Pumpkin Butter Cake is a quick and easy pumpkin dessert, made from a cake mix, but with real pumpkin puree and warm spices. It’s one of my favorite easy fall desserts!

Now look at me getting all fancy with the photography and cute little logo!

There is a reason for that, and I wish it was because I wanted it to look like images from the cool kids on the block. Well, I do want it to look great, but that is beside the point. This is to thwart photo theft, which has once again struck on my site.  I am really not sure why either, as I am by NO means a great photographer. I took this photo with my iPhone.

Anyway, back to the pumpkin butter cake recipe.

This cake has been made 20 different ways, on 200 different sites. Each recipe varies a bit from the other, but for the most part, they are all the same.  It’s hard to stand out in a sea of pumpkin posts, but I think mine is just a bit different. ????

Besides it being an easy and OH so delicious cake, one of the things I like about this recipe is that it uses cake mix as the crust base. I do this a lot with chocolate cake recipes, then I top them with cookie dough. Now that is a sinful dessert!

My favorite pumpkin butter cake recipes come from Mostly Homemade Mom, Paula Deen, Taste of Home and My Baking Addiction, but I hope you try this one.  It is a blend of many of my favorites but with a bit of extra spice added to make it pop.

Here’s the pumpkin butter cake recipe. Enjoy!

Heather Tallman

Pumpkin Butter Cake

10 minPrep (inc. refrigeration & rest time)

60 minCook Time

1 hr, 10 Total Time

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Ingredients

• 1 box of butter yellow cake mix
• 1 stick of butter, melted and slightly cooled
• 1 large egg, beaten
• 1 15 oz can of pumpkin (OR roast your own pie pumpkin)
• 8 oz of cream cheese, room temp
• 1 stick of melted butter
• 3 eggs
• 1/2 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• pinch of salt
• 1 tsp vanilla
• 2 C powdered sugar
• topping of choice

Instructions

1. Preheat oven to 350.
2. Melt 1 stick of butter in large bowl, add to that the cake mix and beaten egg.
3. Press mixture into the bottom of an 9×13 pan coated in nonstick spray.
4. In another bowl, melt the other stick of butter.
5. Beat in the eggs, cream cheese, pumpkin, salt and spices.
6. Blend in the vanilla and slowly add in the sugar.
7. Pour over the crust dough.
8. Place in oven and bake for 55-60 minutes.
9. The center will bake to a jiggly finish.
10. I stored this in the refrigerator because I liked the cold consistency better.

Cuisine: Dessert | Recipe Type: Cake

Important Notes

Bake in one pan OR split into 2 smaller round cakes!

7.6.6

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This cake would be perfect to serve at a Halloween party. Speaking of that, be sure to also check out my recipe for ‘spooky’ white chocolate adult shakes.