Ingredients
For the Cake Base:
- 1 box yellow cake mix (15.25 oz / 432 g)
- 1 large egg
- ½ cup (115 g) unsalted butter, melted
For the Pumpkin Filling:
- 1 (15 oz / 425 g) can pumpkin purée (not pumpkin pie filling)
- 1 (8 oz / 225 g) package cream cheese, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves (optional, for extra warmth)
- 4 cups (480 g) powdered sugar
Instructions
- Preheat Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. - Make the Cake Base
In a bowl, combine the yellow cake mix, 1 egg, and melted butter. Mix until well blended.
Press the mixture evenly into the bottom of the prepared baking dish. - Prepare the Pumpkin Filling
In a large bowl, beat together the cream cheese and pumpkin until smooth.
Add the eggs, vanilla, pumpkin spice, cinnamon, nutmeg, and cloves. Mix until fully combined.
Gradually add the powdered sugar and beat until creamy. - Assemble
Pour the pumpkin filling over the cake base and spread evenly. - Bake
Bake for 45–50 minutes, until the center is set but still slightly gooey.
(Don’t overbake — it should be soft and custardy in the middle!) - Cool & Serve
Allow to cool completely before cutting into squares. Dust with extra powdered sugar or top with whipped cream if desired.
Serving Tips
- Serve chilled or at room temperature.
- Add a dollop of whipped cream and a sprinkle of cinnamon for extra coziness.
- Pairs perfectly with coffee or hot apple cider.
