This two-layer Pumpkin Butter Cake will be a new Fall favorite. Its buttery cake layer bottom is moist and delicious and topped with a creamy layer of pumpkin puree, cinnamon, cream cheese, powdered sugar, nutmeg and ginger. All blended together and topped with whipped cream to make this delicious Fall Dessert.
Ooey Gooey Pumpkin Butter Cake Recipe
It’s that time of year when the colors start to change and we all start thinking about apple and pumpkin recipes. Perfect time for our delicious Pumpkin Butter Cake!
Fall recipes are not only warm and delicious to eat, but they also can make your house smell amazing. There is nothing like those cinnamon and nutmeg smells that fill your house when you are baking yummy fall desserts!
I’m Mary Ellen and I blog over at Recipes Food and Cooking. I decided to start the Fall out right with a new Ooey Gooey Butter Cake this time made with pumpkin. I hope you love it as much as we did.
Do you love Fall Desserts too? One of our other favorites is our Pumpkin Delight! It is also a layered cake, but very light and not to be missed!
For more delicious ooey gooey-ness, check out Krissy’s Monkey Bread recipe!
How to make Pumpkin Butter Cake
The great thing about this Pumpkin Butter Cake recipe is that it is so easy to make!
- You start out with a cake mix bottom
- Then a pumpkin cream cheese topping
- Topped off with whipped cream and toffee bits!
You can put this together in less than 15 minutes and it bakes in a little over an hour depending on your oven. This kind of cake is better at room temperature and it does need to be refrigerated.
Be sure to take it out of the refrigerator at least 30 minutes before serving.
How to know when your butter cake is done baking
Sometimes because of the long baking times of these cakes, I get lots of questions about them. I start checking them at about 50 minutes into the baking time.
This one baked for 1 hour and 10 minutes in my oven. All ovens are different and baking times can be different from one oven to another.
A tester (like a toothpick) will pull out clean when it is done. It will also be slightly puffed in the center. Here is a pic of when mine came out of the oven. They tend to also fall a bit in the center as they cool.
One thing that can help keep any kind of cake like this level is to use (affiliate) Wilton Bake Strips. This helps with high-rise centers, cracked tops, and over-cooked cake edges.
To use them just wet them and wrap them around the outside of the pan. I love using them and they will make a difference in baking cakes if you use them.
Today I forgot to use them until I got this cake in the oven so this cake was baked without them. It looks level now because it just came out of the oven but it will fall in the center slightly as it cools.
How to make Homemade Whipped Cream
This recipe uses homemade whipped cream, but if you don’t feel like the extra step, you can always use Cool Whip!
Always wanted to make your own whipped cream? It is easy!
You will need 1 cup of heavy cream, 1 teaspoon of vanilla and a half of a cup of sugar.
Whip all three ingredients together until soft peaks are formed! That’s all there is to it!
Pumpkin Ooey Gooey Butter Cake
This two layer Pumpkin Butter Cake will be a new Fall favorite. It's buttery cake layer bottom is moist and delicious and topped with a creamy layer of pumpkin puree, cinnamon, cream cheese, powdered sugar, nutmeg and ginger. All blended together and topped with whipped cream to make this delicious Fall Dessert.
- 1 cake mix (yellow cake mix)
- ½ cup butter (melted)
- 1 egg
- ¼ cup water
- 8 oz cream cheese ( at room temperature)
- 1 16 oz can pumpkin
- 3 eggs
- ¼ cup butter
- ½ cup sugar
- 2½ cups confectionery sugar ((powdered sugar))
- ½ cup heavy cream
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- nutmeg (few sprinkles )
- 1 cup heavy cream
- 1 teaspoon vanilla
- 1/2 cup sugar
- Toffee Bits
Preheat oven to 325 degrees.
Put the cake mix, butter, egg and water in a mixing bowl. Beat until thoroughly mixed. Spread on the bottom of a 9 x 12 pan.
Put all of the topping ingredients in a mixer bowl. Mix until everything is thoroughly combined. Pour over the cake layer.
Bake for about 60 minutes. Mixture will be puffed in the center when done and a cake tester or toothpick will pull out clean.
How to Make Whipped Cream
Whip the heavy cream with the vanilla and sugar until soft peaks form.
Top cake and then sprinkle on a few toffee bits or Fall colored sprinkles or jimmies.
Nutrition per serving
Visit Mary Ellen at Recipes, Food & Cooking! See these other great recipes too:
Mary Ellen loves to cook and bake and learned to cook watching her grandmother, mom and aunts in her grandmother’s busy kitchen. It was a magical place where it seemed as if the pot never emptied and there was always room at the table for one more. It seems only natural that she would love to cook and bake so much. She worked in her uncle’s restaurant all through school and continued on a culinary path for about 15 years including being a pastry chef. She even owned a bakery for a short time.
Originally published September 10, 2015
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