Pumpkin Butter Cake Recipe

Introduction

Pumpkin Butter Cake is a rich and creamy dessert that perfectly blends the flavors of pumpkin and cream cheese with a buttery cake base. This seasonal favorite is easy to make and sure to impress family and friends during fall gatherings.

Ingredients

• 1 (15.25 oz) yellow cake mix
• 1/2 cup butter, melted and cooled
• 1 egg
• 1 (8 oz) package cream cheese, softened
• 1 (15 oz) can pumpkin puree
• 3 eggs
• 1 1/2 teaspoons vanilla
• 1/2 cup butter, melted and cooled
• 3 cups powdered sugar
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt

Instructions

1. Step 1: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
2. Step 2: In a large bowl, combine the cake mix, 1/2 cup melted and cooled butter, and 1 egg until fully incorporated. Press this mixture evenly into the prepared baking dish to form the base layer.
3. Step 3: In another large bowl, beat together the softened cream cheese and pumpkin puree until smooth.
4. Step 4: Add the 3 eggs, vanilla, and 1/2 cup melted and cooled butter to the cream cheese mixture, stirring until fully combined.
5. Step 5: Gradually add the powdered sugar, pumpkin pie spice, and salt, mixing until the filling is smooth.
6. Step 6: Pour the pumpkin cream cheese filling over the cake base and spread into an even layer.
7. Step 7: Bake the cake for 40 minutes. The center should still have a slight jiggle when done.
8. Step 8: Allow the bars to cool completely for about 45 minutes before slicing.
9. Step 9: Serve the pumpkin butter cake with whipped cream or vanilla ice cream for an extra indulgent touch.

Tips & Variations

• For a spicier version, add an extra 1/2 teaspoon of pumpkin pie spice or a pinch of cinnamon to the filling.
• You can substitute the yellow cake mix with a white or spice cake mix for a different flavor profile.
• Use full-fat cream cheese for a richer texture and flavor.
• If desired, sprinkle chopped pecans on top before baking for added crunch.

Storage

Store any leftover pumpkin butter cake in an airtight container in the refrigerator for up to 4 days. To reheat, allow the cake to come to room temperature or warm gently in the microwave for about 20 seconds. This dessert can also be frozen for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but make sure to cook and puree the fresh pumpkin until smooth. You may need to adjust the moisture content slightly by reducing other liquids in the recipe.

Why does the center of the cake jiggle after baking?

The slight jiggle in the center is normal and indicates the filling is set but still moist and creamy. It will firm up more as the cake cools.

Pumpkin Butter Cake Recipe

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★★★★★

4.9 from 659 reviews

A decadent Pumpkin Butter Cake featuring a buttery yellow cake base layered with a rich, creamy pumpkin and cream cheese filling, infused with warm pumpkin pie spices. Perfect for autumn gatherings and holiday desserts, this cake offers a smooth texture with a delightful balance of sweetness and spice.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 0 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Base Layer

• 1 (15.25 oz) yellow cake mix
• 1/2 cup butter, melted and cooled
• 1 egg

Filling

• 1 (8 oz) package cream cheese, softened
• 1 (15 oz) can pumpkin puree
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 cup butter, melted and cooled
• 3 cups powdered sugar
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a 9×13-inch baking dish to ensure the cake does not stick.
2. Make the Base Layer: In a large mixing bowl, combine the yellow cake mix, 1/2 cup melted and cooled butter, and 1 egg. Stir until the ingredients are fully incorporated and form a smooth batter. Press this batter evenly into the bottom of the prepared baking dish to create the base layer.
3. Prepare the Filling: In a separate large bowl, beat together the softened cream cheese and pumpkin puree until the mixture is smooth and uniform. Add the 3 eggs, 1 1/2 teaspoons vanilla extract, and 1/2 cup melted and cooled butter to the bowl, mixing thoroughly to combine all ingredients.
4. Add Sugar and Spices: Gradually incorporate 3 cups powdered sugar, 2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt into the pumpkin cream cheese mixture. Continue mixing until the filling is smooth and well blended.
5. Assemble and Bake: Pour the pumpkin filling over the prepared base layer in the baking dish. Spread it into an even layer, ensuring it covers the base fully. Bake for 40 minutes. The center should remain slightly jiggly when done, indicating the perfect moist texture.
6. Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for about 45 minutes. Once cooled, slice into bars or squares. Serve with whipped cream or vanilla ice cream for an extra indulgent treat.

Notes

• Use room temperature cream cheese for a smoother filling without lumps.
• Do not overbake; the slight jiggle in the center ensures a moist, tender texture.
• For added flair, garnish with chopped pecans or a dusting of cinnamon on top.
• This cake stores well in an airtight container in the refrigerator for up to 4 days.
• Allowing the cake to cool completely before slicing gives the best clean cuts.

Keywords: pumpkin butter cake, pumpkin dessert, cream cheese pumpkin cake, fall desserts, pumpkin pie spice cake