Pumpkin Biscoff Cheesecake Dump Cake
A cozy dessert that combines the rich flavors of pumpkin and Biscoff cookies in a simple, no-fuss dump cake.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Pumpkin Puree
- 8 oz Cream Cheese, softened
- 1 box Biscoff Cake Mix
- 1 cup Biscoff Crumbs
- ½ cup Butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13-inch baking dish and lightly grease it.
- Mix the cream cheese with the pumpkin puree until smooth.
- Spread the cream cheese and pumpkin mixture into the prepared baking dish.
- Add the Biscoff cake mix evenly over the pumpkin layer.
- Melt your butter and drizzle it over the cake mix.
- Sprinkle the Biscoff crumbs on top.
- Bake for 35-40 minutes, until golden and a toothpick comes out clean.
- Cool the cake before serving.
- Slice and enjoy with whipped cream or ice cream.
Notes
Serve warm, optionally topped with caramel sauce and Biscoff crumbs for extra sweetness.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin dessert, cheesecake, dump cake, fall recipes, Biscoff