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Pumpkin Butter Cake
Pumpkin Butter Cake recipe made with yellow cake mix, pumpkin puree, cream cheese, butter, egg, powdered sugar, and spices. An easy and festive fall dessert!
Course Dessert
Cuisine American
Keyword recipe for pumpkin butter cake
Prep Time 15 minutes minutes
Cook Time 55 minutes minutes
Servings 12 servings
Calories 514 kcal
For the crust 15.25 oz box yellow cake mix 1/2 cup butter melted 1 egg slightly beaten For the filling 15 oz pumpkin puree NOT pumpkin pie filling 8 oz cream cheese softened 1/2 cup butter melted 3 eggs 1 teaspoon vanilla 1 teaspoon pumpkin pie spice 16 oz powdered sugar whipped cream cute fall sprinkles
Mix crust ingredients in a medium bowl until well combined.
Spray a 9x13 baking dish with nonstick spray and press crust into the bottom evenly.
Beat pumpkin, cream cheese, melted butter, and eggs until creamy.
Add vanilla and pumpkin pie spice.
Gradually add powdered sugar, beat well.
Spread filling over crust. Bake at 350 degrees for 50-55 minutes (center will still be slightly giggly).
Cool before slicing and serving with optional whipped cream and sprinkles.
Calories: 514 kcal | Carbohydrates: 71 g | Protein: 5 g | Fat: 24 g | Saturated Fat: 14 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 116 mg | Sodium: 481 mg | Potassium: 143 mg | Fiber: 1 g | Sugar: 54 g | Vitamin A: 6321 IU | Vitamin C: 2 mg | Calcium: 118 mg | Iron: 2 mg