Ingredients

• Baking spray
• 1 package spice cake mix
• 1 cup water
• 0.33 cups vegetable oil
• 5 large eggs , divided
• 2 packages cream cheese
• 0.67 cups canned pumpkin
• 0.75 cups granulated sugar
• 1 teaspoon vanilla extract
• 0.5 teaspoons pumpkin pie spice
• 3.4 ounce instant pudding
• 1 cup whole milk
• 1 container frozen whipped topping

Instructions

1. 1 Gather ingredients and preheat the oven to 350 degrees F (175 degrees C). Spray 10-inch springform pan with baking spray.
2. 2 Combine cake mix, water, oil, and 3 eggs in a large bowl and beat with an electric mixer on medium speed until well combined. Pour batter into the prepared springform pan.
3. 3 Beat cream cheese in a stand mixer fitted with the paddle on medium speed until just smooth, 15 to 20 seconds, do not overmix. Scrape down the sides of the bowl. Add sugar and beat on medium speed until just combined, about 20 seconds, stopping to scrape down sides of bowl as needed. Whisk in canned pumpkin, remaining 2 eggs, vanilla, pumpkin pie spice until combined. It is okay if the batter is speckled with very small lumps of cream cheese.
4. 4 Slowly spoon pumpkin mixture over cake mixture and spread it into an even layer, leaving about a 1/2-inch border around the edges of the pan. Bake in the preheated oven until risen, and a wooden pick inserted into the center comes out clean, about 1 hour, loosely tenting with foil after 50 minutes if needed to avoid over-browning. Let cool completely in the pan on a wire rack, about 2 hours.
5. 5 Meanwhile, whisk together instant pudding and milk until thickened and smooth. Gently fold in whipped topping until no streaks remain.
6. 6 Spoon topping over cooled cake and spread into an even layer. Slice and enjoy!

Nutrition per serving