Does a pumpkin cake need to be refrigerated?

Yes, especially if it includes cream cheese or other dairy-based ingredients. A classic pumpkin cake or Pumpkin Quake Cake with a cream cheese filling must be stored in the refrigerator to prevent spoilage. It will keep fresh for 4–5 days in an airtight container.

Do you need to refrigerate pumpkin dump cake?

Absolutely. While some dump cakes can stay at room temperature, a pumpkin dump cake especially one with dairy, eggs, or moisture-rich layers should be refrigerated after it cools. This helps maintain texture and flavor while keeping it safe to eat.

Why is my pumpkin cake dense?

There are a few common reasons. Overmixing the batter is a top cause it overdevelops the gluten and leads to a heavy, chewy texture. Using cold ingredients or expired leavening (like old baking powder or a stale cake mix) can also result in a dense pumpkin cake . Always use room-temperature ingredients and mix just until combined.

Can you freeze pumpkin cake with cream cheese frosting?

Yes! Whether it’s a traditional pumpkin cake or a gooey Pumpkin Quake Cake , you can freeze it. Allow it to cool completely, wrap individual slices tightly in plastic and foil, and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently if desired. The cream cheese layer holds up surprisingly well when frozen.

Pumpkin Quake Cake – The Best Gooey Fall Dessert Recipe

Description

Pumpkin Quake Cake is a gooey, cream cheese-filled fall dessert made with warm spices and pumpkin puree perfect for holidays, potlucks, or cozy nights in.

Ingredients

Scale

1 box yellow cake mix
1 (15 oz) can pumpkin puree
3 large eggs
½ cup vegetable oil or melted butter
1 tbsp pumpkin pie spice
1 tsp vanilla extract
1 (8 oz) block cream cheese, softened
1 cup powdered sugar

Optional: chopped pecans, caramel drizzle, or whipped cream

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, mix cake mix, pumpkin puree, eggs, oil, pumpkin pie spice, and vanilla until smooth.
Pour the batter evenly into the prepared baking dish.
In a separate bowl, beat softened cream cheese with powdered sugar until creamy.
Drop spoonfuls of the cream cheese mixture across the batter.
Bake for 40–45 minutes, or until the edges are set and the center slightly jiggles.
Cool for 30 minutes before serving for best texture.

Top with pecans, powdered sugar, or whipped cream if desired.

Notes

Let the cake cool before slicing so the cream cheese layer sets. Store leftovers in the fridge and reheat gently. Can be made a day ahead.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 340 kcal
Sugar: 27g
Sodium: 340mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 8g
Carbohydrates: 39g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg

Keywords: Pumpkin Quake Cake, gooey pumpkin cake, pumpkin cream cheese dessert, fall dessert recipe, pumpkin spice cake, quake cake recipe