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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
Cook Time 55 minutes
Servings 12 servings
Calories 514kcal

Ingredients

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

Instructions

  • 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.

Nutrition

Calories: 514kcal | Carbohydrates: 71g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 481mg | Potassium: 143mg | Fiber: 1g | Sugar: 54g | Vitamin A: 6321IU | Vitamin C: 2mg | Calcium: 118mg | Iron: 2mg