Mix together the cake mix and pumpkin pie spice.
Add the softened butter and eggs, mixing everything together really well. It'll form a stiff, somewhat crumbly batter.
Spread or pat the mixture into an un-greased 9" x 13" baking pan.
In a separate mixing bowl, mix together the egg, softened cream cheese and butter, and pumpkin purée.
Slowly and gradually add the powdered sugar to the mixture, mixing well between each addition.
Spread the filling onto the crust as a second layer.
Bake at 350° for about an hour, or until a toothpick comes out barely gooey. Once you remove it from the oven, allow it to cool for about 15 to 20 minutes.
Then sprinkle powdered sugar over the top and serve.
*I get a lot of questions about where to find pumpkin purée, and I'm gonna let you in on a little secret… It's just canned or mashed up pumpkin. You can use canned pumpkin straight from the can, or you can make homemade pumpkin purée, using a fresh pie pumpkin and your blender. You can also use winter squash instead of pumpkin. You just need to roast the squash and purée enough of it (in a blender) for the recipe.
Can I make this gluten-free?
Yes, you can. You can use a gluten-free yellow cake mix; and just be sure to check your other ingredient labels to make sure they're all gluten-free.
Does it need to be refrigerated?
Because of the cream cheese in the cake, it does need to be covered and stored in the fridge. It should last at least 3 to 5 days.
Serving: 1g | Calories: 512kcal | Carbohydrates: 80g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 493mg | Potassium: 85mg | Fiber: 1g | Sugar: 62g | Vitamin A: 1083IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg