Pumpkin Cream Cheese Dump Cake

• 8 oz. Cream Cheese
• 3/4 Cup Powdered Sugar
• 2 tsp. Milk
• 1 (29 oz.) Can Pumpkin Puree
• 1 (12 oz.) Can Evaporated Milk
• 3 Eggs
• 1 1/4 Cup. Sugar
• 1 tsp. Salt
• 1 Tbsp. Pumpkin Pie Spice
• 1 Yellow Cake Mix
• 1/2 Cup Butter, Melted
• 1 Tbsp. Cinnamon Sugar Mixture

1. Preheat oven to 350 degrees and grease 9x13 pan
2. Combine cream cheese, powdered sugar and milk until smooth.
3. In large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, salt and pumpkin pie spice.
4. Pour into prepared pan.
5. Pipe cream cheese filling over the top.
6. Pour dry cake mix over cream cheese layer and poke holes using the end of a wooden spoon until you hit filling.
7. (Do not hit the bottom of pan.)
8. Pour melted butter over dry mix and sprinkle with cinnamon sugar.
9. Bake for 40-50 minutes or until top is browned.
10. Let cool and serve with whipped cream (Store in refrigerator)

cream cheese, powdered sugar, milk, pumpkin puree, milk, eggs, sugar, salt, pie spice, mix, butter, cinnamon sugar

Taken from cookpad.com/us/recipes/495772-pumpkin-cream-cheese-dump-cake (may not work)