Description
A deliciously gooey cake that combines the flavors of pumpkin and warm spices, perfect for fall.
Ingredients
Scale
- 1 box yellow cake mix (15.25 oz)
- 1 large egg
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 15 oz pumpkin puree
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 16 oz powdered sugar
- Optional: Whipped cream
- Optional: Powdered sugar, for dusting
- Optional: Caramel sauce
- Optional: Toasted pecans
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking pan.
- In a medium bowl, mix yellow cake mix, melted butter, and one egg until a thick dough forms. Press the dough evenly into the bottom of the prepared pan.
- In a large bowl, beat softened cream cheese until smooth. Add pumpkin puree, eggs, melted butter, and vanilla extract, then mix until fully combined.
- Blend in cinnamon, nutmeg, ginger, and cloves. Gradually mix in powdered sugar until the filling is smooth and slightly fluffy.
- Spread the pumpkin filling evenly over the cake base.
- Bake for 45–50 minutes, or until the edges are set but the center remains slightly gooey.
- Remove from the oven and allow to cool completely in the pan.
- Dust with powdered sugar, cut into squares, and top with whipped cream, caramel drizzle, or toasted pecans as desired.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Let the cake cool completely for the best texture.
- This cake can be served warm or chilled.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 75mg