Pumpkin Butter Cake October 22 2013, 0 Comments

Take this cake to the next level with our NEW Ginger Infused Caramel!!

Pumpkin Butter Cake


  • 1 box of butter yellow cake mix
  • 1 stick of butter, melted and slightly cooled
  • 1 large egg, beaten
  • 1 15 oz can of pumpkin (OR roast your own pie pumpkin)
  • 8 oz of cream cheese, room temp
  • 1 stick of melted butter
  • 3 eggs
  • 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • pinch of salt
  • 1 tsp vanilla
  • 2 C powdered sugar
  • topping of choice


    1. Preheat oven to 350.
    2. Melt 1 stick of butter in large bowl, add to that the cake mix and beaten egg.
    3. Press mixture into the bottom of an 9x13 pan coated in nonstick spray.
    4. In another bowl, melt the other stick of butter.
    5. Beat in the eggs, cream cheese, pumpkin, salt and spices.
    6. Blend in the vanilla and slowly add in the sugar.
    7. Pour over the crust dough.
    8. Place in oven and bake for 55-60 minutes.
    9. The center will bake to a jiggly finish.
    10. I stored this in the refrigerator because I liked the cold consistency better.