Ingredients
- 1 box yellow cake mix (15.25 oz / 432 g)
- 1 large egg
- ½ cup (115 g) unsalted butter, melted
- ½ cup (115 g) unsalted butter, softened
- 8 oz (225 g) cream cheese, softened
- 15 oz (425 g) pumpkin purée (not pumpkin pie filling)
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups (≈360 g) powdered sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F (175°C). Grease and optionally line a 9×13-inch baking pan with parchment paper.
- In a bowl, mix the yellow cake mix, 1 egg, and ½ cup melted butter until a thick batter forms. Press evenly into the prepared pan.
- In a mixer, beat softened butter and cream cheese until smooth. Add pumpkin purée, 3 eggs, and vanilla extract; mix until combined.
- Stir in powdered sugar, cinnamon, and nutmeg until smooth.
- Spread the pumpkin filling over the crust layer.
- Bake for 45–55 minutes, until the edges are set and golden and the center is slightly jiggly.
- Cool completely in the pan. Refrigerate for cleaner slices before cutting and serving.
Notes
- Use spice cake mix instead of yellow for extra flavor.
- Add chopped nuts or a caramel drizzle for variation.
- Chill before slicing for cleaner cuts.
- Serve with whipped cream or vanilla ice cream.
- Store in an airtight container at room temp or refrigerate up to 7 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 33g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
