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Best Triple Layer Pumpkin Dump Cake with Cream Cheese Frosting

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This triple layer pumpkin dump cake features a luscious pumpkin custard base, a buttery cake mix topping, and a rich cream cheese frosting. It’s an incredibly easy dessert that tastes like it took hours, perfect for fall gatherings and holiday tables.

Ingredients

Scale
  • 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
  • 1 can (12 oz) evaporated milk
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 box (15.25 oz) yellow cake mix (dry, not prepared)
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup chopped pecans or walnuts (optional)
  • 8 oz cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or heavy cream (as needed for consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan generously with butter or non-stick spray.
  2. Make the pumpkin layer: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, and salt until completely smooth. Pour this mixture into the prepared pan and spread evenly.
  3. Add the dry cake mix: Sprinkle the entire box of dry cake mix evenly over the pumpkin layer. Do not stir it in.
  4. Add the melted butter: Drizzle the melted butter as evenly as possible over the dry cake mix. If using nuts, sprinkle them over the top now.
  5. Bake for 45-50 minutes, until the top is golden brown and the edges are bubbly. Let the cake cool completely on a wire rack.
  6. Make the cream cheese frosting: Beat the softened cream cheese and butter together until smooth and creamy. Add vanilla extract and mix. Gradually add sifted powdered sugar, one cup at a time, beating on low speed. Add milk or cream as needed to reach a spreadable consistency.
  7. Frost the cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Sprinkle with extra pumpkin pie spice or chopped pecans if desired.
  8. Chill before serving: Refrigerate the frosted cake for at least 2 hours or overnight for clean slices. Let sit at room temperature for 15 minutes before serving if desired.

Notes

Let the cake cool completely before frosting to prevent the frosting from melting. The cake actually gets better after a day in the fridge as the flavors meld. For a gluten-free version, use a gluten-free yellow cake mix. For a dairy-free version, use dairy-free butter and cream cheese substitutes.

Nutrition

Keywords: pumpkin dump cake, triple layer pumpkin cake, cream cheese frosting, easy fall dessert, pumpkin dessert, dump cake recipe

Find it online: https://elaraeats.com/best-triple-layer-pumpkin-dump-cake-with-cream-cheese-frosting/