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1. Preheat oven to 350 degrees and grease a 9 X 14 pan.
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2. Using a mixer (a KitchenAid or hand held) combine cream cheese, powdered sugar and milk until smooth. Set aside.
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3. In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Pour into prepared pan.
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4. 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).
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5. 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).
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6. Pour melted butter over the dry cake mix.
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7. Sprinkle cinnamon sugar over the entire cake for extra flavor and crunch.
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8. Bake for 40-50 minutes or until the top is browned and an instead knife comes out clean.
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9. Let cool and serve with whipped cream! (Store in fridge)