Pumpkin Cream Cheese Dump Cake

This is indeed the season of the pumpkin in every sort of recipe and decor you can imagine. One of the things I enjoy this season is attending meetings of the various organizations I belong to - feeling the friendship and holiday spirit of the community and seeing what new pumpkin refreshment will be served.
Last week's meeting of Entre Nous was a good example of all that. After a panel of local health care providers explained their agency's services and cleared much confusion about recent changes in the community, a short business meeting followed. This left time for visiting and enjoying the Pumpkin Cream Cheese Dump Cake the hostesses had prepared. This is delicious with coffee or tea and will be a popular recipe for future meetings I'm sure.

Pumpkin Cream Cheese Dump Cake

ingredients:
8 oz. cream cheese
¾ cup powdered sugar
2 tsp. milk
1 can (29 oz.) pumpkin puree
1 can (12 oz.) evaporated milk
3 eggs
1 ¼ cup sugar
1 tsp. salt
1 Tbsp. pumpkin pie spice
1 yellow cake mix (dry)
½ cup butter, melted
1 Tbsp. cinnamon sugar mixture, optional
whipped cream
Directions:
Preheat oven to 350 degrees and grease a 9 x 14-inch pan.
Using a mixer, combine cream cheese powdered sugar and milk until smooth. Set aside.
In a large bowl, combine pumpkin puree, evaporated mik, eggs, sugar, salt and pumpkin pie spice. Pour into prepared pan.
Put cream cheese filling into a small sealable plastic bag , and snip off the corner to make a mini piping bag. The 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). 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 the refrigerator.