When autumn rolls around, few flavors capture the cozy spirit of the season quite like pumpkin. Combine that with the silky richness of Philadelphia Cream Cheese, and you’ve got the ultimate fall indulgence — Pumpkin Butter Cake. This decadent dessert is a cross between a moist pumpkin spice cake and a creamy cheesecake, creating a melt-in-your-mouth treat that’s impossible to resist.
Perfect for Thanksgiving, holiday gatherings, or just a chilly weekend afternoon, this cake is as beautiful as it is delicious. Let’s dive into what makes it special — and how you can make it right in your own kitchen.
Why Pumpkin Butter Cake is So Irresistible
Pumpkin Butter Cake has roots in the famous “Ooey Gooey Butter Cake” from St. Louis, but this version gets a seasonal twist. The bottom layer is a rich, buttery pumpkin spice cake, while the top layer is a luscious cream cheese filling made with Philadelphia Cream Cheese — known for its smooth texture and pure, creamy flavor.
The result? A dessert that’s sweet, creamy, slightly tangy, and perfectly spiced — a little slice of heaven with every bite.
Ingredients You’ll Need
For the Pumpkin Cake Layer:
1 box (15.25 oz) yellow cake mix
1 stick (½ cup) unsalted butter, melted
1 large egg
1 cup canned pumpkin puree (not pumpkin pie filling)
1 teaspoon pumpkin pie spice
For the Cream Cheese Topping:
1 package (8 oz) Philadelphia Cream Cheese, softened
2 large eggs
1 teaspoon vanilla extract
3½ cups powdered sugar
¼ cup canned pumpkin puree
½ teaspoon cinnamon
Step-by-Step Instructions
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
Step 2: Make the Pumpkin Cake Base
In a large bowl, mix together the cake mix, melted butter, egg, pumpkin puree, and pumpkin pie spice. Stir until just combined — the mixture will be thick, more like cookie dough than cake batter.
Press the dough evenly into the prepared baking pan to form the base layer.
Step 3: Prepare the Cream Cheese Filling
In a separate bowl, beat the Philadelphia Cream Cheese with an electric mixer until smooth and creamy. Add the eggs and vanilla extract, then beat again until fully incorporated.
Gradually add the powdered sugar, mixing on low speed until smooth. Finally, blend in the pumpkin puree and cinnamon.
Step 4: Layer and Bake
Pour the cream cheese mixture over the pumpkin cake base, spreading it evenly with a spatula.
Bake for 40–45 minutes, or until the edges are golden brown and the center is set but still slightly jiggly.
Be careful not to overbake — the gooey texture is what makes this cake so irresistible!
Step 5: Cool and Serve
Let the cake cool completely before slicing. For a neater presentation, refrigerate it for at least 1 hour before cutting into squares or bars.
Serve chilled or at room temperature, and top with a dusting of powdered sugar or a dollop of whipped cream.
Tips for the Best Pumpkin Butter Cake
Use real Philadelphia Cream Cheese for the creamiest texture and authentic flavor.
Don’t substitute pumpkin pie filling — it’s pre-sweetened and spiced, which can throw off the balance.
For extra indulgence, drizzle each slice with caramel sauce or maple glaze.
Want more spice? Add a pinch of nutmeg or cloves to the cake batter.
A Fall Favorite You’ll Make Again and Again
This Pumpkin Butter Cake with Philadelphia Cream Cheese is the kind of dessert that disappears fast — the perfect blend of soft cake, creamy filling, and cozy pumpkin spice. It’s easy to make, rich enough to impress, and festive enough for any fall celebration.
So the next time you’re craving something sweet and seasonal, skip the pie and bake this pumpkin masterpiece instead. One bite, and you’ll understand why it’s become a fall baking favorite everywhere.
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