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Easy Creamy One-Pan Pumpkin Dump Cake Recipe with Cream Cheese Swirl

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An effortless and comforting pumpkin dessert with a creamy cream cheese swirl and a crunchy cake topping, perfect for fall gatherings and quick weeknight treats.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or non-stick spray.
  2. In a large bowl, combine the canned pumpkin, 2 eggs, 1 cup sugar, cinnamon, nutmeg, ginger, salt, and 1 tsp vanilla extract. Whisk until smooth and evenly blended.
  3. In a separate bowl, beat the softened cream cheese with ¼ cup sugar, 1 egg, and 1 tsp vanilla extract until fully smooth and creamy.
  4. Pour the pumpkin batter evenly into the greased pan. Dollop spoonfuls of the cream cheese mixture over the pumpkin layer, then gently swirl with a butter knife or skewer to create a marbled effect without overmixing.
  5. Sprinkle the dry cake mix evenly over the top of the pumpkin and cream cheese layers. Drizzle the melted butter slowly across the surface for a crunchy, buttery topping.
  6. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  7. Let the cake cool on a wire rack for at least 20 minutes before cutting and serving.

Notes

If the topping starts to brown too quickly, cover loosely with foil halfway through baking. Softened cream cheese is key to avoid lumps. Don’t over-swirl the cream cheese to maintain a marbled effect. Use unsalted butter for better control of salt. The cake tastes better the next day after flavors meld. For gluten-free, substitute cake mix with gluten-free yellow cake mix. For dairy-free, use plant-based cream cheese and coconut oil instead of butter.

Nutrition

Keywords: pumpkin dump cake, cream cheese swirl, easy pumpkin dessert, one-pan dessert, fall dessert, pumpkin spice, quick pumpkin cake

Find it online: https://sparklechew.com/easy-creamy-one-pan-pumpkin-dump-cake-recipe-with-cream-cheese-swirl/