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 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.
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.
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)
- Cookie Dough Frosting - February 15, 2019
- Healthy Disney World Snacks under $7 - February 13, 2019
- Printable Valentine Superhero Bookmarks - February 11, 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 🙂