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
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.
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
