One of my favourite weekday dinners is the clean-out-the-fridge salad.…
Pumpkin Cream Cheese Dump Cake
February 21, 2017
- Prep: 30 mins
- Cook: 45 mins
- Yields: 8
1Preheat oven to 350 degrees and grease a 9 X 14 pan. Using a mixer combine cream cheese, powdered sugar and milk until smooth. Set aside.
2In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Pour into prepared pan.
3Put cream cheese filling in a piping bag (or a ziplock bag and cut a hole) then pipe over the pumpkin filling.
4Pour 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).
5Pour melted butter over the dry cake mix.
6Bake for 40-50 minutes or until the top is browned and an instead knife comes out clean.
7Let cool and serve with whipped cream! (Store in fridge)