• Preheat Oven to 350 degrees.
• Dump 1 can of pumpkin pie mix into a 9 x13 casserole dish. Spread evenly on the bottom of the baking dish.
• Dollop on a full can of whipped cream cheese frosting all over the pumpkin pie mix and swirl together using a spatula. 
• Sprinkle additional pumpkin pie spice all over the mixture (to taste).
• Spread uncooked cake mix on top of mixture, covering all the corners. 
• Thinly slice butter and cover the entire top of the cake mix, taking care to get around the corners and edges with butter. It's hard to get the slices just right so if you need to add a bit of extra butter for coverage, that is fine.

Baking Pumpkin Pie Dump Cake

• Now that you have prepped the pumpkin pie dump cake, its time to bake!
• Baking pumpkin can be a bit tricky, so I wanted to do a separate section on this - pumpkin doesn't set quickly. It's a long slow cook, so bake this pumpkin pie dump cake at 350 degrees for approximately an hour and a half. 
• What I recommend is setting your oven on 55 minutes and then checking every 10-15 minutes till your pumpkin is no longer liquid and is fully set. You can simply (carefully and with an oven mitt on) nudge the pan back and forth and see if it still needs more time. If the mixture sloshes, it needs more time. If its set and solid, you can remove.
• EDITORS BAKING NOTE: I have a gas oven, and it took a full hour and a half, but I have had some readers report that 55 minutes was all they needed, so please monitor the cream cheese pumpkin dump cake.
• This pumpkin pie dump cake is best served with a big scoopable spoon, which makes it perfect for Thanksgiving or Christmas crowds. Add a scoop of vanilla ice cream or whipped cream for a real treat!