This decadent, moist cake features a creamy pumpkin-spiced custard atop a shortbread-like crust. The cake mix is a convenient shortcut for making the buttery crust. Serve with whipped cream. Source:, July 2018

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

  • Beat cake mix, 1 egg, 4 tablespoons melted butter and oil in a large bowl with an electric mixer on low speed until combined. The mixture will be crumbly. Pat the crumb mixture into the bottom of the prepared baking dish.

  • Wipe out the large bowl. Add pumpkin, cream cheese, brown sugar, the remaining 2 eggs, the remaining 4 tablespoons melted butter, cinnamon, nutmeg and vanilla; beat with the electric mixer until smooth. Spread the pumpkin mixture evenly over the crumb mixture. Bake until mostly set but still a bit wiggly in the center, 50 to 60 minutes. Let cool for at least 30 minutes. Serve at room temperature or chilled.


To make ahead: Refrigerate cake for up to 2 days.

Nutrition Facts

276 calories; total fat 13.3g 20% DV; saturated fat 5.9g; cholesterol 62mg 21% DV; sodium 73mg 3% DV; potassium 123mg 3% DV; carbohydrates 35.9g 12% DV; fiber 1.7g 7% DV; sugar 22g; protein 4.4g 9% DV; exchange other carbs 3; vitamin a iu 4739IU; vitamin c 3mg; folate 11mcg; calcium 45mg; iron 1mg; magnesium 10mg; thiaminmg; added sugar 20g.