Make sure you are using canned pumpkin and not canned pumpkin pie filling. After you sprinkle on the cake mix you have to poke the cake with the back of a wooden spoon, you need to do this a lot! I probably poked about 50 holes! It helps to bring some of the moisture from the cake and push down some of the dry cake mix. So don’t just poke your cake 6 times and call it good. Some recipes also call for pouring 3/4 of a cup of melted butter on top, so that also will help keep the top from having a few dry spots. But if all that fails, when your cake comes out of the oven, pour just a little melted butter over the dry spots. If you do it when it’s hot it will melt into the cake and still keep cooking so it will be great!
- Category: Desserts
Ingredients
- 8 oz cream cheese
- 2 tsp. milk
- ¾ C. powdered sugar
- 1 can (29 oz.) pumpkin puree
- 3 eggs
- 1 can (12 oz.) evaporated milk
- 1 ¼ C. sugar
- 1 tbsp. pumpkin pie spice
- 1 tsp. salt
- 1 yellow cake mix (dry)
- ½ C. butter, melted
- 1 tbsp. cinnamon sugar mixture, optional
- whipped cream
Instructions
- 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.
- 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). Poke approximately 50 holes.
- 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 inserted knife comes out clean.