- 1 packet Harvest Pumpkin Dip Mix
- ½ cup hot water
- 1 box spice cake mix * (15.25 oz size)
- 3 eggs beaten
- ½ cup milk
- ½ cup water
- ½ cup vegetable oil
- 2 – 8 oz packages cream cheese, softened**
- 2 teaspoons vanilla extract
- 2 eggs, beaten
- 1 cup white granulated sugar
Preheat oven to 350 degrees. Grease a Bundt or tube baking pan. In a small bowl mix together harvest pumpkin dip mix and hot water with a fork allow to sit for 5 to 10 minutes. Step 2, in a large mixing bowl add: Spice Cake Mix, eggs, milk, water, vegetable oil and the Harvest Pumpkin Dip Mix and water combination. Mix well and beat with an electric mixer for 2 minutes on medium speed. Pour batter in a well greased Bundt or tube pan. Step 3, Mix together softened cream cheese, vanilla eggs and sugar. Mix with electric mixer until well blended. Carefully spoon cream cheese mixture on top of cake batter in a pan. Try to keep from touching sides of pan. Bake at 350 degrees for 50 to 60 minutes or until top of cake is “dry” to touch. Allow cake to cool in pan for 15 minutes before inverting on to a serving plate. Cool for another 30 minutes, then cover until serving.
*** Keep this Cake refrigerated because of the cream cheese filling.
*Spice Cake, Carrot Cake, or yellow cake mix may be used for this recipe **Soften cream cheese in microwave for 1 minute. Mix well to a smooth consistency before proceeding with recipe.
***Cake is best for serving after allowing to sit overnight.
- 8 oz. whipped topping
- Ready-made graham cracker pie crust
- Chopped walnuts or pecans (optional)
Follow directions on package of Harvest Pumpkin Dip Mix to prepare dip. After whipping with mixer, fold in an 8 oz. container of whipped topping. Spoon mixture into a ready-made graham cracker pie crust. Garnish with 1/2 cup of chopped walnuts or pecans. Chill 4 hours before serving. May also use individual-size dessert shells.