Pumpkin Cream Cheese Dump Cake (And How I Got Dumped)

Born and raised in New Orleans, Louisiana (known for some of the best food in the world) I have a mixture of personal recipes as well as some favorites I've found along the way.

Delicious pumpkin pie filling covered in a layer of sweet cream cheese and topped with a crunchy cake mix topping. This Pumpkin Cream Cheese Dump Cake really is my new favorite thing. It’s all the glamour and deliciousness of pie with none of the fuss! Plus, the cream cheese layer makes it even more decadent. “Dump” cake is traditionally made by dumping canned fruit into the dish, and then cake mix on top and then butter. This cake has just a little bit of mixing but the concept is similar and the results are totally worth it This is a great dessert to start off the pumpkin season

8 oz. cream cheese

¾ C. powdered sugar

2 tsp. milk

1 can 29 oz. pumpkin puree

1 can 12 oz. evaporated milk

4 eggs

1 ¼ C. sugar

1 tsp. salt

1 Tbsp. pumpkin pie spice

1 yellow cake mix dry

½ C. butter melted (sometimes I use a little more)

1 Tbsp. cinnamon sugar mixture optional

whipped cream

Directions at yourcupofcake.com

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