There’s something wonderfully comforting about a dessert that feels both indulgent and effortless, and that’s exactly what a pumpkin cheesecake dump cake brings to the table. Growing up in the Devon countryside, where my mum’s kitchen was always redolent with fragrant spices and the promise of something sweet, I learned early that some recipes are less about fuss and more about flavour and memory. This pumpkin cheesecake dump cake is one of those recipes that’s become a firm favourite on chilly autumn evenings, when the scent of cinnamon and pumpkin fills the air and the table is crowded with family and friends, just like the many Sunday roasts I remember so fondly.

Why You’ll Love This pumpkin cheesecake dump cake

What makes this pumpkin cheesecake dump cake truly special is its simplicity married to richness. If you’ve ever felt overwhelmed by complicated baking, this recipe is a gentle invitation back to the heart of home cooking: straightforward, forgiving, and full of warmth. The “dump” part means you literally layer the ingredients without fussing over mixing bowls or complicated steps, which is a dream when you want something delicious without the stress.

This dessert captures that nostalgic, cinnamon-dusted magic of a Devon kitchen, where my mum’s apple crumbles and stews filled the house with comfort. The pumpkin adds a seasonal twist, while the creamy cheesecake layer brings a luscious tang that cuts through the sweetness. It’s exactly the kind of treat I’d sneak in early morning before anyone else was awake, whisking and folding ingredients like I was painting a memory. And the best part? It’s perfect for sharing, even if your table is a little too small for everyone, just like our cosy cottage meals.

Ingredients You’ll Need for This pumpkin cheesecake dump cake

Ingredients for Irresistible Pumpkin Cheesecake Dump Cake Recipe You Need to Try

1 can (15 oz) pumpkin puree (not pumpkin pie filling)
1 package (8 oz) cream cheese, softened
1 cup granulated sugar, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 box yellow cake mix (about 15.25 oz)
1 cup chopped pecans or walnuts (optional, for crunch)
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
Pinch of salt

Substitution suggestions: If you prefer, swap the yellow cake mix for a gluten-free variety to accommodate dietary needs. For nuts, toasted almonds or even pumpkin seeds add a lovely crunch. And if cream cheese isn’t your thing, mascarpone can lend a similarly creamy texture.

Nutrition Facts

Calories: Approximately 350 per serving (based on 12 servings)
Protein: 5g
Fat: 18g
Carbohydrates: 42g
Fiber: 2g
Sugar: 28g
Sodium: 250mg

These numbers will vary based on nut additions and exact ingredients, but it’s a rich treat meant to be savoured in small slices, much like the treasured apple crumbles I grew up with — a little goes a long way in filling both belly and heart. Learn more: Irresistible Cheesecake Crescent Rolls Casserole Recipe You Have to Try

Irresistible Pumpkin Cheesecake Dump Cake Recipe You Need to Try

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Learn how to make delicious pumpkin cheesecake dump cake. Easy recipe with step-by-step instructions.

Total Time: 45 minutes
Yield: 4 servings 1x

Ingredients

Scale

1 can (15 oz) pumpkin puree (not pumpkin pie filling)
1 package (8 oz) cream cheese, softened
1 cup granulated sugar, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 box yellow cake mix (about 15.25 oz)
1 cup chopped pecans or walnuts (optional, for crunch)
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. I always reach for my oldest, most battered dish for this kind of recipe — it’s been with me through countless kitchen adventures and adds a little extra charm.
In a medium bowl, beat the softened cream cheese with 1/2 cup of the sugar, cinnamon, nutmeg, cloves, vanilla extract, and a pinch of salt until smooth and creamy. This step brings back memories of early mornings, whisking quietly while the world outside was still dark.
Spread the pumpkin puree evenly over the bottom of the greased dish. Then, dollop spoonfuls of the cream cheese mixture across the pumpkin layer. Don’t worry about perfection here; the beauty of a dump cake is in its rustic, homey look.
Sprinkle the dry yellow cake mix evenly over the cream cheese layer. It might seem odd not to mix it first, but trust me — this layering is part of the magic.
Scatter the chopped nuts over the top if using, adding a lovely texture contrast.
Pour the melted butter evenly over the entire cake, making sure to cover as much of the surface as possible. This butter will soak into the cake mix, creating that golden, crispy topping I always look forward to.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbling around the edges. You’ll know it’s ready when the centre springs back slightly to the touch.
Allow the cake to cool for at least 30 minutes before serving. This resting time lets the layers set — much like the stews and roasts I remember my mum letting rest before we gathered around the table.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International

Steps to Create Your pumpkin cheesecake dump cake

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. I always reach for my oldest, most battered dish for this kind of recipe — it’s been with me through countless kitchen adventures and adds a little extra charm.
In a medium bowl, beat the softened cream cheese with 1/2 cup of the sugar, cinnamon, nutmeg, cloves, vanilla extract, and a pinch of salt until smooth and creamy. This step brings back memories of early mornings, whisking quietly while the world outside was still dark.
Spread the pumpkin puree evenly over the bottom of the greased dish. Then, dollop spoonfuls of the cream cheese mixture across the pumpkin layer. Don’t worry about perfection here; the beauty of a dump cake is in its rustic, homey look.
Sprinkle the dry yellow cake mix evenly over the cream cheese layer. It might seem odd not to mix it first, but trust me — this layering is part of the magic.
Scatter the chopped nuts over the top if using, adding a lovely texture contrast.
Pour the melted butter evenly over the entire cake, making sure to cover as much of the surface as possible. This butter will soak into the cake mix, creating that golden, crispy topping I always look forward to.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbling around the edges. You’ll know it’s ready when the centre springs back slightly to the touch.
Allow the cake to cool for at least 30 minutes before serving. This resting time lets the layers set — much like the stews and roasts I remember my mum letting rest before we gathered around the table.

Tips for Making the Best pumpkin cheesecake dump cake

From my years of baking in a small Devon kitchen to hosting gatherings around a crowded table, I’ve learned a few things that make all the difference:

Use room temperature cream cheese. This ensures a smooth, creamy layer that blends beautifully with the pumpkin.
Don’t be tempted to stir the cake mix. The magic lies in the layering — the butter melts through the dry mix to create a perfect crust.
Choose fresh spices. There’s nothing like the smell of fresh cinnamon and nutmeg to bring a memory alive — I always keep mine in small jars in a cool cupboard.
Let it cool properly. This cake tastes even better the next day, once the flavours have settled and the layers meld.
For extra indulgence, serve with a dollop of whipped cream or a scoop of vanilla ice cream. One of my favourite ways to enjoy any dessert is with a cold creaminess that contrasts the warm spices.

Serving Suggestions and Pairings

Final dish - Irresistible Pumpkin Cheesecake Dump Cake Recipe You Need to Try

When I serve this pumpkin cheesecake dump cake, I like to keep company simple and comforting. It’s the kind of dessert that pairs beautifully with a strong cup of English breakfast tea or a mellow chai latte, just like the ones my mum would brew while we chatted about the day’s plans.

If you’re hosting a larger crowd, consider setting out a small cheese board with mild cheeses and crackers, or a bowl of spiced nuts to complement the cake’s warmth. For a festive touch, a drizzle of caramel sauce or a sprinkle of extra cinnamon on top can elevate the experience.

Storage and Reheating Tips

One of the blessings of a dump cake is how well it keeps. I often make this pumpkin cheesecake dump cake a day ahead, allowing the flavours to deepen overnight in the fridge, just like the slow-cooked stews I adored as a child.

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions gently in the microwave for 20-30 seconds or until warmed through.
For a crispier top after reheating, pop slices under a preheated grill for a couple of minutes, but watch carefully to avoid burning.
If you prefer it cold, it’s just as delicious straight from the fridge, especially topped with a spoonful of whipped cream.

Frequently Asked Questions

What are the main ingredients for pumpkin cheesecake dump cake?

The main ingredients for pumpkin cheesecake dump cake include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make pumpkin cheesecake dump cake?

The total time to make pumpkin cheesecake dump cake includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make pumpkin cheesecake dump cake ahead of time?

Yes, pumpkin cheesecake dump cake can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with pumpkin cheesecake dump cake?

pumpkin cheesecake dump cake pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is pumpkin cheesecake dump cake suitable for special diets?

Depending on the ingredients used, pumpkin cheesecake dump cake may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

This pumpkin cheesecake dump cake is a recipe that ties me to my roots — the cosy mornings in our Devon cottage kitchen, the quiet moments of whisking and folding, and the joyful clatter of family gathered around a table that’s perhaps too small but always full of laughter. It’s a reminder that sometimes, the best recipes aren’t the most complicated or polished, but those that evoke comfort, warmth, and a sense of belonging.

“Food wasn’t just for eating — it was for remembering.”

So, whether you’re new to baking or simply seeking a dessert that feels like a warm hug, this pumpkin cheesecake dump cake is a little slice of home, ready to make memories of your own.