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Papaya Cream Dump Cake Recipe

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4 from 4 reviews

A tropical-inspired papaya cream dump cake featuring juicy papaya filling, a smooth and creamy layer, and a crisp, buttery crumb topping. This easy-to-make dessert offers a delightful balance of fruity sweetness, tangy creaminess, and a crunchy texture, perfect for a refreshing treat.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Tropical/Caribbean-American

Ingredients

For the Papaya Filling:

  • 3 cups ripe papaya, peeled, deseeded, and diced into small pieces
  • 1/3 cup granulated sugar (adjust based on the sweetness of your papayas)
  • 1 tablespoon cornstarch
  • 1 teaspoon fresh lime juice

For the Cream Layer:

  • 8 ounces cream cheese, softened
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 large egg

For the Crumb Topping:

  • 1 box yellow cake mix (approximately 15.25 ounces)
  • 1/2 cup unsalted butter, melted
  • 1/2 cup chopped pecans or walnuts (optional, for added crunch)

Instructions

  1. Prepare the Papaya Filling: In a medium saucepan over medium heat, combine the diced papaya, granulated sugar, and cornstarch. Stir frequently as the mixture cooks down into a thick, glossy consistency, about 5–7 minutes. Add the lime juice, stir well, and set aside to cool slightly.
  2. Make the Cream Layer: In a mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Add the sweetened condensed milk, vanilla extract, and egg, mixing until fully incorporated. The mixture should be silky and pourable.
  3. Assemble the Dump Cake: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. Spread the papaya filling evenly across the bottom of the dish. Pour the cream cheese mixture gently over the papaya, ensuring it covers the layer evenly. Sprinkle the dry cake mix evenly over the cream layer. Drizzle the melted butter evenly across the cake mix. For added crunch, sprinkle the chopped nuts on top if desired.
  4. Bake: Bake the cake for 40–50 minutes, or until the top is golden and crisp and the cream layer has set. Remove from the oven and let the cake cool for at least 15 minutes before slicing. The cake will firm up further as it cools.

Notes

  • Adjust sugar in the papaya filling based on the sweetness of your fruit.
  • You can substitute chopped nuts with coconut flakes for a different texture.
  • Ensure the cream cheese is softened properly for a smooth cream layer.
  • Allow the cake to cool sufficiently before slicing to prevent it from falling apart.
  • This cake is best enjoyed within 2-3 days when stored in the refrigerator.

Find it online: https://cheftinaskitchen.com/papaya-cream-dump-cake-recipe/