Pumpkin pie lovers will adore this easy cake — the pumpkin pie filling is baked into a spice cake crust, so you don’t have to worry about pie dough, and you can get straight to the best part — the rich pumpkin filling topped with whipped cream!
| Level: | Easy |
| Total: | 1 hr 55 min |
| Active: | 15 min |
| Yield: | 10 to 12 servings |
Ingredients
- Nonstick cooking spray, for the pan
- One 15.25-ounce box spice cake mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 sticks unsalted butter, melted and cooled
- One 8-ounce package cream cheese, at room temperature
- 3 large eggs
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- One 15-ounce can pumpkin puree
- 4 tablespoons unsalted butter, melted and cooled
- 3 1/2 cups confectioners’ sugar
- Sweetened whipped cream, for serving
Instructions
- For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray. Combine the cake mix, eggs and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
- For the filling: Beat the cream cheese in a clean mixer bowl with the paddle until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the eggs, pumpkin pie spice and vanilla and beat until smooth. Add the pumpkin and butter and beat until smooth. Add the confectioners’ sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
- Bake until the edges are puffed and golden brown and the center is just set, about 40 minutes. Let cool. Cut into squares and serve topped with whipped cream.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 549 |
| Total Fat | 28 g |
| Saturated Fat | 15 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 2 g |
| Sugar | 36 g |
| Protein | 6 g |
| Cholesterol | 140 mg |
| Sodium | 322 mg |
Reviews
I use yellow cake mix. It’s great!
Awesome. So easy and the taste is perfect.
This is a versatile recipe, I have started adding fresh berries tossed with 2 tbsp. Corn starch to the bottom layer before I put on the top layer. This turns out to be scrumptious! Today I used a spice cake mix and some chopped up apples. We’ll see how it turns out.
Followed recipe exactly, no issues. Easy to make and my family loved it!!
So excited to give this a try – did you all make it the same day you served it, or can I make it a day or two in advance?
My family loved this and I will be making it again for Xmas. Whipped cream is a must!! I also had to bake about 15 minutes longer than called for but that’s what toothpicks are for!!
Made it for Thanksgiving, it was well received and well liked, but next time, I think I might cut back on the sugar in the pumpkin filling, it was overly sweet.
This was actually delicious. it’s the combination of pumpkin pie and spice cake. Topped it off with whipped cream.
Yum!!!
My family loved this cake! It will be a staple Thanksgiving dessert from now on. It did need about 15 more minutes of cooking time and the cake did rise above the pumpkin in some areas. Still delish nonetheless.