Easy Pumpkin Cake with Cream Cheese Filling Recipe
Simple to make pumpkin cake using a spice cake mix and a spiced cream cheese and whipped cream filling. A holiday show stopper!
- 1 box spice cake mix
- 1 cup canned pure pumpkin not pumpkin pie mix
- 1/2 cup milk
- 1/3 cup oil
- 4 large eggs
- 1 teaspoon pumpkin pie spice divided
- 1 8 oz package cream cheese softened
- 1 cup powdered sugar
- 1 8 oz tub whipped topping thawed
- 1/4 cup caramel ice cream topping
- 1/2 cup toasted pecans chopped
Preheat the oven to 350°F. Prepare 2 round 9" cake pans with baking spray or butter and flour.
Mix spice cake mix, 1 cup pumpkin, milk, oil, eggs and 1/2 teaspoon pumpkin pie spice in large bowl with mixer until blended. Divide the batter evenly into the cake pans.
Bake 28 to 30 minutes or until a toothpick inserted in center comes out clean. Cool cakes in pans 10 minutes. Remove from pans to wire racks; cool completely.
Beat cream cheese in medium bowl with mixer until creamy. Add powdered sugar, remaining 1/2 teaspoon of pumpkin pie spice; mix well. Gently fold in the whipped topping.
Place the first layer on a serving plate, spread half of the cream cheese mixture on the first layer. Place top layer on and spread remaining half of the cream cheese mixture on top. Sprinkle the chopped pecans over the top and drizzle with caramel topping just before serving.
Calories: 366kcal | Carbohydrates: 48g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 333mg | Potassium: 251mg | Fiber: 2g | Sugar: 31g | Vitamin A: 3300IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 3mg