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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.

Ingredients

Scale

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

Find it online: https://trendytasterecipes.com/pumpkin-butter-cake-recipe/