In a stand mixer fitted with the paddle attachment, beat softened cream cheese on medium speed until just smooth. Be careful not to overmix; aim for about 15-20 seconds. Scrape down the sides of the bowl. Add granulated sugar and beat on medium speed until just combined, approximately 20 seconds, stopping to scrape down the sides of the bowl as needed. Whisk in canned pumpkin, vanilla extract, and pumpkin pie spice until fully combined. It is acceptable if the batter shows very small lumps of cream cheese, this adds to the texture. (Mixing time: 10 minutes)
Houston Jast
Jun 20, 2025This cake was a huge hit at our family gathering! Everyone was amazed by the layers.
Elody Hirthe
Jun 15, 2025This recipe is so easy to follow, even for a novice baker like myself.
Louie Mccullough
Jun 14, 2025The only change I made was using Greek yogurt instead of whipped topping for a tangier flavor. Will definitely make again!
Allene Christiansen
May 28, 2025My kids loved helping me make this. It's a fun and delicious recipe.
Adrian Jacobs
May 27, 2025I was a bit skeptical about the magic, but it truly works! The texture is incredible.
Gustave Baumbach
May 19, 2025I added a little bit of ginger to the spice cake mix, and it turned out wonderfully.
Della Hegmann
May 16, 2025I made this for Thanksgiving, and it was gone in minutes!
Savion Okeefe
May 15, 2025The pumpkin flavor is perfect – not too overpowering, just right for fall.