This pumpkin dump cake with creamy cheesecake pudding topping is perfect for the holiday season!
I’ve been spending part of every day in the kitchen busily making homemade treats to share with my friends and family. There are certain Christmas recipes I make every single year because they’re so loved, but I also love experimenting.
When I saw the cheesecake flavor of JELL-O Pudding in the store, my eyes widened with childish glee, and visions of baked delicacies danced in my head.
And before I knew it, I had whipped up this Pumpkin Dump Cake with Cheesecake Pudding Topping. It’s not exactly pumpkin pie and it’s not exactly pumpkin cake, but it IS exactly pumpkin yum!
This delicious pumpkin recipe is a twist on a dump cake. It has a few more ingredients and steps than a typical dump cake, but it’s still easy to make, I promise.
On the bottom is your pumpkin puree mixture. Then you’ll sprinkle on yellow cake mix and top with melted butter. When it comes out of the oven, it resembles a “crisp”, but don’t dig in yet.
Ya gotta flip it and top it!
See, you’ll be lining your baking pan with waxed paper so that you can flip it over after it bakes. Don’t get scared; it’s easier than you think, and you’ll end up with your pumpkin on top. Once it’s cooled, combine the JELL-O Cheesecake pudding with some whipped topping and spread it over the top.
Cover and refrigerate. Cut into squares to serve.
It’s sooooo yummy!
And by the way, it can be made without flipping. I like the “crust” on the bottom so I’m a flipper, but it will taste delightful either way. Enjoy!
Pumpkin Dump Cake
- 15 oz. can pumpkin puree
- 1 cup evaporated milk
- 3/4 cup sugar
- 2 eggs
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 tsp. vanilla
- 16.5 oz yellow cake mix
- 1-1/2 sticks butter melted
- 1 3oz cheesecake flavor instant pudding
- 1 cup milk
- 8 oz whipped topping, thawed
In mixing bowl, combine pumpkin, evaporated milk, sugar, eggs, cinnamon, nutmeg and vanilla. *Line the bottom and sides of a 13″x 9″ baking pan with waxed paper, and then pour in the pumpkin mixture.
Sprinkle dry cake mix over pumpkin. Spoon melted butter over cake mix.
Bake at 350 degrees for 50-60 minutes or until golden brown in color. Let stand about 10 minutes, then flip dessert over and out of pan onto serving dish or into another 13″ x 9″ baking pan. Carefully remove waxed paper. Let cool completely; refrigerate.
Whisk together pudding mix and 1 cup milk for 2 minutes. Let sit in fridge for about 5 minutes to thicken. Carefully fold in COOL WHIP to combine. Spread over the top of dessert. Keep refrigerated.