[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Pumpkin Cream Cheese Dump Cake[/title][fusion_text]Week of October 5th-9th 2015
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8 oz. cream cheese
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3/4 C. powdered sugar
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2 tsp. milk
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1 can (29 oz.) pumpkin puree
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1 can (12 oz.) evaporated milk
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3 eggs
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1 1/4 C. sugar
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1 tsp. salt
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1 Tbsp. pumpkin pie spice
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1 yellow cake mix (dry)
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1/2 C. butter, melted
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1 Tbsp. cinnamon sugar mixture, optional
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whipped cream
Preheat 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. In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Pour into prepared pan. Put cream cheese filling into a small baggie, and snip off the tip the make a mini piping bag. Then pipe over the pumpkin filling, covering the entire mixture. 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. 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 instead knife comes out clean. Let cool and serve with whipped cream! (Store in fridge)
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