I have been making this recipe for several years as my go-to holiday recipe. I can not claim it as my own, I’m pretty sure it was on a Philadelphia Cream Cheese package several years ago. It is so easy, and oh so delicious!
1 pkg (2 layer size) Spice Cake Mix
1 pkg (8 oz) Philadelphia Cream Cheese, softened, divided
1 cup canned pumpkin
1 tsp. ground cinnamon
½ tsp. ground ginger
½ cup thawed Cool Whip whipped topping
2 Tsp. sugar
Preheat oven to 350 degrees. Prepare cake mix as directed on package, reducing water to ½ cup and increasing oil to ½ cup. Add half of the cream cheese, the pumpkin, cinnamon and ginger. Beat on medium speed until well blended. Pour into greased 12-cup fluted pan or 10” tube pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.Mix remaining cream cheese, whipped topping and sugar until well blended. Spread on cake.