Pumpkin Butter Cake

Pumpkin Butter Cake

If you’re looking for a new spin on an old classic pumpkin pie, this pumpkin butter cake takes the cake! If you’ve had an open gooey butter cake before, it’s similar to that with a pumpkin pie filling on top. And the recipe lives up to its name, requiring TWO sticks of butter. :) 

Ingredients

Cake

• 1 18 oz. pkg. yellow cake mix
• 1 egg
• 8 TBS butter melted

Filling:

• 1 8 oz. pkg. cream cheese, softened
• 1 15 oz. can pumpkin
• 3 eggs
• 1 tsp. vanilla
• 8 TBS. butter melted
• 16 oz. powdered sugar 1 box or half bag
• 1 tsp. cinnamon
• 1 tsp. nutmeg

Instructions

1. Heat oven to 350 degrees.
2. Combine the cake mix, egg, and butter. Mix well.
3. Pat the mixture down into a sprayed 9x13 pan. Set aside.
4. To make the filling, beat the cream cheese and pumpkin, in a bowl, until smooth.
5. Add the eggs, vanilla, and butter. Beat together.
6. Add the powdered sugar, cinnamon, nutmeg, mix well.
7. Spread pumpkin mixture over cake batter crust.
8. Bake about 40 - 50 minutes.
9. Serve with whipped cream on top.
10. * Be careful not to overbake, the top will look perfect, but the bottom layer of crust will be too toasty. The cake should have a slight wiggle and be "gooey".