Hey y'all, I'm Danielle - the crazy behind this blog, where I share my creative life adventures as I survive life as a momma of 5 superheroes & wife to my best friend & fellow nerd. Life doesn't have to be perfect to be GREAT! You can reach me at danielle (at) busymomshelper.com 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!)
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!
Ingredients
- 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
Directions
- Preheat oven to 350 Degrees. Spray two 9×9 inch round cake pans, or line with parchment paper.
- In a large bowl, beat both Cake Mixes, 1 can Pumpkin, Milk, Veggie Oil, Eggs and 2 tsp. Pie Spice until well-mixed.
- Pour into the pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Cool completely.
- In a medium bowl, beat the Cream Cheese, Sugar, and remaining Pumpkin and Pie Spice. Stir in the Whipped Topping.
- 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.
- Drizzle with Caramel Topping and garnish with Pecan or Walnut Pieces.
This content may contain affiliate links. We earn a commission at no extra cost to you if you make a purchase. We may earn money, free services or complementary products from the companies mentioned in this post. All opinions are ours alone…
The following two tabs change content below.
Danielle is the crazy momma of 5 behind Busy Mom's Helper, where she shares all her adventures. Married to her best friend & fellow nerd. Totally addicted to Dr Pepper and chocolate.
Staying home with the kiddos keeps her busy, but she loves squeezing in time to create through the ups & downs of life . Now, if she could just figure out how to eat a candy bar without having to share, life would be even more fabulous! Be sure to join the fun at BusyMomsHelper.com
Latest posts by Danielle (see all)
- Frozen 2 is Magical - November 20, 2019
- When You Need a Doctor On-The-Go - November 18, 2019
- 5 Tips for a Multi-age Family Halloween - October 18, 2019
This looks like a great recipe. One question; what size can of pumpkin? Thanks. Kris
Oh, great question Kris! I used the 15 oz. size 😀
The recipe for your pumpkin cheese cake calls for 2 packages for spice cake but only see one being used……am I missing something?
You do use both packages – the step where you put ‘the cake mix’. I suppose I could put both, I just assumed since the ingredients called for two, people would know it was two. My bad – I’ll get that corrected 🙂