Pumpkin Cake with Cream Cheese Frosting
Serves 12–16
Prep Time: 20 minutes
Bake Time: 40–45 minutes
Total Time: About 1 hour
Ingredients
For the Cake
1 (18.25-ounce) box yellow cake mix
1 large egg
½ cup (1 stick) unsalted butter, melted
For the Pumpkin Filling
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin pie filling
3 large eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners’ sugar
½ cup (1 stick) unsalted butter, melted
Directions
1. Prepare the pan
Preheat the oven to 350°F (175°C).
Lightly grease a 9 × 13-inch baking pan.
2. Make the cake layer
In a large bowl, combine:
Yellow cake mix
1 egg
Melted butter
Mix until a soft dough forms.
Press the mixture evenly into the bottom of the prepared pan.
3. Make the pumpkin filling
Beat the cream cheese until smooth.
Add:
Pumpkin pie filling
Eggs
Vanilla
Mix until well combined.
Gradually beat in the confectioners’ sugar.
Finally, mix in the melted butter until smooth.
4. Assemble
Pour the pumpkin filling evenly over the cake layer.
Spread gently with a spatula.
5. Bake
Bake for 40–45 minutes, or until the center is almost set but still has a slight jiggle.
Be careful not to overbake—the center will continue to set as the cake cools.
Allow to cool completely before slicing.
For the cleanest slices, refrigerate for at least 2 hours before serving.