PUMPKIN CREAM CHEESE DUMP CAKE (AND HOW I GOT DUMPED)

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Ingredients

  • 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

Instructions

  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.
  3. Set aside. 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).
For full instructions you can go to : https://www.yourcupofcake.com

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