Wholesome Pumpkin Cream Cheese Delight
Indulge in the flavors of fall with this Wholesome Pumpkin Cream Cheese Delight. This dessert features a luscious pumpkin-infused cream cheese layer atop a soft, buttery cake base, perfectly blended to offer a taste that’s both nostalgic and refreshing. Ideal for gatherings, this recipe is a healthier version of the classic gooey butter cake, combining high-fiber ingredients and reduced-fat options to delight your taste buds without the guilt. Perfect for parties, holidays, or a cozy evening at home, this cake will surely impress friends and family with its rich texture and delightful spices. Serve chilled for an exquisite treat!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
yellow cake mix
1 (package (18.25 ounces))
egg
1 (large)
reduced-fat butter
1/2 (cup, melted)
reduced-fat cream cheese
1 (package (8 ounces))
canned pumpkin
1 (cup)
reduced-fat butter
1/2 (cup, melted)
eggs
2 (lightly beaten)
egg whites
2
vanilla extract
1 (teaspoon)
confectioners' sugar
2 3/4 (cups)
cinnamon
1 (teaspoon)
ground nutmeg
1 (teaspoon)
additional confectioners' sugar
optional
Instructions
1
Preheat your oven to 350°F (175°C). Grease a 13x9 inch baking pan with cooking spray.
2
In a large mixing bowl, combine the yellow cake mix, egg, and 1/2 cup of melted reduced-fat butter. Beat on low speed until the mixture is well-combined and slightly thick.
3
Transfer the cake mixture into the prepared baking pan, pressing it evenly across the bottom to form a crust layer.
4
In a separate large bowl, beat together the reduced-fat cream cheese and canned pumpkin until the mixture is smooth and well-combined.
5
Add the remaining 1/2 cup of melted butter, the lightly beaten eggs, egg whites, and vanilla extract to the cream cheese mixture. Beat on low speed until fully combined.
6
Gradually incorporate the confectioners' sugar, cinnamon, and nutmeg into the cream cheese mixture, stirring well until smooth.
7
Pour the pumpkin cream cheese filling carefully over the cake crust, spreading it evenly.
8
Bake in the preheated oven for 45-50 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean.
9
Allow the cake to cool completely on a wire rack before placing it in the refrigerator to chill further.
10
Before serving, sprinkle with additional confectioners' sugar if desired. Enjoy chilled or at room temperature!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Wholesome Pumpkin Cream Cheese Delight?
It is a healthier version of the classic gooey butter cake, featuring a pumpkin-infused cream cheese layer on a soft, buttery cake base.
What temperature should I preheat my oven to?
Preheat your oven to 350°F (175°C).
What size baking pan is required for this recipe?
You should use a 13x9 inch baking pan.
How should I prepare the baking pan?
Grease the baking pan with cooking spray before adding the ingredients.
What are the ingredients for the crust layer?
The crust consists of one package of yellow cake mix, one large egg, and 1/2 cup of melted reduced-fat butter.
How do I form the crust?
Beat the crust ingredients on low speed until combined, then press the mixture evenly across the bottom of the prepared pan.
What kind of cream cheese should I use for the filling?
The recipe calls for one 8-ounce package of reduced-fat cream cheese.
How much canned pumpkin is needed?
You will need 1 cup of canned pumpkin.
How many eggs are used in the filling?
The filling requires 2 lightly beaten eggs and 2 egg whites.
When do I add the vanilla extract?
Add the vanilla extract to the cream cheese mixture along with the butter and eggs.
What spices are included in this pumpkin dessert?
The recipe uses 1 teaspoon of cinnamon and 1 teaspoon of ground nutmeg.
How much confectioners' sugar is used in the filling?
The filling uses 2 3/4 cups of confectioners' sugar.
What speed should I use when mixing the filling?
Use low speed to ensure the mixture is fully combined and smooth.
How do I assemble the layers?
Pour the pumpkin cream cheese filling carefully over the pressed cake crust and spread it evenly.
How long does the cake need to bake?
Bake the cake in the preheated oven for 45 to 50 minutes.
How can I tell if the cake is finished baking?
The edges should be golden brown and a toothpick inserted into the center should come out clean.
Where should I cool the cake?
Allow the cake to cool completely on a wire rack.
Should the cake be refrigerated?
Yes, after cooling on a rack, place the cake in the refrigerator to chill further.
Can I serve this cake at room temperature?
Yes, it can be enjoyed chilled or at room temperature.
What is the final decorative touch before serving?
You can sprinkle additional confectioners' sugar on top if desired.
Is this a low-fat recipe?
It is a 'healthier' version using reduced-fat butter and reduced-fat cream cheese.
How many ingredients are in this recipe?
There are 13 ingredients in total, including the optional topping.
What makes this cake 'wholesome'?
It combines high-fiber ingredients and reduced-fat options to reduce guilt without sacrificing flavor.
Is this recipe suitable for holidays?
Yes, the fall flavors of pumpkin and spice make it perfect for holidays and gatherings.
What type of cake mix is best?
An 18.25-ounce package of yellow cake mix is specified.
Do I need to melt the butter?
Yes, both portions of the reduced-fat butter should be melted before use.
Can I use pumpkin pie mix?
The recipe specifically calls for canned pumpkin, not pre-spiced pie mix.
Is the texture of this dessert rich?
Yes, it offers a rich texture with a luscious cream cheese layer and a soft base.
Is this recipe easy to follow?
Yes, it is categorized as an easy recipe with straightforward mixing and baking steps.
What are the primary flavor tags for this recipe?
The primary tags include pumpkin, cream cheese, fall flavors, and dessert.