This moist and spiced dessert is perfect for cozy autumn days. With simple ingredients and an easy shaking method, it’s a delightful treat anyone can whip up in no time.
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Start by warming your oven to 350°F and giving a 9x13-inch baking dish a good greasing. Melt the butter in the microwave—start with 30 seconds, then check and stir, heating in short bursts until it’s fully melted. Let it cool down while you mix up the batter.
In a large bowl, combine the cake mix, eggs, pumpkin, milk, oil, and pumpkin spice. Use a hand mixer to blend everything until the batter is smooth and well mixed. Pour this into your prepared baking dish.
Next, whip together the melted butter and Neufchatel cheese using your mixer for about 3 to 4 minutes until it’s nice and creamy. Gradually add the powdered sugar, about half a cup at a time, mixing well after each addition. Stir in the vanilla and a pinch of salt until everything is combined.
Spoon dollops of this cheese mixture over the pumpkin batter, then take a knife and gently swirl it through the top. Sprinkle the pumpkin spice chips all over for a little extra flavor and texture.
Pop the dish into the oven and bake for around 38 to 42 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let it cool completely on a wire rack before cutting and serving.
- Use fresh pumpkin puree for the best flavor and moisture.
- Make sure to shake or mix the batter well to achieve a light, airy texture.
- Avoid overbaking to keep the cake soft and tender.
This cake is wonderfully moist and packed with warm spices that make it perfect for cozy gatherings. Its light texture and rich pumpkin flavor bring comfort and joy with every bite.
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs beautifully with a hot cup of coffee or spiced tea for an inviting treat.
Store the cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze for up to two months, thawing before serving.
