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  • Recipe Index
    • Appetizers
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      • Slow Cooker
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Home » Recipes » Pumpkin Dump Cake with Creamy Cheesecake Pudding Topping

Pumpkin Dump Cake with Creamy Cheesecake Pudding Topping

By: Liz  /  Published: December 9, 2014  /  Updated: May 17, 2020  /   Leave a comment

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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!

Pumpkin Dump cake on plate

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.

pumpkin dumpkin cake after baking

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.

Like so.

pouring cheesecake pudding topping over cake

Cover and refrigerate. Cut into squares to serve.

pumpkin dump cake cut in baking pan

Pumpkin dump cake is 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 Dumpkin cake with Cheesecake pudding topping on serving plate

Pumpkin Dump Cake

cheesecake pumpkin cake

Pumpkin Dump Cake with Cheesecake Pudding Topping

Liz - Eat Move Make
Bring on fall flavors with this easy Pumpkin Dump Cake with Cheesecake Pudding Topping. Made with pumpkin, warm autumn spices and creamy cheesecake pudding.
5 from 1 vote
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Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dessert
Cuisine American
Servings 15
Calories 268 kcal

Ingredients
  

  • 15 oz. can pumpkin puree
  • 1 cup evaporated milk
  • ¾ cup sugar
  • 2 eggs
  • 1 tsp. ground cinnamon
  • ½ 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

Instructions
 

Cake

  • 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.

Topping

  • 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.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 268kcalCarbohydrates: 45gProtein: 4gFat: 8gSaturated Fat: 6gCholesterol: 37mgSodium: 301mgPotassium: 170mgFiber: 1gSugar: 31gVitamin A: 4616IUVitamin C: 2mgCalcium: 154mgIron: 1mg
Tried this recipe?Let us know how it was!

 

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About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas and DIY craft inspiration as well as exciting travel destination ideas! Visit my About Me page for more of my story.

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Meet Liz

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I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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