Pumpkin Butter Cake
This recipe uses a little shortcut in the form of boxed yellow cake mix. It mixes up with butter and one egg for the perfect base, just buttery enough to balance the creamy pumpkin layer on top. With only a few extra pantry staples like cream cheese, powdered sugar, and pumpkin pie spice, you’ve got a dessert that looks like it took all day to make but comes together in minutes. It’s easy enough for a weeknight bake but special enough for a Thanksgiving dessert table.
The texture here can’t be beat. Soft in the center, lightly crisped around the edges, and delightfully gooey when still warm. That slight jiggle when you take it out of the oven? That’s how you know it’s perfect.
Give them plenty of time to cool before slicing (trust me, it’s worth the wait), and you’ll be rewarded with clean, beautiful bars that hold their shape. Whether you’re serving them at a fall potluck, a family dinner, or just treating yourself after a long day, these Pumpkin Butter Bars never fail to impress.
Base Layer
- 1 (15.25 oz) yellow cake mix
- 1/2 cup butter, melted and cooled
- 1 egg
Filling
- 1 (8 oz) package cream cheese, softened
- 1 (15 oz) can pumpkin puree
- 3 eggs
- 1 1/2 teaspoons vanilla
- 1/2 cup butter, melted and cooled
- 3 cups powdered sugar
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Preparation
- Preheat oven to 350 degrees F and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the cake mix, ½ cup melted butter, and 1 egg until fully incorporated. Press mixture into an even layer in the baking dish to form the base.
- In another large bowl, mix together cream cheese and pumpkin puree until smooth. Add eggs, vanilla, and melted butter, then mix until combined.
- Add powdered sugar, pumpkin pie spice, and salt and mix until smooth.
- Pour filling over base and spread into an even layer.
- Bake cake for 40 minutes, center will still have a slight jiggle.
- Allow bars to cool for 45 minutes before slicing.
- Serve with whipped cream or vanilla ice cream.
