Pumpkin Cream Cheese Dump Cake (and how I got dumped)
Delicious pumpkin pie filling covered in a layer of sweet cream cheese and topped with a crunchy cake mix topping. This Pumpkin Cream Cheese Dump Cake really is my new favorite thing. It’s all the glamour and deliciousness of pie with none of the fuss! Plus, the cream cheese layer makes it even more decadent. “Dump” cake is traditionally made by dumping canned fruit into the dish, and then cake mix on top and then butter. This cake has just a little bit of mixing but the concept is similar and the results are totally worth it 🙂 This is a great dessert to start off the pumpkin season!
The Story:
It’s remarkable how fast life can change.
My biggest concern an hour before was what throw pillows would match my new room. And then one of the most important people in my life walked out.
He fed me the traditional lines “You’re going to make a great wife someday” and “You’re incredible and amazing,” but that didn’t soften the blow. He told his mother I was coming home with him for Christmas the day before. He was the one posting photos of us together on facebook and instagram. He was the one who said he thought about how to propose. But he sat there now and said he didn’t really like me.
Later that night I logged onto facebook to try to forget what happened. I started scrolling through the feed and stopped when I saw a friend’s a post. This friend lost her father a week earlier. Losing a boyfriend didn’t seem all that rough anymore. Sure, all the plans we made are gone, the texts from friends asking about my cute boyfriend crack my heart a little more, but he’s just a boy. Just a boy who didn’t want to be with me. That’s all.
So why the post? Because the first thing I said when I woke up the next day was “Dump Cake.” I laughed laying there in bed at my cheesy baking humor and I didn’t feel so bad any more.
Ingredients
Directions
1. Preheat oven to 350 degrees and grease a 9 X 14 pan.
2. Using a mixer (a KitchenAid or hand held) combine cream cheese, powdered sugar and milk until smooth. Set aside.
3. In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Pour into prepared pan.
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).
5.....................................
For Complete Recipes Please See : www.yourcupofcake.com
The Story:
It’s remarkable how fast life can change.
My biggest concern an hour before was what throw pillows would match my new room. And then one of the most important people in my life walked out.
He fed me the traditional lines “You’re going to make a great wife someday” and “You’re incredible and amazing,” but that didn’t soften the blow. He told his mother I was coming home with him for Christmas the day before. He was the one posting photos of us together on facebook and instagram. He was the one who said he thought about how to propose. But he sat there now and said he didn’t really like me.
Later that night I logged onto facebook to try to forget what happened. I started scrolling through the feed and stopped when I saw a friend’s a post. This friend lost her father a week earlier. Losing a boyfriend didn’t seem all that rough anymore. Sure, all the plans we made are gone, the texts from friends asking about my cute boyfriend crack my heart a little more, but he’s just a boy. Just a boy who didn’t want to be with me. That’s all.
So why the post? Because the first thing I said when I woke up the next day was “Dump Cake.” I laughed laying there in bed at my cheesy baking humor and I didn’t feel so bad any more.
Ingredients
- 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
Directions
1. Preheat oven to 350 degrees and grease a 9 X 14 pan.
2. Using a mixer (a KitchenAid or hand held) combine cream cheese, powdered sugar and milk until smooth. Set aside.
3. In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Pour into prepared pan.
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).
5.....................................
For Complete Recipes Please See : www.yourcupofcake.com
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