Ingredients:

  • 1 box (15.25 oz / 432g) Spice Cake Mix
  • 1 can (15 oz / 425g) Pure Pumpkin Puree
  • 4 oz (113g) Softened Cream Cheese
  • 2 tbsp (30g) Softened Butter
  • 1 cup (120g) Powdered Sugar
  • 1/2 tsp (2.5ml) Vanilla Extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease an 8x8 inch or 9x9 inch baking pan with non-stick spray and line the bottom with parchment paper.
  2. Empty the dry spice cake mix into a large mixing bowl. Pour in the entire can of pumpkin puree.
  3. Using a spatula or hand mixer on low speed, blend the ingredients together until the batter is smooth and thick, ensuring no dry streaks of flour remain.
  4. Spoon the batter into the prepared pan and smooth the top with a spatula.
  5. Bake for 25–30 minutes. The cake is done when the edges pull away slightly from the sides and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  6. Allow the cake to cool completely in the pan.
  7. For the optional topping, beat the softened cream cheese and butter together, then fold in the powdered sugar and vanilla extract until velvety. Spread evenly over the cooled cake.