Step 1

Preheat oven to 350 degrees and grease a 9 X 14 pan.

Step 2

Using a mixer (a KitchenAid or hand held) combine cream cheese, powdered sugar and milk until smooth. Set aside.

Step 3

In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Pour into prepared pan.

Step 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).

Step 5

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).

Step 6

Pour melted butter over the dry cake mix.

Step 7

Sprinkle cinnamon sugar over the entire cake for extra flavor and crunch.

Step 8

Bake for 40-50 minutes or until the top is browned and an instead knife comes out clean.

Step 9

Let cool and serve with whipped cream! (Store in fridge)