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Pumpkin Cream Cake

Servings 12

Ingredients

  • 1 15.25 ounce box spice cake mix
  • 1 30 ounce can pumpkin pie mix (not pumpkin puree)
  • 3 eggs
  • 1/3 cup milk
  • 2 teaspoons baking soda
  • 1 8 ounce carton frozen whipped dessert topping, thawed
  • 1/4 cup packed brown sugar
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 325 degrees. In the bowl of a stand up mixer, combine spice cake mix, pumpkin pie mix, eggs, milk, and baking soda. Beat with the flat mixer attachment until well blended. Or use an electric mixer until well blended. Spread batter in a 13x9 baking pan. Bake for 60 minutes or until a toothpick inserted near the center comes out clean.
  • In a medium bowl, fold brown sugar and vanilla into whipped dessert topping until brown sugar dissolves. Spread topping over cooled cake. Cover and refrigerate any leftovers.