Easy Pumpkin Cream Cheese Cake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 servings 1x
Ingredients
Scale
Cake
- 1 box yellow cake mix (about 15.25 oz)
- 1 can pumpkin puree (about 15 oz).
Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1/4 cup sugar
- 2 tsp vanilla
- 1 large egg yolk
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the cake mix and pumpkin puree. Using a hand mixer or stand mixer, beat until the mixture is smooth and evenly blended.
- Lightly spray a 9×9-inch baking pan with nonstick spray. Spread the batter evenly into the pan. The mixture will be thick, so use a spatula to smooth it out.
- In a medium bowl, beat together the softened cream cheese, sugar, vanilla, and egg yolk until smooth and creamy.
- Drop large spoonfuls of the cream cheese mixture over the pumpkin batter. Use a knife to gently swirl the two layers together, being careful not to overmix so the swirl pattern remains visible.
- Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving. Enjoy!
Keywords: pumpkin, dessert
Find it online: https://www.weaversorchard.com/pumpkin-cream-cheese-cake/