Pumpkin Cream Cheese Cake

2-1/2 cups @kodiakcakes mix
1 serving vanilla protein powder
1 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1 tsp. pumpkin pie spice
1 tsp. sea salt
1 tsp. baking soda
2 ripe bananas
2 Tbs. grass-fed butter
1 cup raw honey
2 cups pumpkin purée
4 whole eggs
Cream cheese filling:
8 oz. grass-fed cream cheese
2 Tbs. unsweetened almond milk
2 Tbs. Raw honey
30 liquid vanilla stevia drops
Crumble Topping:
1/4 cup @kodiakcakes mix
1/4 cup coconut sugar
2 Tbs. Grass-fed butter
1 tsp. Cinnamon
1. Preheat oven to 350 degrees.
2. Combine all dry ingredients together. Set aside.
3. Beat bananas, butter and honey together until smooth. Add pumpkin and eggs. Mix until well combined. Add dry ingredient. Mix well.
4. Spray a 9x13 glass baking dish. Pour 2/3 of pumpkin batter into baking dish and spread even. Pour cream cheese filling over the top. Spread carefully. Pour remaining pumpkin batter over the top and spread smooth.
5. Beat topping ingredients together and sprinkle on top of cake. Place cake in oven and bake for 45 minutes. Enjoy warm or cold. Store leftovers in the fridge.