Ingredients
Method
For the Cake Base
- Preheat oven to 350°F (175°C). Grease a 13x9-inch baking pan with butter or nonstick spray.
- Mix the cake mix, egg, and 8 tablespoons melted butter in a medium bowl until a thick dough forms.
- Press the dough evenly into the prepared pan, using your fingers or a spatula to pat it flat like a crust.
For the Pumpkin Filling and Assembly
- Beat cream cheese and pumpkin in a large bowl until smooth.
- Add the eggs, vanilla, and remaining melted butter; beat until fully blended.
- Mix in the powdered sugar, cinnamon, and nutmeg, scraping the bowl as needed.
- Spread the filling evenly over the cake base.
- Bake for 40 to 50 minutes, until the edges are set and the middle barely wobbles.
- Do not overbake; the center should stay soft and a little gooey.
- Cool for at least 15 minutes before slicing. Serve with whipped cream or cinnamon ice cream.
Nutrition
Notes
Use pure pumpkin puree, not pumpkin pie filling, to control the sweetness.
For clean slices, chill the cake for 1 hour before cutting, then rewarm pieces briefly.
Store covered in the refrigerator for up to 5 days.
If the top browns too quickly, cover the pan loosely with foil during the last 15 minutes of baking.
Swap the nutmeg for 1/2 teaspoon pumpkin pie spice if you prefer a more complex spice blend.
Make it ahead and bring to room temperature before serving for the gooiest texture.
Add a teaspoon of grated orange zest to the filling for a bright California-style twist.