Description
A rich, fall-inspired dessert with a buttery cake base and creamy pumpkin spice filling. Perfect for holidays or cozy autumn nights.
Ingredients
Scale
- 1 box yellow cake mix (15.25 oz / 432 g)
- 1 large egg
- 1/2 cup (115 g) unsalted butter, melted
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 g) pumpkin purée
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3 1/2 cups (400 g) powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a bowl, mix cake mix, melted butter, and 1 egg until dough forms. Press evenly into the pan to make the base.
- In another bowl, beat cream cheese until smooth. Add pumpkin purée, 3 eggs, vanilla, spices, and mix well.
- Gradually add powdered sugar and blend until creamy.
- Pour filling over the cake base, spreading evenly.
- Bake for 40–45 minutes, until edges are set but center is slightly jiggly.
- Cool for at least 30 minutes before slicing. Serve with whipped cream or powdered sugar dusting.
Notes
Store leftovers in the fridge for up to 5 days. For longer storage, freeze individual slices wrapped tightly. Best served slightly warm with a scoop of vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American