115-oz (425g) canpumpkin puree(NOT pumpkin pie filling)
1½teaspoonpumpkin pie spice*
3largeeggs, at room temperature
1cup (240ml)canola oil(any neutral oil can be used)
Cream Cheese Mixture
8ounces (226g)cream cheese, softened
½cup (113g)butter, melted
3cups (375g)powdered sugar
½cup (85g)butterscotch chips (or more to taste)**(Nestle butterscotch chips are now gluten free)
Instructions
Make the Cream Cheese Mixture
In a medium bowl, mix the cream cheese until smooth. Add the melted butter, followed slowly by the powdered sugar. Beat until well combined and there are no lumps. Set aside.
Prepare the Cake Batter
Preheat the oven to 350° F. Grease a 9 by 13-inch baking dish and set aside.
In a medium bowl, whisk together the flour blend, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
In a large bowl, whisk together the canned pumpkin, sugar, eggs, oil, and vanilla until smooth. Add the dry ingredients and whisk or stir to combine fully.
Pour the cake batter into the prepared baking dish. Dollop the cream cheese mixture all over the top of the cake and sprinkle the butterscotch chips on top.
Bake for 35-40 minutes, or until a toothpick inserted into the cake part comes out clean.
Serve warm or at room temperature. Store in the refrigerator for up to 4 days.
Notes
If you would like to make this with a gluten free cake mix, add the eggs, oil, etc per the cake mix box instructions. Then add 1 15-ounce can of pumpkin and 1 ½ teaspoons of pumpkin pie spice and proceed as directed above with the cream cheese topping. To make your own pumpkin spice, mix 3 tablespoon ground cinnamon, 2 teaspoon ground ginger, 1 ½ teaspoon ground nutmeg, 1 teaspoon ground cloves, and 1 teaspoon ground allspice.There are many brands of butterscotch chips that are now gluten free, such as Nestle, Hershey, and Aldi brand.