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; 13.3 g total fat; 5.9 g saturated fat; 62 mg cholesterol; 73 mg sodium. 123 mg potassium; 35.9 g carbohydrates; 1.7 g fiber; 22 g sugar; 4.4 g protein; 4739 IU vitamin a iu; 3 mg vitamin c; 11 mcg folate; 45 mg calcium; 1 mg iron; 10 mg magnesium; 20 g added sugar;