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Easy Pumpkin Chocolate Chip Dump Cake Recipe with Cream Cheese Frosting Made Perfect

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A quick and easy pumpkin chocolate chip dump cake topped with tangy cream cheese frosting, perfect for cozy fall gatherings and holiday desserts.

Ingredients

Scale
  • 1 box yellow cake mix (about 15.25 oz / 432 g) – Pillsbury recommended
  • 1 can (15 oz / 425 g) pumpkin puree (not pumpkin pie filling)
  • 1 cup (240 ml) water
  • 1/2 cup (120 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (170 g) semi-sweet chocolate chips – Ghirardelli or Nestlé Toll House
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon salt
  • 4 oz (113 g) cream cheese, softened
  • 1/4 cup (56 g) unsalted butter, softened
  • 1 cup (120 g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk or cream (adjust for desired consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish or spray with nonstick spray.
  2. In a large bowl, combine the yellow cake mix, pumpkin puree, water, vegetable oil, eggs, cinnamon, nutmeg (if using), and salt. Stir gently until just combined; batter will be thick and slightly lumpy.
  3. Reserve about 1/4 cup (42 g) of chocolate chips for topping. Fold the remaining chocolate chips gently into the batter.
  4. Pour batter into the prepared baking dish and spread evenly. Sprinkle reserved chocolate chips evenly over the top.
  5. Bake for 35 to 40 minutes, checking at 35 minutes. Cake is done when a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
  6. While the cake bakes, beat the softened cream cheese and butter together until smooth and creamy (2-3 minutes). Gradually add powdered sugar, vanilla extract, and 1 tablespoon milk. Beat until fluffy, adding more milk if needed for spreadable consistency.
  7. Let the cake cool in the pan for at least 20 minutes until warm but not hot.
  8. Spread the cream cheese frosting evenly over the top. Optionally, sprinkle extra chocolate chips or a dash of cinnamon on top.

Notes

Use canned pumpkin puree, not pumpkin pie filling, for best texture. Beat cream cheese and butter well for smooth frosting. Let cake cool until warm but not hot before frosting to prevent melting. For dairy-free or vegan versions, substitute ingredients accordingly. Refrigerate cake for 10-15 minutes if in a hurry to cool before frosting.

Nutrition

Keywords: pumpkin dump cake, chocolate chip cake, cream cheese frosting, easy fall dessert, quick pumpkin cake, holiday dessert, dump cake recipe

Find it online: https://breezybake.com/easy-pumpkin-chocolate-chip-dump-cake-recipe-with-cream-cheese-frosting-made-perfect/