Description
A luscious dessert that combines the warmth of pumpkin with a gooey cream cheese filling, perfect for fall gatherings.
Ingredients
Scale
- 1 (18 1/4 oz) package yellow cake mix
- 1 egg
- 8 tablespoons butter, melted
- 1 (8 oz) package cream cheese, softened
- 1 (15 oz) can pumpkin puree
- 3 eggs
- 1 teaspoon vanilla extract
- 8 tablespoons butter, melted
- 1 (16 oz) box powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
Instructions
- Preheat your oven to 350°F.
- In a bowl, combine the cake mix, egg, and melted butter. Mix until combined.
- Press the mixture into a greased 13×9-inch pan to form the crust.
- In another bowl, beat together the softened cream cheese and pumpkin until smooth.
- Add the eggs, vanilla, and melted butter. Beat well.
- Mix in the powdered sugar, cinnamon, and nutmeg until smooth.
- Pour the pumpkin mixture over the cake base and spread evenly.
- Bake for 40–50 minutes until the center is slightly gooey.
- Cool before slicing.
- Serve with whipped cream or a scoop of cinnamon ice cream.
Notes
This cake can be made ahead of time and stored in the refrigerator. For serving, top with whipped cream or ice cream for an extra treat.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg