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cheesecake pumpkin cake
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Pumpkin Dump Cake with Cheesecake Pudding Topping

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

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.

Nutrition

Calories: 268kcal | Carbohydrates: 45g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 301mg | Potassium: 170mg | Fiber: 1g | Sugar: 31g | Vitamin A: 4616IU | Vitamin C: 2mg | Calcium: 154mg | Iron: 1mg