Cream Cheese Pumpkin Spice Cake Recipe

If you love Pumpkin and don't want to spend a lot of time making a delicious dessert, you are going to LOVE our Cream Cheese Pumpkin Spice Cake Recipe. As shown it's served as a cake, on a plate. BUT after I cut the entire pan and packaged it up, I realized these are really good as bars, finger foods! 

Also, you can easily top with caramel and nuts while in the pan and then cut and serve in the pan - potluck style.

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Cream Cheese Pumpkin Spice Cake Recipe

Because what is fall without a little pumpkin? It’s nothing, guys. NADA. We don’t really have fall in Miami.

It’s summer 362 days a year – we do get a few days here and there where we can wear boots and scarves, but mostly it’s so hot that you break into a sweat checking the mail.

When the rest of the country is posting pictures of the changing of the leaves in their hometowns, we are on the beach. Sweating. So we need things like Pumpkin Spice in all forms to make us feel like we have a fall too.

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Related Thanksgiving Recipes

It’s The Season For All Things Pumpkin Spice Right? It’s everyone’s guilty pleasure this time of year, like our Pumpkin Pie Yogurt Recipe. We have our fancy coffee drinks, baked goods, even room sprays.

Check out these really fun Pumpkin flavored recipes on The Rebel Chick. I am always adding new pumpkin recipes, like our Old Fashioned Pumpkin Spice Cookies Recipe!

How to Make This Cream Cheese Pumpkin Spice Cake Recipe

Cream Cheese Pumpkin Spice Cake Recipe Ingredients:

• 1 box spice cake mix
• 3 eggs
• 1 stick butter, softened
• 1 cup pumpkin puree
• 8 ounces cream cheese, softened
• 3 cups powdered sugar
• ½ teaspoon pumpkin pie spice
• For topping
• Chopped Walnuts
• Caramel Ice Cream Topping

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Cream Cheese Pumpkin Spice Cake Recipe Directions

Preheat oven to 325 and grease a 9x13 pan with cooking spray.

Mix cake mix, butter and 1 egg in a bowl by hand. The dough will take a bit to come together but it will. Evenly press into prepared pan with your fingers. Set aside.

In the same bowl, beat cream cheese for about 1 minute. Add 2 eggs and beat well. Add pumpkin puree and pumpkin pie spice and beat well. Add powdered sugar, 1 cup at a time and beat after each addition.

Pour into prepared pan, over cake and spread evenly.

Bake 40-45 minutes. Cool completely. Top with walnuts and caramel before serving.

Can I make this recipe ahead of time?

I also put them in the fridge and tried one the next day and I think they were even better than the day of! So this would certainly be a make ahead, and then top with nuts and caramel (if desired) and serve! It's very similar to a pumpkin pie texture on the top with a firm spice cake bottom.

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