This pumpkin cake recipe actually produces two layers. Basically, one is made from moist cake mix and the other from cream cheese, powdered sugar and pumpkin. Of course, there are other ingredients, but these are the main ones. It is a shame that Paula Deen has fallen from grace (albeit by her own fault) because this is adapted from her recipe prior to all of that.
It starts with a box of cake mix, an egg and a melted stick of butter, pressed into a cake pan.
The dog was hovering for crumbs, per usual. And, after the cream cheese, butter, powdered sugar, vanilla, pumpkin, cinnamon, nutmeg and more eggs were added, the 5-year-old came to hover.
The top layer was a little runny with the cream cheese a little lumpy, but it didn’t matter. I baked it for 40 minutes. It could have gone another 5 minutes, but I like extra gooey. And, gooey it is. It keeps well in the refrigerator.
If you dare, top with whipped cream or ice cream.
Apparently, this recipe works with banana, pineapple, and peanut butter (with chocolate cake mix). OMG.