Ingredients
Scale
- 15.25 oz yellow cake mix (e.g., Betty Crocker)
- 7.5 oz canned pumpkin (1/2 can)
- 3 large eggs
- 1/2 cup water
- 1/4 cup vegetable oil
- 2 teaspoons pumpkin pie spice
- 8 oz cream cheese (at room temperature)
- 1/2 cup granulated sugar
- 7.5 oz canned pumpkin (another 1/2 can)
- 3.5 oz instant vanilla pudding mix
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 teaspoon ground cinnamon
- 1 1/2 cups heavy whipping cream
- 1 1/2 teaspoons vanilla extract
- 1/3 cup powdered sugar
Instructions
- Preheat oven to 350°F and prepare an 18×13-inch sheet pan with parchment paper.
- In a bowl, mix cake mix, canned pumpkin, eggs, water, vegetable oil, and pumpkin pie spice until smooth.
- Pour batter into the prepared pan and bake for 13-17 minutes until a toothpick comes out clean.
- Cool the cake completely.
- In another bowl, blend cream cheese and sugar until creamy.
- Add the second portion of pumpkin, vanilla, milk, heavy cream, and cinnamon. Mix until thick.
- Whip heavy cream with vanilla and powdered sugar until stiff peaks form.
- Top the cooled cake with the cream cheese mixture, then decorate with whipped cream and sprinkle with pumpkin pie spice.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature for better blending.
Cool the cake completely before adding topping to avoid melting.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 3
- Cholesterol: 45