Lazy Girl's Pumpkin Cream Cake

Hey there! I'm back with another easy cake

idea based on the "one cake mix and one can of

pure pumpkin" mixture I've told you about before.

I had a hard time getting a good photo due

to lighting issues so you'll have to pretend

it looks good!

I made this cake in a 8 x 8 pan, but found

using a loaf pan really works much better

with this type of cake, so I'll stick with a loaf

pan in the future.

For this cake, use a white cake mix, stir a 15 oz can

of pure pumpkin into it. Remember...no eggs, water,

or any other of the normal ingredients.

Next, pour half the cake/pumpkin mixture into a

greased loaf pan (or an 8 x 8 pan as I did here.)

Mix a stick of cream cheese with about 1/3 cup

of powered sugar and glop it on the cake mixture

in different areas of the cake. The goal is to

make little puddles of sweetened cream cheese

around the cake mixture.

The final step is to gently cover the cream cheese

with the last half of the cake mixture.

Bake at 350 degrees for approximately 35 to 40 mins.

To ensure it's done enough, stick a butter knife

into the center of the cake to see if the knife

comes out clean.

My husband really loved this version of the

pumpkin/dry cake mix recipes I've been writing

about. As I said before, I thought using a loaf pan

made a much better cake and I'll stick to making

these in loaf pans in the future.

Thanks for dropping by.