Pumpkin Cream Cheese Dump Cake

• Vegetarian

• Produce

  • 1 can Pumpkin puree

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 2 cans (12 oz each evaporated milk

• Baking & Spices

  • 1 Cake mix, yellow dry
  • 1 tbsp Cinnamon sugar mixture
  • 3/4 cup Powdered sugar
  • 1 tbsp Pumpkin pie spice
  • 1 tsp Salt
  • 1 1/4 cup Sugar
  • 1 Whipped cream

• Dairy

  • 1/2 cup Butter
  • 8 oz Cream cheese
  • 2 tsp Milk

Found on yourcupofcake.com

Ingredients

• 8 oz. cream cheese
• 3/4 C. powdered sugar
• 2 tsp. milk
• 1 can (29 oz.) pumpkin puree
• 2 cans (12 oz. each) evaporated milk
• 4 eggs
• 1 1/4 C. sugar
• 1 tsp. salt
• 1 Tbsp. pumpkin pie spice
• 1 yellow cake mix (dry)
• 1/2 C. butter, melted
• 1 Tbsp. cinnamon sugar mixture, optional
• whipped cream

Directions

• 1. Preheat oven to 350 degrees and grease a 9 X 14 pan.
• 2. Using a mixer (a KitchenAid or hand held) combine cream cheese, powdered sugar and milk until smooth. Set aside.
• 3. In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Pour into prepared pan.
• 4. Put cream cheese filling into a small ZipLock bag, and snip off the tip the make a mini piping bag. Then pipe over the pumpkin filling (see photo).
• 5. Pour the dry cake mix over the cream cheese layer then poke holes using the end of a wooden spoon or a table knife through the cake mix until you hit the filling (not to the bottom of the pan).
• 6. Pour melted butter over the dry cake mix.
• 7. Sprinkle cinnamon sugar over the entire cake for extra flavor and crunch.
• 8. Bake for 40-50 minutes or until the top is browned and an instead knife comes out clean.
• 9. Let cool and serve with whipped cream! (Store in fridge)