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. Source:, July 2018

Hilary Meyer


Ingredient Checklist


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

  • Beat pumpkin, evaporated milk, eggs, brown sugar, pumpkin pie spice and salt together in a large bowl with an electric mixer on medium-low speed until smooth. Pour into the prepared pan. Clean and dry the bowl.

  • Beat cream cheese, confectioners' sugar and milk together in the bowl with the electric mixer on medium-high speed until smooth. 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. Poke holes with a skewer or tip of a knife through the cake-mix topping, just to the top of the filling. 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.


Ingredient Note: Boxed cake mixes can vary nutritionally; look for one that comes in around 130 calories, 30 grams carbohydrates and 275 mg sodium per serving.

To make ahead: Refrigerate cake for up to 3 days.

Nutrition Facts

262 calories; 9 g total fat; 5.2 g saturated fat; 55 mg cholesterol; 145 mg sodium. 201 mg potassium; 41.6 g carbohydrates; 2.1 g fiber; 29 g sugar; 5.7 g protein; 7745 IU vitamin a iu; 3 mg vitamin c; 14 mcg folate; 96 mg calcium; 1 mg iron; 19 mg magnesium; 25 g added sugar;