Pumpkin Cream Cheese Dump Cake

Ingredients

1 8 oz. pkg. cream cheese
3/4 c confectioners' sugar
2 tsp milk
1 28 oz. can pure pumpkin puree
1 12 oz. can evaporated milk
1 1/4 c granulated sugar
3 eggs
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1 box yellow cake mix
1 stick of butter, melted
Cinnamon sugar (optional)
Whipped cream (optional)

Preheat oven to 350 degrees and grease a 9 x 13 pan.

Using a mixer, combine cream cheese, powdered sugar and milk until smooth (about 3 minutes). Set aside.

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

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.

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).

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 an inserted knife comes out clean.

Let cool and place in refrigerator for 2-3 hours to chill. Serve with whipped cream! 

Recipe adapted by Your Cup of Cake