Description
A decadent pumpkin spice cake with a gooey texture, topped with creamy cream cheese frosting.
Ingredients
Scale
- For the cake:
- 1 box yellow cake mix
- 1 cup canned pumpkin
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tablespoon pumpkin pie spice
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- For the cream cheese frosting:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large bowl, combine the cake mix, canned pumpkin, melted butter, eggs, and pumpkin pie spice. Mix until well combined.
- Spread the batter evenly into the prepared pan.
- In another bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Drop spoonfuls of this mixture over the cake batter and swirl gently with a knife.
- Bake for 40-45 minutes, or until the edges are golden and the center is set but still gooey.
- While the cake cools, prepare the frosting: In a bowl, beat the softened cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, beating until smooth.
- Spread the frosting over the cooled cake. Slice and serve.
Notes
This cake is best served warm and can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 30g
- Fat: 18g
- Carbohydrates: 45g
- Protein: 4g