Ingredients:

  • 1 box (15.25 oz) Vanilla or Yellow Cake Mix
  • 1 large Egg
  • 1/2 cup Unsalted Butter, melted
  • 8 oz Cream Cheese, softened
  • 1/2 cup Unsalted Butter, softened
  • 1 cup Light Brown Sugar, packed
  • 2 large Eggs
  • 1/2 cup Pumpkin Puree
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a medium bowl, combine the cake mix, one egg, and melted butter. Stir until a thick, sandy dough forms.
  3. Press the dough firmly and evenly into the bottom of the prepared baking pan.
  4. In a large bowl, beat the softened cream cheese and butter together until the mixture is smooth and pale.
  5. Add the brown sugar and beat on medium speed until fluffy.
  6. Mix in the two eggs one at a time, followed by the pumpkin puree.
  7. Sift in the cinnamon, ginger, cloves, and salt. Beat until the batter is a uniform, deep orange color.
  8. Pour the pumpkin mixture over the raw crust, spreading it to the edges with a spatula.
  9. Bake for 35–40 minutes until the edges are set and slightly golden, while the center remains slightly jiggly.
  10. Allow the cake to cool completely in the pan before slicing.