Pumpkin Butter Cake

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It’s pumpkin season! and a great way to enjoy it is this cake recipe for Pumpkin Butter Cake. It is essentially a combo of a cake and a pumpkin pie. In my attempt, I cooked the cake a little bit too long and the cake grew bigger than I expected so I have adjusted it in this recipe that it is now half the cake recipe so it should be half the size and the cook time is adjusted so it doesn’t overcook. Another node is you may notice some white dots in my pumpkin layer, that is what happens when you don’t wait for your cream cheese to soften before mixing it all together. Overall, a great recipe and the pumpkin topping is a big favorite.


  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • Topping
  • 8 oz cream cheese, room temperature
  • 1 (15 oz) can pumpkin
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 teaspoon cinnamon
  • ½ cup butter, melted
  • 3 cups powdered sugar, sifted


Step 1

Preheat oven 350. Line 9x13 pan with parchment paper.

Step 2

In a mixer bowl, cream butter and sugar until light and fluffy. Beat in the eggs, sour cream and vanilla.

Step 3

In a separate bowl. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture and beat until combined. Pour the batter into baking pan. Set aside.

Step 4

In bowl of stand mixer, beat cream cheese and pumpkin until smooth. Mix in vanilla, eggs, cinnamon and butter. Sift powdered sugar into mix.

Step 5

Bake base layer first into prepared oven for 5 minutes. Take it out and then pour pumpkin mixture into the prepared base. Bake for 45 minutes until edges are set and middle is still slightly gooey. Sprinkle with a little more powdered sugar if desired.

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