INGREDIENTS
1
box spice cake (yellow cake may be substituted)
1
large egg
1/2 cup
unsalted butter, melted
1 8 ounce package
brick-style cream cheese, softened (don’t use lite or fat-free)
1 15 ounce can
pumpkin puree
3
large eggs
1 tsp
vanilla extract
1/2 cup
unsalted butter, melted
4 cups
confectioners’ sugar, plus more for dusting before serving
2 tsp
pumpkin pie spice
1/2 tsp
salt, optional and to taste