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.
- 1 15-ounce package natural yellow cake mix
- 3 large eggs, divided
- 8 tablespoons melted butter (1 stick), divided
- ¼ cup canola oil
- 1 (15 ounce) can pumpkin puree
- 1 (8 ounce) package reduced-fat cream cheese, softened
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Step 1
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.
Serving Size: 1 piece Per Serving: 276 calories; protein 4.4g; carbohydrates 35.9g; dietary fiber 1.7g; sugars 21.8g; fat 13.3g; saturated fat 5.9g; cholesterol 61.7mg; vitamin a iu 4739.4IU; vitamin c 2.6mg; folate 11.4mcg; calcium 45.3mg; iron 1.2mg; magnesium 10.1mg; potassium 122.8mg; sodium 72.9mg; added sugar 20g. Exchanges:
1 1/2 fat, 1 1/2 other carbohydrate, 1 starch