Nothing says fall like pumpkin – pumpkin candles, pumpkin spice lattes, pumpkin shaped candies, carving pumpkins. Ok, you get the idea pumpkins are everyway this time of the year.
If you are looking for the perfect fall desert, check out this gooey butter cake with pumpkin on a sweet buttery crust. One bite and you will be hooked!
Pumpkin Butter Cake
For the Cake:
- 1 box of yellow cake mix
- 1 egg
- 8 tablespoons of butter, melted
For the Filling:
- 1 8 oz. package cream cheese, softened
- 1 small can pumpkin, 15 oz ( I used 2 1/4 cups pureed kabocha)
- 8 tablespoons butter, melted
- 3 eggs
- 12 ounces of powdered sugar
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
Preheat oven to 350°F. Mix cake mix, butter and egg in large bowl and beat with mixer until combined. Press into a greased 9 x 13″ glass baking dish.
Beat cream cheese and pumpkin in large bowl with mixer until smooth and creamy. Add eggs and melted butter and beat until combined. Add powdered sugar, nutmeg and cinnamon and mix until well incorporated. Pour filling onto cake
Bake 40-50 minutes. Do not over bake as center is supposed to be slightly “giggly”.
When cool, slice and serve. Garnish with whipped topping, powdered sugar or some vanilla ice cream.
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