If there’s one dessert that perfectly captures the flavor of fall, it’s these Pumpkin Butter Cake. Rich, creamy, and full of that warm pumpkin spice, this recipe is the kind of dessert that will have everyone coming back for seconds. It’s got all the comfort of a pumpkin pie but with an irresistible buttery cake base that brings it all together. Serve these beauties with a dollop of whipped cream or a scoop of vanilla ice cream, and you’ve got dessert perfection.
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
- 1/2 cup butter, melted and cooled
- 3 cups powdered sugar
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
How to Make Pumpkin Butter Cake
- Preheat oven to 350 degrees F and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the cake mix, ½ cup melted butter, and 1 egg until fully incorporated. Press mixture into an even layer in the baking dish to form the base.
- In another large bowl, mix together cream cheese and pumpkin puree until smooth. Add eggs, vanilla, and melted butter, then mix until combined.
- Add powdered sugar, pumpkin pie spice, and salt and mix until smooth.
- Pour filling over base and spread into an even layer.
- Bake cake for 40 minutes, center will still have a slight jiggle.
- Allow bars to cool for 45 minutes before slicing.
- Serve with whipped cream or vanilla ice cream.
