Ingredients
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 (8 oz) package cream cheese, softened
- 2 cups powdered sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Equipment Needed
- Mixing bowls
- Electric mixer or whisk
- 9×13 inch baking pan
- Rubber spatula
- Measuring cups and spoons
- Parchment paper (optional)
Step-by-Step Instructions
First things first, preheat your oven to 350°F (175°C). I always find it helpful to prep my baking pans while the oven warms up. In a large mixing bowl, combine the yellow cake mix, melted butter, and one egg. It’s a simple blend, but make sure to mix it well until it’s all combined; you want a smooth, thick batter that’s easy to spread in your pan. Once it’s ready, press it into the bottom of a greased 9×13 inch baking pan, and I usually like to use parchment paper for easy removal later. (See the next page below to continue steps…)
