Pumpkin Cream Cheese Cake
  • 1 can (29 oz.) pumpkin puree
  • 1 can (12 oz.) evaporated milk
  • 3 eggs
  • 1¼ cup sugar
  • 1 teaspoon salt
  • 1 Tablespoon pumpkin pie spice
  • 1 (8 oz.) cream cheese, softened
  • ¾ cup powdered sugar
  • 2 teaspoons milk
  • 1 yellow cake mix (dry)
  • ½ cup butter, melted
  • 1 Tablespoon cinnamon and sugar mixture
  • whip cream
  1. In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Pour into a greased 9x13 pan.
  2. In a medium mixing bowl, whip together the cream cheese, powdered sugar, and milk until smooth. Place the cream cheese filling into a Ziploc bag and barely cut off a small corner to make a frosting piping bag. Squeeze the cream cheese filling over the top of the pumpkin pie filling.
  3. Pour the dry cake mix over the cream cheese layer, and then poke holes (not to the bottom of the pan) using a table knife or the end of a wooden spoon.
  4. Pour the melted butter over the dry cake mix, and sprinkle the tablespoon of cinnamon sugar mixture on top.
  5. Bake at 350 degrees for 40-50 minutes until a knife comes out clean.
  6. Cool and serve with whip cream.
Recipe by Saving Cent by Cent at https://savingcentbycent.com/2014/11/21/pumpkin-cake-recipes-cream-cheese-cake/