Pumpkin Cream Cheese Dump Cake: Baked

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, and salt until the mixture is completely smooth and the sugar has dissolved.
3. Pour the pumpkin mixture into the prepared pan, spreading it evenly to the edges.
4. In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract using a hand mixer until the texture is airy and smooth.
5. Drop dollops of the cream cheese mixture over the top of the pumpkin base. Use a rubber spatula or knife to gently swirl the cheese into the pumpkin, creating a marbled effect.
6. Sprinkle the dry spice cake mix evenly over the entire surface, ensuring no large gaps of pumpkin are showing.
7. Drizzle the melted butter slowly across the top of the cake mix, tilting the pan to ensure the butter reaches the corners.
8. Bake for 50–60 minutes until the edges are bubbling and the top has turned a deep, mahogany-colored gold.