Description

Decadent layers of moist pumpkin cake and creamy spiced filling make this irresistible fall dessert a must-have. A buttery crust paired with gooey pumpkin cream creates a rich, comforting treat perfect for holidays or cozy nights in.

Ingredients

1 box yellow cake mix (15.25 oz)

1/2 cup unsalted butter, melted

1 large egg

1 can pumpkin purée (15 oz)

1 package cream cheese (8 oz), softened

3 large eggs

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

1 box powdered sugar (16 oz)

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

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Instructions

Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, combine the cake mix, 1/2 cup melted butter, and 1 egg until a soft dough forms.
Press the dough evenly into the bottom of the prepared pan to form the crust.
In another bowl, beat the softened cream cheese until smooth, then blend in the pumpkin purée.
Add the remaining 2 eggs, 1/4 cup melted butter, and vanilla extract. Mix until smooth.
Gradually stir in the powdered sugar, followed by cinnamon, nutmeg, ginger, and salt.
Pour the filling over the crust and spread evenly.
Bake for 45–50 minutes until the edges are set but the center still has a slight jiggle.
Let the cake cool completely in the pan.
Chill for at least 2 hours before slicing and serving.

Notes

For a gluten-free version, use gluten-free yellow cake mix.

Add chopped pecans or walnuts on top before baking for crunch.

Substitute maple extract for vanilla for added fall flavor.

Serve with whipped cream or vanilla ice cream for extra indulgence.

Store covered in the fridge for up to 5 days.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 385
Sugar: 42g
Sodium: 280mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 1g
Protein: 4g
Cholesterol: 75mg