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Pumpkin Butter Cake Recipe

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4.3 from 9 reviews

This Pumpkin Butter Cake is a luscious dessert combining a buttery cake base with a creamy, spiced pumpkin cream cheese filling. Perfectly moist and richly flavorful, it’s an ideal treat for fall or any time you crave a decadent pumpkin dessert.

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

Ingredients

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 baking dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
  2. Make the base layer: In a large bowl, combine the yellow cake mix, 1/2 cup melted and cooled butter, and 1 egg. Mix until fully incorporated. Press this mixture evenly into the bottom of the prepared baking dish to form the cake base.
  3. Prepare the filling: In another large bowl, blend the softened cream cheese and pumpkin puree together until smooth. Then add the 3 eggs, vanilla extract, and 1/2 cup melted butter, mixing until combined.
  4. Add powdered sugar and spices: To the pumpkin-cream cheese mixture, add 3 cups powdered sugar, 2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt. Mix thoroughly until the filling is smooth and well combined.
  5. Assemble the cake: Pour the filling evenly over the prepared base layer and spread it out into an even layer using a spatula.
  6. Bake the cake: Place the baking dish in the preheated oven and bake for 40 minutes. The cake center should still have a slight jiggle when done, indicating it is set but moist.
  7. Cool before slicing: Remove the cake from the oven and allow it to cool for 45 minutes. This helps the filling set properly for clean slices.
  8. Serve: Slice into bars and serve. For extra indulgence, top with whipped cream or a scoop of vanilla ice cream.

Notes

  • Make sure the butter used in the batter and filling is melted but cooled to prevent cooking the eggs prematurely.
  • Do not overbake; the slight jiggle in the center ensures a moist, creamy filling.
  • If desired, garnish slices with chopped pecans or a sprinkle of cinnamon for added texture and flavor.
  • This cake stores well covered in the refrigerator for up to 3 days.

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