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Pumpkin Cream Cheese Dump Cake Recipe

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This recipe for Pumpkin Cream Cheese Dump Cake is from Family Favorites, 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
¾ cup powdered sugar
2 tsp milk

1-29 oz can pumpkin puree
1-12 oz can evaporated milk
3 eggs
1¼ cups sugar
1 tsp salt
1 tbsp pumpkin pie spice

1 yellow cake mix, dry
½ cup butter, melted
1 tbsp cinnamon-sugar mixture, optional

Whipped cream
Directions:
Directions:
Preheat oven to 350º.
Combine cream cheese, powdered sugar and milk until smooth. Set '.
Combine pumpkin, evaporated milk, eggs, sugar, salt and spice. Pour into a prepared pan.
Put cream cheese filling into a small ziplock bag and snip off the tip to make a mini-piping bag. Pipe over the pumpkin mixture.
Pour the dry cake mix over the top; poke holes with a wooden spoon or table knife through the cake mix until you hit the filling (not to the bottom of the pan).
Pour melted butter over the dry cake mix.
Sprinkle cinnamon sugar over the entire cake for extra flavor and crunch.
Bake for 40-50 minutes or until the top is browned and center is cooked through.
Let cool. Serve with whipped cream.

 

 

 

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