Dessert
Pumpkin Dump Cake
Warm pumpkin custard, laced with brown sugar and spice, cradles a ribbon of tangy cream cheese beneath a golden blanket of buttery cake crumbs and toasted pecans that crackle with each spoonful.
- Total
- 1 hr 10 min
- Prep
- 20 min
- Cook
- 50 min
- Serves
- 1
Nutrition per Serving
- Calories
- 262
- Protein
- 6g
- Carbs
- 42g
- Fat
- 9g
- Fiber
- 2g
- Sugar
- 29g
- Sodium
- 146mg
Ingredients
- 2 (15 ounce) cans pumpkin puree
- 1 (12 ounce) can low-fat evaporated milk
- 3 large eggs
- 1 cup packed light brown sugar
- 1 tbsp pumpkin pie spice
- 1/2 tsp salt
- 1 (8 ounce) package reduced-fat cream cheese, softened
- 1/2 cup confectioners' sugar
- 1/3 cup low-fat milk
- 1 (15.25 ounce) package organic yellow cake mix (see Ingredient Note)
- 1/2 cup butter (1 stick), melted
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350F. Coat a 9-by-13-inch baking pan with cooking spray.
- Beat pumpkin, evaporated milk, eggs, brown sugar, pumpkin pie spice and salt together in a large bowl with an electric mixer on medium-low speed until smooth. Pour into the prepared pan. Clean and dry the bowl.
- Beat cream cheese, confectioners' sugar and milk together in the bowl with the electric mixer on medium-high speed until smooth. Dollop tablespoons of the cream cheese mixture onto the pumpkin mixture, spacing them evenly. Draw the tip of a wooden skewer or a thin knife through both fillings to create swirls.
- Sprinkle dry cake mix over the pumpkin-cream cheese mixture. Poke holes with a skewer or tip of a knife through the cake-mix topping, just to the top of the filling. Drizzle melted butter evenly over the top. Sprinkle with pecans, if using.
- Bake until the filling is firm and the topping is golden brown, 40 to 50 minutes. Let cool to room temperature, then cover and refrigerate overnight before serving.