Print

Perfect Brown Butter Pumpkin Dump Cake Recipe with Cream Cheese Swirl and Pecans Made Easy

brown butter pumpkin dump cake - featured image
Print Recipe

A comforting and easy-to-make autumn dessert featuring a moist pumpkin layer, tangy cream cheese swirl, and crunchy pecan brown butter topping. Perfect for fall gatherings and quick weeknight treats.

Ingredients

Scale
  • 1 can (15 oz / 425 g) pumpkin puree (not pumpkin pie filling; Libby’s preferred)
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (120 ml) evaporated milk
  • 2 large eggs, room temperature
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 8 oz (225 g) cream cheese, softened
  • 1/3 cup (65 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (125 g) all-purpose cake mix
  • 1/2 cup (115 g) unsalted butter
  • 1/2 cup (50 g) chopped pecans (toasted, optional but recommended)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a medium bowl, whisk together pumpkin puree, granulated sugar, evaporated milk, eggs, cinnamon, nutmeg, ginger, cloves, and salt until smooth and well combined. Set aside.
  3. In a separate bowl, beat the cream cheese with an electric mixer until creamy and smooth. Add sugar, egg, and vanilla extract and continue beating until fully incorporated and fluffy.
  4. In a small saucepan over medium heat, melt the butter. Stir frequently and cook until it foams and turns golden brown with a nutty aroma (about 4-6 minutes). Remove from heat immediately.
  5. Pour the pumpkin mixture evenly into the prepared baking dish. Dollop the cream cheese mixture on top in spoonfuls. Using a butter knife or skewer, gently swirl the cream cheese into the pumpkin layer to create a marbled effect.
  6. Sprinkle the dry cake mix evenly over the swirled pumpkin layer. Drizzle the browned butter evenly over the cake mix. Scatter the chopped pecans on top.
  7. Bake for 45-50 minutes, or until the topping is golden brown and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
  8. Let the cake cool for at least 20 minutes before serving to allow the cream cheese swirl to set and flavors to meld.

Notes

Use a light-colored pan to brown butter to better monitor color and avoid burning. Toast pecans for 5 minutes in a dry pan to enhance flavor. If topping browns too fast, tent with foil after 30 minutes. For gluten-free, swap cake mix with gluten-free version. For dairy-free, use coconut cream cheese and vegan butter. For vegan, replace eggs with flax egg and use dairy-free substitutes. Fresh pumpkin can be used if cooked and pureed, but drain excess moisture.

Nutrition

Keywords: pumpkin dump cake, brown butter, cream cheese swirl, pecans, fall dessert, easy pumpkin cake, autumn dessert

Find it online: https://recipebelle.com/perfect-brown-butter-pumpkin-dump-cake-recipe-with-cream-cheese-swirl-and-pecans-made-easy/