Description
A delightful cake with layers of spice cake, creamy cheesecake, and a crunchy caramel topping, perfect for fall gatherings.
Ingredients
- 1 box (15.25 oz / 432 g) spice cake mix
- ½ cup melted butter
- 1 large egg
- 16 oz (450 g) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¾ cup crushed graham crackers or vanilla wafer crumbs
- ¼ cup brown sugar
- ¼ cup melted butter (for crumb top)
- ½ cup caramel sauce (homemade or store-bought)
- Optional: pinch of sea salt
- 1 cup heavy cream or whipped topping
- 2 Tbsp powdered sugar
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine cake mix, melted butter, and 1 egg until crumbly. Press half of the mixture into the bottom of a greased 9×13-inch pan.
- Beat cream cheese, sugar, eggs, and vanilla until smooth. Spread evenly over the crust layer.
- Mix the remaining half of the cake mixture with pumpkin puree, pumpkin spice, cinnamon, and nutmeg. Gently spoon and spread this mixture over the cheesecake layer.
- In a small bowl, mix graham cracker crumbs, brown sugar, and melted butter for the crunchy topping. Sprinkle evenly over the top.
- Bake for 40–45 minutes, until the center is set and the edges are golden.
- Cool completely at room temperature, then refrigerate for at least 2 hours.
- Top with whipped cream, a drizzle of caramel sauce, and extra crumb topping before serving.
Notes
For best results, soften cream cheese well and let the cake cool completely before adding whipped cream toppings. This cake can be made a day ahead and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American