Recipe Review: Chapter One

By Bailee Ku, Vicky Yan and Mac Humphrey, staff writers

 

Here at Knightline, we’re hoping to introduce a new monthly series: Recipe Review. Basically, each month, one of our writers will find a recipe, try to make it and bring it in for review. This month’s recipe is Pumpkin Cream Cheese Dump Cake, developed by yourcupofcake. Mac Humphrey was the brave volunteer to test-bake this cake. The recipe received a solid 4.5 stars out of 5.

“It was a cool twist on pumpkin pie and cheesecake. I liked it a lot and I think it is definitely one of my new favorite desserts!”- Abby Brooks

“It was fantastic! I recommend making it for Thanksgiving.”- Levi Weise

“Perfect, Perfect, Perfect, Perfect!” – Vicky Yan

★★★★

cake  cake2   cake3

(Rated by the Knightline team)

Pumpkin Cream Cheese Dump Cake

Ingredients

8 oz. cream cheese

3/4 C. powdered sugar

2 tsp. milk

1 can (29 oz.) pumpkin puree

2 cans (12 oz. each) 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

1 Tbsp. cinnamon sugar mixture

whipped cream

 

Directions

  1. Preheat oven to 350 degrees and grease a 9 X 14 pan.
  2. Using a mixer, 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 Ziploc bag, and snip off the tip the make a mini piping bag. Then pipe in zigzags all over the pumpkin filling.
  5. Pour the dry cake mix over the cream cheese layer then poke lots 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).
  6. Pour melted butter over the dry cake mix.
  7. Sprinkle cinnamon sugar over the entire cake for extra flavor and crunch.
  8. Bake for 40-50 minutes or until the top is browned and an inserted knife comes out clean.
  9. Let cool and serve with whipped cream. (Store in fridge)

Copyright © YourCupofCake

 

 

 

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