving.
- Add toppings (whipped cream, caramel, or nuts) right before presentation for the freshest look.
Troubleshooting
Cake mix spots left dry:
Add a touch more melted butter or lightly mist with cooking spray before baking next time.
Too soggy in the middle:
Bake a bit longer or let cool fully before slicing — it firms up as it chills.
Top not browning enough:
Bake uncovered a few minutes longer or broil briefly for a golden crust.
Overly dry top:
Reduce baking time slightly or drizzle a bit more butter before baking.
Frequently Asked Questions
Can I make this gluten-free?
Yes! Use a gluten-free yellow or vanilla cake mix — everything else in the recipe is naturally gluten-free.
Can I use pumpkin pie filling instead of purée?
Not recommended. Pumpkin pie filling is pre-sweetened and spiced, which can make the dessert overly sweet and change the texture.
Can I use spice cake mix instead of yellow?
Absolutely. It gives an even deeper fall flavor — just reduce added cinnamon slightly.
Can I make it dairy-free?
Yes, use dairy-free cream cheese and plant-based butter. The result will still be creamy and delicious.
Do I have to chill it?
Chilling helps the cheesecake layer set properly and makes slicing easier, but you can serve it warm for a gooey, pudding-like texture.
Nutrition Information (Approximate per serving, based on 12 servings)
- Calories: 360
- Fat: 19g
- Carbohydrates: 44g
- Protein: 6g
- Fiber: 2g
(Nutrition values will vary depending on the brand of cake mix, butter, and mix-ins used.)
Why This Recipe Works
This recipe blends the best parts of two desserts — the creaminess of cheesecake and the ease of a dump cake. The pumpkin layer bakes into a velvety custard-like filling, while the dry cake mix and butter form a crisp, buttery topping.
It’s the perfect make-ahead dessert for fall gatherings because it’s low effort but tastes like you spent hours baking. The layered structure ensures every bite has a mix of creamy, spiced pumpkin and sweet, crumbly cake.
Plus, it’s nearly foolproof — as long as you layer in the right order and use enough butter, the oven does the rest.
Tips for Customizing Your Fall Dessert Routine
- Add seasonal toppings:
Whipped cream, caramel drizzle, or crushed gingersnaps make perfect finishing touches. - Use it for mini desserts:
Bake in ramekins for individual servings — great for parties or portion control. - Create a layered trifle:
Alternate chunks of baked dump cake with whipped cream or pudding in a glass dish for a show-stopping dessert. - Pair with coffee or tea:
Its rich texture and warm spices make it the ideal companion to your morning or evening cup. - Turn leftovers into parfaits:
Layer chilled pieces with yogurt or whipped cream for a next-day treat.
Final Thoughts
This Pumpkin Cheesecake Dump Cake captures everything we love about fall — cozy flavors, creamy textures, and an aroma that fills the whole kitchen. It’s effortless, indulgent, and guaranteed to impress anyone who takes a bite.
Whether you serve it warm and gooey or chilled and firm, this dessert delivers that comforting balance of pumpkin spice, cheesecake richness, and buttery crunch.
A few simple ingredients and one baking dish are all it takes to create a dessert that tastes like a bakery favorite — without the fuss.
If you’re looking for your new go-to fall dessert, this Pumpkin Cheesecake Dump Cake is it — easy, comforting, and absolutely irresistible.
