I don’t really know what to call this, so I am calling it a 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.
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.
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
- 1/2 teaspoon pumpkin pie spice
- For topping
- Chopped Walnuts
- Caramel Ice Cream Topping
Instructions
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Preheat oven to 325 and grease a 9x13 pan with cooking spray.
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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.
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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.
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Pour into prepared pan, over cake and spread evenly.
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Bake 40-45 minutes. Cool completely. Top with walnuts and caramel before serving.
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