Description
A buttery pumpkin cake layered with spiced cream cheese filling and topped with swirls of cinnamon frosting — a gooey, melt-in-your-mouth dessert that tastes like autumn comfort!
Ingredients
Scale
- 1 box (15.25 oz) spice cake mix (or yellow cake mix + 2 tsp pumpkin spice)
- 1 large egg
- ½ cup (115g) unsalted butter, melted
- 1 (8 oz / 225g) package cream cheese, softened
- 1 (15 oz / 425g) can pure pumpkin puree
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 2 large eggs
- 4 oz (115g) cream cheese, softened (for frosting)
- 2 tbsp unsalted butter, softened (for frosting)
- 1 cup powdered sugar (for frosting)
- ¼ tsp cinnamon (for frosting)
- 1 tsp milk (to thin frosting if needed)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
- Combine cake mix, melted butter, and 1 egg until crumbly dough forms. Press evenly into the bottom of the pan to create a crust.
- Beat cream cheese until smooth. Add pumpkin, eggs, vanilla, and cinnamon; mix until creamy. Slowly add powdered sugar and beat until smooth and thick. Pour over the crust and spread evenly.
- Bake for 40–45 minutes, until edges are set but the center remains slightly gooey. (Do not overbake — the gooey center is key!)
- Cool completely before frosting. Whip cream cheese, butter, powdered sugar, and cinnamon until fluffy. Pipe or spread over the top in swirls for a stunning finish.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Do not overbake to maintain the gooey texture.
- Frosting can be adjusted with milk for desired consistency.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 30g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg