Pumpkin Cream Cheese Dump Cake

1 (29 oz) can pumpkin

1 (12oz) canned milk

3 eggs

1 1/4 c sugar

1 t salt

1 T pumpkin pie spice 

Mix well & place in a greased 9x13 cake pan. 

Mix next  3 ingredients & place in ziplock bag. Zip shut & snip corner so you can drizzle mixture over pumpkin mixture in cake pan:  

8 oz cream cheese

3/4 c powdered sugar

2 t milk

After drizzling over pumpkin mixture, top with:

1 dry white cake mix

Using the handle end of a wooden spoon poke holes through & down 1/2 way into pumpkin mixture. Pour over top & into holes:

1 cube melted butter. 

Then sprinkle cinnamon & sugar over top. 

Bake at 350 degrees 45-50 min. 

Serve with whipped cream.