Friday, November 14, 2014

Pumpkin Butter Cake

Ingredients for the crust:
· 1 box yellow cake mix
· ½ cup butter, melted
· 1 egg, slightly beaten

Ingredients for the filling:
· 1 (15-ounce) pumpkin puree (not pumpkin pie filling)
· 1 (8-ounce) cream cheese, softened
· ½ cup melted butter
· 3 eggs
· 1 teaspoon vanilla
· 1 teaspoon pumpkin pie spice
· 1 (1-pound) box powdered sugar
· Whipped cream and toasted chopped pecans, for garnish


1. Preheat oven to 350 degrees.
2. Spray a 9x13-inch baking dish with cooking spray. Mix crust ingredients in a medium bowl until well combined. Press crust into the bottom of the baking dish evenly.
3. Beat pumpkin, cream cheese, melted butter and eggs until creamy. Add vanilla and pumpkin pie spice. Gradually add powdered sugar and beat well. Spread filling over crust.
4. Bake for 50 minutes (center will still be slightly giggly). Let sit in pan for about 30 minutes before serving.
5. Serve with a dollop of whipped cream and sprinkle with toasted chopped pecans. 

This Pumpkin Butter Cake is delish!!!

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