| | Directions |
- Preheat oven to 375 degrees F. Grease the bottom and sides of a 9 x 13 baking pan.
- Beat softened cream cheese with a couple of tablespoons of water until smooth and thinned out.
- In a large mixing bowl, add the cake mix, pumpkin, water, and cinnamon; beat until well mixed and smooth.
- Add half of the cake and pumpkin mixture to the prepared pan; spread out evenly.
- Drizzle half of the cream cheese over the cake in the pan and carefully spread out.
- Add the remaining cake batter over the cream cheese layer and then the remaining cream cheese over the cake layer.
- Using a butter knife, poke it into the cake and run it back and forth through the cake to swirl the cream cheese mixture throughout the cake.
- Place in the preheated oven and bake for 25 to 30 minutes or until a toothpick poked in the middle comes out clean.
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Prep Time: 45 minutes
Cook Time: 30 minutes
Container: 9 x 13 baking pan
Servings: 24
|  | | Ingredients | | - | | 1 angelfood cake mix |
| - | | 1 can pumpkin 15 oz. |
| - | | 3/4 cup water |
| - | | 1/2 teaspoon cinnamon |
| - | | 8 ounces cream cheese |
| - | | water 2 or 3 tablespoons to thin cream cheese |
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