Ingredients

The following ingredients have 4 Servings
  • 8 oz. cream cheese
  • 3/4 C. powdered sugar
  • 2 tsp. milk
  • 1 can (29 oz. pumpkin puree)
  • 1 can (12 oz. evaporated milk)
  • 4 eggs
  • 1 1/4 C. sugar
  • 1 tsp. salt
  • 1 Tbsp. pumpkin pie spice
  • 1 yellow cake mix (dry)
  • 1/2 C. butter (melted (sometimes I use a little more))
  • 1 Tbsp. cinnamon sugar mixture (optional)
  • whipped cream

Instruction

  • 1. Preheat oven to 350 degrees and grease a 9 X 14 pan.
  • 2. Using a mixer (a KitchenAid or hand held) 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 ZipLock bag, and snip off the tip the make a mini piping bag. Then pipe over the pumpkin filling (see photo).
  • 5. 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).
  • 6. Pour melted butter over the dry cake mix.
  • 7. Sprinkle cinnamon sugar over the entire cake for extra flavor and crunch.
  • 8. Bake for 40-50 minutes or until the top is browned and an instead knife comes out clean.
  • 9. Let cool and serve with whipped cream! (Store in fridge)