Description
A moist pumpkin spice cake with a sweet cream cheese filling and topped with whipped cream and cinnamon.
Ingredients
Scale
For the Crust:
- 1 box (15.25 oz) spice cake mix
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup water
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tub (8 oz) whipped topping, thawed
- 1 tsp ground cinnamon for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large bowl, combine cake mix, pumpkin puree, eggs, oil, and water. Mix until smooth. Pour into prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Let cake cool for 15 minutes. Use the handle of a wooden spoon to poke holes all over the cake.
- In a medium bowl, whisk together pudding mix and milk until thickened. In another bowl, beat cream cheese and powdered sugar until smooth. Fold in pudding mixture. Spread over warm cake, pressing into holes.
- Refrigerate for at least 2 hours. Spread whipped topping over cooled cake and sprinkle with cinnamon before serving.
Notes
You can customize the seasonings to taste.