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
(Rated by the Knightline team)
Pumpkin Cream Cheese Dump Cake
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
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
- Preheat oven to 350 degrees and grease a 9 X 14 pan.
- Using a mixer, 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 Ziploc bag, and snip off the tip the make a mini piping bag. Then pipe in zigzags all over the pumpkin filling.
- 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).
- 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.
- Let cool and serve with whipped cream. (Store in fridge)
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