Description
A moist and decadent pumpkin spice cake with a gooey center, topped with a rich and tangy cream cheese frosting. Perfect for fall gatherings and cozy desserts.
Ingredients
- 1 box yellow cake mix
- 1 (15 oz) can pumpkin puree
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon pumpkin pie spice
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1/2 teaspoon ground cinnamon (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine cake mix, pumpkin puree, melted butter, 2 eggs, and pumpkin pie spice. Mix until well combined. Spread mixture evenly into the prepared baking dish.
- In a separate bowl, beat cream cheese and softened butter until smooth. Add remaining 1 egg, vanilla extract, and powdered sugar. Beat until creamy. Gradually add heavy cream, beating until fluffy.
- Drop spoonfuls of the cream cheese mixture over the pumpkin batter. Use a knife to gently swirl the mixtures together, creating a marbled effect.
- Bake for 35-40 minutes, or until the edges are set but the center is still slightly gooey. Let cool completely before frosting.
- For frosting, beat additional cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until fluffy. Spread over the cooled cake. Sprinkle with cinnamon if desired.
Notes
You can customize the seasonings to taste. Add extra pumpkin pie spice for a stronger spice flavor. Store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Method: Dessert
- Cuisine: American