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Decadent Pumpkin Butter Cake

This Decadent Pumpkin Butter Cake is a luscious, melt-in-your-mouth dessert perfect for fall gatherings. The mouthwatering combination of a crumbly crust and a velvety pumpkin filling will have your guests raving.
2
1 hr
TOTAL TIME
229
CALORIES
$0.32
PER SERVING
Decadent Pumpkin Butter Cake
Ingredients
10 INGREDIENTS
20 SERVINGS
Canned Pumpkin Puree
15 oz canned pumpkin puree
Cooking Spray
cooking spray
Powdered Sugar
12 oz powdered sugar
Yellow Cake Mix
1 box yellow cake mix
Cream Cheese
8 oz cream cheese
room temperature
Unsalted Butter
8 tbsp unsalted butter
melted
Egg
1 large egg
Eggs
2 large eggs
Vanilla Extract
1 tsp vanilla extract
Pumpkin Pie Spice
2 tsp pumpkin pie spice
Directions
9 STEPS
15 min
PREP TIME
45 min
COOK TIME
1 hr
TOTAL TIME
1
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
2
In a medium bowl, combine the yellow cake mix, 1 large egg, and 8 tablespoons melted unsalted butter. Beat the mixture with an electric mixer until well combined.
3
Press the dough evenly into the bottom of the prepared pan, creating the crust.
4
In a large bowl, beat the cream cheese and pumpkin puree together using an electric mixer until smooth, approximately 3-4 minutes.
5
Add 2 large eggs, 8 tablespoons melted unsalted butter, pumpkin pie spice, and pure vanilla extract to the pumpkin mixture. Beat until smooth.
6
Gradually add the powdered sugar to the pumpkin mixture, mixing until thoroughly combined.
7
Pour the pumpkin filling on top of the crust, spreading it into an even layer.
8
Bake for 45 minutes or until the center is just set. Let cool completely.
9
Cut the cake into squares and serve at room temperature or chilled. Optionally, top with whipped cream and a sprinkle of pumpkin pie spice before serving.
Health Info
Macros
37g
CARBS
7g
FAT
2g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
What is a pumpkin cake?
What ingredients do I need to make pumpkin cake?
Can I use fresh pumpkin instead of canned pumpkin puree?
What is the best way to mix the ingredients for pumpkin cake?
How long should I bake the pumpkin cake?
How can I make the pumpkin cake more moist?
How can I store leftover pumpkin cake?
What can I serve with pumpkin cake?