Description
A delightful cake featuring a soft pumpkin layer, smooth cream cheese filling, and a crunchy topping.
Ingredients
Scale
- 1 box (15.25 oz / 432 g) spice cake mix
- ½ cup melted butter
- 1 large egg
- 16 oz (450 g) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¾ cup crushed graham crackers or vanilla wafer crumbs
- ¼ cup brown sugar
- ¼ cup melted butter
- ½ cup caramel sauce (homemade or store-bought)
- Optional: pinch of sea salt
- 1 cup heavy cream or whipped topping
- 2 Tbsp powdered sugar
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine cake mix, melted butter, and 1 egg until crumbly.
- Press half of the mixture into the bottom of a greased 9×13-inch pan.
- Beat cream cheese, sugar, eggs, and vanilla until smooth.
- Spread the cream cheese mix evenly over the crust layer.
- Mix the remaining half of the cake mixture with pumpkin puree, pumpkin spice, cinnamon, and nutmeg.
- Gently spoon and spread this pumpkin mix over the cheesecake layer.
- In a small bowl, mix graham cracker crumbs, brown sugar, and melted butter for the crunchy topping.
- Sprinkle the crumb topping evenly over the top.
- Bake for 40–45 minutes, until the center is set and the edges are golden.
- Cool completely at room temperature, then refrigerate for at least 2 hours.
- Top with whipped cream, a drizzle of caramel sauce, and extra crumb topping before serving.
Notes
Use room temperature cream cheese for a smooth mix. Let the cake chill well to maintain its shape when cut.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 380
- Sugar: 28g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg