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Ingredients
Scale
- 15.25 oz yellow cake mix (I used Betty Crocker)
- 7.5 oz 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 pumpkin (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 the oven to 350°F (175°C) and prepare an 18×13-inch sheet pan with parchment paper and nonstick spray.
- In a large bowl, mix together yellow cake mix, 7.5 oz pumpkin, eggs, water, vegetable oil, and pumpkin pie spice until combined.
- Spread the batter in the prepared sheet pan and bake for 13-17 minutes, then cool completely.
- Prepare the cream cheese topping by mixing cream cheese and granulated sugar until smooth, then add remaining pumpkin, vanilla, milk, heavy cream, and cinnamon.
- Spread the cream cheese topping over the cooled cake and refrigerate until set.
- Whip heavy cream, vanilla extract, and powdered sugar until stiff peaks form, then pipe over the cake and sprinkle with pumpkin pie spice.
- Slice into 24 pieces and serve chilled.
Notes
Ensure cream cheese is at room temperature for easier mixing.
Refrigerate the cake for at least an hour before serving to meld flavors.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 19
- Sodium: 270
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
- Cholesterol: 70