This Pumpkin Butter Cake is a cozy fall dessert that combines a soft, buttery cake base with a creamy pumpkin cheesecake-like topping. It’s rich, sweet, and lightly spiced — perfect for Thanksgiving, potlucks, or whenever you crave pumpkin goodness.
Ingredients
For the Cake Layer:
- 1 box yellow cake mix
- 1 large egg
- ½ cup (1 stick) unsalted butter, melted
For the Pumpkin Filling:
- 1 (8 oz) package cream cheese, softened
- 1 (15 oz) can pure pumpkin (such as Libby’s)
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup (1 stick) unsalted butter, melted
- 3½ cups powdered sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. - Prepare the Cake Base
In a large bowl, combine the yellow cake mix, melted butter, and 1 egg. Mix until fully combined — the batter will be thick.
Press evenly into the bottom of the prepared pan to form the crust. - Make the Pumpkin Filling
In another bowl, beat the cream cheese until smooth. Add the pumpkin, eggs, vanilla, and melted butter. Beat until well blended.
Add powdered sugar, cinnamon, and nutmeg, and mix until smooth and creamy. - Assemble and Bake
Pour the pumpkin filling over the cake base and spread evenly.
Bake for 40–50 minutes, until the edges are set but the center is still slightly soft. (It should jiggle a little — like pumpkin pie!) - Cool and Serve
Let the cake cool completely before cutting.
Serve as-is or top with whipped cream and a sprinkle of cinnamon sugar.
Storage
Refrigerate leftovers in an airtight container for up to 5 days.
Serve chilled or let it come to room temperature before eating.
Why You’ll Love It
- Combines the flavors of pumpkin pie and butter cake in one dessert.
- Easy to make with simple ingredients.
- Perfect for fall gatherings, holidays, or cozy weekends.
FAQ
Q: Can I use spice cake mix instead of yellow cake mix?
Yes! It adds extra warmth and depth to the flavor.
Q: Can I freeze Pumpkin Butter Cake?
Absolutely. Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Q: How do I know when it’s done baking?
The center should still have a slight jiggle — that’s what gives it the creamy texture once cooled.
Conclusion
This Pumpkin Butter Cake is pure autumn comfort in every bite. With its buttery base and smooth pumpkin-cream filling, it’s bound to become one of your go-to desserts for the season. Serve it chilled with whipped cream and enjoy the sweet taste of fall!
