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Instructions Checklist
  • Preheat oven to 350F. Coat a 9-by-13-inch baking pan with cooking spray.


  • Beat pumpkin, evaporated milk, eggs, brown sugar, pumpkin pie spice and salt together in a large bowl with an electric mixer on medium-low speed until smooth. Pour into the prepared pan. Clean and dry the bowl.

  • Beat cream cheese, confectioners’ sugar and milk together in the bowl with the electric mixer on medium-high speed until smooth. Dollop tablespoons of the cream cheese mixture onto the pumpkin mixture, spacing them evenly. Draw the tip of a wooden skewer or a thin knife through both fillings to create swirls.

  • Sprinkle dry cake mix over the pumpkin-cream cheese mixture. Poke holes with a skewer or tip of a knife through the cake-mix topping, just to the top of the filling. Drizzle melted butter evenly over the top. Sprinkle with pecans, if using.

  • Bake until the filling is firm and the topping is golden brown, 40 to 50 minutes. Let cool to room temperature, then cover and refrigerate overnight before serving.


Ingredient Note: Boxed cake mixes can vary nutritionally; look for one that comes in around 130 calories, 30 grams carbohydrates and 275 mg sodium per serving.

To make ahead: Refrigerate cake for up to 3 days.

Nutrition Facts

Per Serving:

262 calories; protein 5.7g; carbohydrates 41.6g; dietary fiber 2.1g; sugars 29g; fat 9g; saturated fat 5.2g; cholesterol 54.8mg; vitamin a iu 7745.2IU; vitamin c 3.5mg; folate 13.5mcg; calcium 95.6mg; iron 1.4mg; magnesium 19.2mg; potassium 200.9mg; sodium 145.5mg; added sugar 25g.


1 1/2 fat, 1 1/2 starch, 1 other carbohydrate

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