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Pumpkin Cream Cheese Dump Cake Recipe

4.8 stars - based on 6 votes
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This recipe for Pumpkin Cream Cheese Dump Cake is from The Vallett Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz cream cheese
3/4 cup powdered sugar
2 tsp milk
1 can (29 oz) pumpkin Puree
1 can (12 oz) evaporated milk
3 eggs
1-1/4 cups sugar
1 tsp salt
1 tbls pumpkin pie spice
1 yellow cake mix (dry)
1/2 cup butter, melted
1 tbls cinnamon sugar mixture—optional
Whipped cream
Directions:
Directions:
1: Preheat oven to 350 Degrees and grease a 9 x 13 pan.

2: Using a hand mixer 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 zip lock bag and snip off the top to make a mini piping bag. Then pipe over the pumpkin filling.

5: Pour dry cake mix over the cream cheese layer then poke holes using the end of a wooden spoon through the cake mix until you hit the filling, not the bottom of the pan.

6: Pour melted butter over the dry cake mix and sprinkle cinnamon sugar over the entire cake for extra flavor and crunch.

7: Bake 40 to 50 minutes or until the top is browned and an inserted knife comes out clean. Let cool and serve with whipped cream. Store in fridge.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
Prep Time: 15 min
Personal Notes:
Personal Notes:
Thought this was a great find. A spin off of the dump cake I made with cherry pie filling and crushed pineapple back in the 70’s

 

 

 

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