Best Pumpkin Cream Cheese Dump Cake Recipes

PUMPKIN CREAM CHEESE DUMP CAKE RECIPE - (4/5)

Steps:

• Preheat oven to 350°F and grease a 9 X 14 pan. Using a mixer (a KitchenAid or hand held) combine cream cheese, powdered sugar and milk until smooth. Set aside. In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Pour into prepared pan. Put cream cheese filling into a small ZipLock bag, and snip off the tip the make a mini piping bag. Then pipe over the pumpkin filling (see photo) . Pour the dry cake mix over the cream cheese layer then poke holes using the end of a wooden spoon or a table knife through the cake mix until you hit the filling (not to the bottom of the pan). Pour melted butter over the dry cake mix. Sprinkle cinnamon sugar over the entire cake for extra flavor and crunch. Bake for 40-50 minutes or until the top is browned and an instead knife comes out clean. Let cool and serve with whipped cream! (Store in fridge)

PUMPKIN CRUNCH/DUMP CAKE WITH CREAM CHEESE FROSTING RECIPE - (4.4/5)

Steps:

• Preheat an oven to 350 degrees. Mix the pumpkin, evaporated milk, sugar, eggs, and cinnamon together. Line a 9″ x 13″ pan with parchment paper. Pour the pumpkin mixture into the pan. The mixture will be on the runny side. Sprinkle the cake mix evenly over the pumpkin mixture. Sprinkle the nuts over the pumpkin mixture, and pack them in. Drizzle the melted butter evenly over the nuts. Bake at 350 degrees for 50 to 60 minutes. Allow the pumpkin bars to cool for five to ten minutes on a rack. Invert the whole slab onto a tray or cutting board. Peel off the parchment paper. Allow the slab to cool thoroughly. Spread the frosting over the slab, and refrigerate for a few hours before cutting. For the frosting, you will need: 1 (8 oz. package) of cream cheese, at room temperature 1/2 cup powdered sugar, sifted 3/4 cup Cool Whip Beat the cream cheese and powdered sugar in an electric mixer with a paddle attachment. Fold in the Cool Whip.Spread evenly over the slab. Refrigerate for a few hours. Cut into bars, and serve immediately, or place them in muffin tins for easy transport to a potluck.

PUMPKIN CREAM CHEESE DUMP CAKE

Steps:

• Preheat oven to 350 degrees and grease a 9 X 14 pan. 2. Using a mixer (a KitchenAid or hand held) combine cream cheese, powdered sugar and milk until smooth. Set aside. 3. In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Pour into prepared pan. 4. Put cream cheese filling into a small ZipLock bag, and snip off the tip the make a mini piping bag. Then pipe over the pumpkin filling (see photo). 5. Pour the dry cake mix over the cream cheese layer then poke a lot of holes using the end of a wooden spoon or a table knife through the cake mix until you hit the filling (not to the bottom of the pan). 6. Pour melted butter over the dry cake mix. 7. Sprinkle cinnamon sugar over the entire cake for extra flavor and crunch. 8. Bake for 40-50 minutes or until the top is browned and an instead knife comes out clean. 9. Let cool and serve with whipped cream! (Store in fridge)