Description
A warm, dessert that captures the essence of fall with a creamy, custardy center that melts in your mouth. Perfect for gatherings, holiday feasts, or a cozy night in.
Ingredients
Scale
- 1 box yellow cake mix
- 4 large eggs (1 egg and 3 eggs separate)
- 8 ounces unsalted butter (2 sticks, divided and melted)
- 1 1/2 cups pumpkin puree
- 8 ounces cream cheese (super soft)
- 1 tablespoon vanilla extract
- 1 cup dark brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Instructions
- Preheat your oven to 350ยฐF (175ยฐC).
- Prepare your springform or round cake pan by lining it with parchment paper and spraying it with cooking spray.
- In the bowl of an electric mixer, blend the boxed cake mix, 1 stick of melted butter (1/2 cup), and 1 egg until well combined.
- Pour this mixture into your prepared cake pan, spreading it into an even, thin layer across the bottom.
- In a separate bowl, mix the pumpkin puree, super soft cream cheese, 3 eggs, dark brown sugar, the remaining stick of melted butter, vanilla extract, cinnamon, ginger, and nutmeg.
- Beat everything on low speed until fully blended, making sure to scrape down the sides and bottom of the bowl for a smooth mixture.
- Pour the pumpkin filling over the cake batter in the pan.
- Bake for 40 to 50 minutes, or until the top is golden brown. The center should remain gooey.
- Allow the cake to rest for at least 10 minutes before slicing into it.
Notes
Serve warm with whipped cream or vanilla ice cream. For extra flavor, drizzle with caramel sauce or sprinkle with cinnamon.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg