Easy Pumpkin Pie Cake
This easy pumpkin pie cake combines the best of both worlds (pie and cake!) to give you that excellent pumpkin flavor in a cake texture.
Ingredients
Cake Layer:
- 1 box yellow cake mix
- 1/2 cup butter melted
- 1 large egg
Pie Layer:
- 8 oz cream cheese softened
- 15 oz pumpkin canned
- 1/2 cup butter melted
- 3 large eggs
- 1 tsp vanilla
- 2 cup powdered sugar
- 1 tsp nutmeg
- 1 tsp cinnamon
Instructions
- Preheat oven to 350°.
- Combine the cake mix, egg, and butter in a large bowl and mix well.
- Pat the cake batter into bottom of lightly greased 13 X 9 inch baking pan.
- In separate large bowl, beat the cream cheese and pumpkin until smooth.
- Add the eggs, vanilla, and butter, mix well.
- Next add the powdered sugar, cinnamon, and nutmeg. Mix well.
- Spread this pumpkin pie mixture over the cake batter and smooth with a spatula.
- Bake for 40 to 50 minutes.
Notes
- Don't over-bake the cake -- the center should be a little gooey.
- You can also refrigerate the pie and serve later...garnished with the perfect touches of fall.
Nutrition
Calories: 354kcalCarbohydrates: 44gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 93mgSodium: 400mgPotassium: 147mgFiber: 1gSugar: 30gVitamin A: 2875IUVitamin C: 2mgCalcium: 100mgIron: 1mg
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