This pudding-like pumpkin cake has a luscious cream cheese swirl amid the spiced pumpkin layer.
Organic cake mix is “dumped” on top, then the cake is smothered with butter.
Once baked and cooled, the mix forms a sweet and crispy topping.
Coat a 9-by-13-inch baking pan with cooking spray.
Pour into the prepared pan.
Clean and dry the bowl.
Dollop tablespoons of the cream cheese mixture onto the pumpkin mixture, spacing them evenly.
Draw the tip of a wooden skewer or a thin knife through both fillings to create swirls.
Sprinkle dry cake mix over the pumpkin-cream cheese mixture.
Drizzle melted butter evenly over the top.
Sprinkle with pecans, if using.
Bake until the filling is firm and the topping is golden brown, 40 to 50 minutes.
Let cool to room temperature, then cover and refrigerate overnight before serving.
To make ahead: Refrigerate cake for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
