Buttery Pumpkin Cake Recipe

Name: Buttery Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 ounce) box yellow cake mix; 1 egg; 8 tablespoons butter, melted; 1 (8 ounce) package cream cheese, softened; 1 (15 ounce) can pumpkin; 3 eggs; 1 teaspoon vanilla; 8 tablespoons butter, melted; 1 (16 ounce) package confectioners' sugar; 1 teaspoon cinnamon; 1 teaspoon nutmeg

Servings: persons

1 (18 ounce) box yellow cake mix
1 egg
8 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16 ounce) package confectioners' sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

1
Combine the cake mix, 1 egg and 8 tablespoons butter in a bowl.
2
Mix well with an electric mixer.
3
Pat the mixture into the bottom of a lightly greased 9- by 13-inch baking pan.
4
Beat the cream cheese and pumpkin in a large bowl until smooth.
5
Add the 3 eggs, vanilla and 8 tablespoons butter, and mix well.
6
Stir in the confectioner's sugar, cinnamon and nutmeg.
7
Spread the pumpkin mixture over the cake layer.
8
Bake at 350 degrees for 40 to 50 minutes.
9
Do not over bake, as the center should be gooey.

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (18 ounce) box yellow cake mix, 1 egg, 8 tablespoons butter, melted, 1 (8 ounce) package cream cheese, softened, and more.

Yes, Buttery Pumpkin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttery Pumpkin Cake

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