Pumpkin Blueberry Cheesecake Dump Cake
A delightful dump cake combining velvety pumpkin puree, sweet blueberry preserves, and creamy cheesecake, topped with a golden cake mix crumble.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can Pumpkin Puree
- 1 cup Blueberry Preserves
- 1 box Vanilla Cake Mix
- 8 oz Cream Cheese, softened
- 1/2 cup Butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13-inch baking dish with non-stick cooking spray or parchment paper.
- Spread the pumpkin puree evenly across the bottom of the prepared dish.
- Add the blueberry preserves over the pumpkin layer.
- Mix the softened cream cheese until smooth, optionally adding vanilla extract.
- Spoon the cream cheese mixture over the blueberry preserves.
- Top with the vanilla cake mix, spreading it evenly.
- Drizzle the melted butter over the dry cake mix.
- Bake for about 45-50 minutes, until golden brown and bubbly.
- Cool for at least 15 minutes before serving.
Notes
Consider adding whipped cream or vanilla ice cream for extra indulgence. A sprinkle of cinnamon or nutmeg on top enhances the flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
Keywords: pumpkin cheesecake dump cake, blueberry dessert, fall dessert, easy pumpkin recipes