Pumpkin Biscoff Cheesecake Dump Cake
A cozy fall dessert that combines creamy pumpkin and crunchy Biscoff crumbs for the ultimate comfort treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can (15 oz) Pumpkin Puree
- 8 oz Cream Cheese, softened
- 1 box (15.25 oz) Biscoff Cake Mix
- 1 cup Biscoff Crumbs
- 1/2 cup Butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the softened cream cheese until smooth.
- Add the pumpkin puree to the cream cheese mixture and fold gently.
- Prepare the Biscoff cake mix and melted butter in a separate bowl.
- Layer half of the cake mixture in a 9×13 inch baking dish.
- Dollop spoonfuls of the pumpkin cream cheese mixture on top.
- Sprinkle the remaining cake mix over the pumpkin layer.
- Add the Biscoff crumbs on top.
- Bake for about 30-35 minutes until golden brown.
- Cool for 10-15 minutes before serving.
Notes
Serve warm or at room temperature topped with whipped cream or vanilla ice cream. Substitute pumpkin puree with fresh, cooked pumpkin if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Pumpkin Cake, Cheesecake, Dessert, Biscoff, Fall Treat