Description
A gooey, spiced pumpkin cake swirled with rich cream cheese filling. Perfectly cozy, rustic, and ideal for fall gatherings.
Ingredients
- 1 box spice cake mix
- 2 large eggs
- 1 cup pumpkin puree
- 1 cup milk
- 1 teaspoon cinnamon
- 1 cup salted butter, divided (½ cup melted, ½ cup softened)
- 8 oz cream cheese, softened
- 2 cups powdered sugar
Instructions
- reheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a bowl, mix cake mix, pumpkin puree, eggs, milk, melted butter, and cinnamon until smooth. Spread into the pan.
- In another bowl, beat softened butter and cream cheese until creamy. Add powdered sugar and mix until fluffy.
- Drop spoonfuls of cream cheese mixture over the pumpkin batter. Swirl gently with a knife for a marbled look.
- Bake for 40–45 minutes, until the cake is set and a toothpick in the cake portion comes out clean.
- Cool for 20 minutes before slicing and serving.
Notes
Store leftovers covered in the refrigerator for up to 5 days. Best served slightly warm with whipped cream or ice cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American