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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
Pumpkin Puree
15 oz pumpkin puree
Unsalted Butter
4 tbsp unsalted butter
melted
Yellow Cake Mix
1 box yellow cake mix
Egg
1 large egg
Cooking Spray
cooking spray
Cream Cheese
8 oz cream cheese
room temperature
Eggs
2 large eggs
Pure Vanilla Extract
1 tsp pure vanilla extract
Powdered Sugar
12 oz powdered sugar
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?