Pumpkin Cream Cheese Cake

Oh my gosh, if you’re in a sweet mood, you’ve GOT to try this Pumpkin Cream Cheese Cake! It’s so creamy and full of flavor – you can even leave off the nuts if you’re not a fan of them! (originally shared July 2013 – refreshing this tasty treat!)
Pumpkin Cream Cheese Cake / Busy Mom's Helper
Yes, I know it isn’t EXACTLY pumpkin season – well, about as far away from it as can be. But in my opinion, you should be able to enjoy delicious pumpkin recipes all year-round!


  • 2 pkg. Spice Cake Mix
  • 2 cans Pumpkin
  • 1 cup Milk
  • 2/3 cup Vegetable Oil
  • 8 Eggs
  • 3 tsp. Pumpkin Pie Spice
  • 2 pkg. Cream Cheese, softened (16 oz)
  • 2 cups Powdered Sugar
  • 8 oz. Whipped Topping
  • 1 cup Caramel Topping
  • 1/2 cup Pecan or Walnut pieces


  1. Preheat oven to 350 Degrees. Spray two 9×9 inch round cake pans, or line with parchment paper.
  2. In a large bowl, beat both Cake Mixes, 1 can Pumpkin, Milk, Veggie Oil, Eggs and 2 tsp. Pie Spice until well-mixed.
  3. Pour into the pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Cool completely.
  4. In a medium bowl, beat the Cream Cheese, Sugar, and remaining Pumpkin and Pie Spice. Stir in the Whipped Topping.
  5. Remove the cakes from the pans. Frost the first layer with 1/3 of the cream cheese filling. Place second cake on top, then frost entire top and edges with remaining filling.
  6. Drizzle with Caramel Topping and garnish with Pecan or Walnut Pieces.

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Kelly Dedeaux


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