Pumpkin Cream Cheese Dump Cake

1. 1

   Preheat oven to 350 degrees and grease a 9 X 14 pan.

2. 2

   2. Using a mixer (a KitchenAid or hand held) combine cream cheese, powdered sugar and milk until smooth. Set aside.

3. 3

   3. In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Pour into prepared pan.

4. 4

   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. 5

   5. Pour the dry cake mix over the cream cheese layer then poke a lot of 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. 6

   6. Pour melted butter over the dry cake mix.

7. 7

   7. Sprinkle cinnamon sugar over the entire cake for extra flavor and crunch.

8. 8

   8. Bake for 40-50 minutes or until the top is browned and an instead knife comes out clean.

9. 9

   9. Let cool and serve with whipped cream! (Store in fridge)

* Per serving · 4 servings · Values may vary.