A generous pinch of salt (optional, but it really does make the flavors pop)
Preheat oven to 350.
To make the cake “crust”: Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 x 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter; beat together. Next, add the powdered sugar, cinnamon, nutmeg and salt; mix well. Spread pumpkin mixture over cake batter and bake for approximately 50 minutes.
Do not be tempted to overbake: the cake should still jiggle slightly on the top when it’s done.
Having grown up in a home brimming with sewing notions and paintbrushes, Amy has a deep love for all things creative. On any given day, you’ll find her knee-deep in her latest creative endeavor, with projects ranging from sewing and crafts to home decor and kid-friendly ideas. Amy believes that everyone, regardless of skill level or experience, possesses the ability to create something beautiful, and Positively Splendid was born of her passion for helping others harness their innate creative potential.
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