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Irresistible Brown Butter Pumpkin Dump Cake Recipe with Cream Cheese Frosting

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A quick and easy brown butter pumpkin dump cake topped with luscious cream cheese frosting, perfect for fall gatherings and cozy treats.

Ingredients

Scale
  • 1 box yellow cake mix (Duncan Hines Classic Yellow preferred)
  • 1 (15 oz / 425 g) can pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (115 g) unsalted butter, browned
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1 cup (240 ml) water
  • 1/4 cup (50 g) granulated sugar
  • 8 oz (225 g) cream cheese, softened
  • 1/4 cup (60 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp (30 ml) milk (any kind)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish or spray with non-stick spray.
  2. In a medium saucepan over medium heat, melt 1/2 cup unsalted butter. Stir gently until it foams and turns golden brown with a nutty aroma, about 5–7 minutes. Remove from heat immediately.
  3. In a large bowl, combine pumpkin puree, browned butter (warm but not hot), water, granulated sugar, cinnamon, nutmeg, cloves, and salt. Stir until smooth.
  4. Pour pumpkin mixture evenly into the prepared baking dish. Sprinkle dry yellow cake mix evenly on top without stirring.
  5. Bake for 45–50 minutes until edges are bubbly and golden. A toothpick inserted in the center should come out with moist crumbs.
  6. While baking, beat softened cream cheese and softened butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and milk. Beat until light and fluffy. Adjust consistency with more milk or powdered sugar if needed.
  7. Allow cake to cool completely (about 1 hour) before spreading cream cheese frosting evenly on top.
  8. Slice into squares and serve. Store leftovers in the refrigerator for up to 4 days.

Notes

Use a light-colored pan to brown butter to easily see color changes. Do not mix the dry cake mix into the pumpkin base; sprinkle on top for best texture. Cool cake completely before frosting to prevent melting. For gluten-free, use a gluten-free cake mix. For dairy-free frosting, substitute cream cheese and butter with plant-based alternatives.

Nutrition

Keywords: pumpkin dump cake, brown butter pumpkin cake, cream cheese frosting, easy pumpkin dessert, fall dessert, quick pumpkin cake

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