PUMPKIN CREAM CHEESE DUMP CAKE
Friday, August 30, 2019
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- 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
GRANDMA’S BROWNIES #brownies |
- Preheat oven to 350 degrees and grease a 9 X 14 pan.
- Using a mixer (a KitchenAid or hand held) 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 ZipLock bag, and snip off the tip the make a mini piping bag. Then pipe over the pumpkin filling (see photo).
- 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).
- 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)
For more detail yourcupofcake
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