Pumpkin Butter Cake {recipe}

There is so much butter and powdered sugar in this recipe it’s scandalous.

Seriously, scandal in the Alderman household!

But who doesn’t need a little scandal now and then, especially if it’s as harmless (and delicious!) as this Pumpkin Butter Cake? As I was searching for a sweet treat to serve to our community group this week, this recipe via Pinterest made me salivate. It’s simple and has two of my favorite things in the title.

Even though I’ve already started decorating for Christmas (so early, I know!) and it’s already winter weather outside, I thought I’d retain a little bit of Fall with this perfect seasonal recipe.

P U M P K I N  B U T T E R  C A K E

Ingredients
For the crust:
1 box yellow cake mix
1/2c melted butter
1 egg, slightly beaten

For the filling:
15oz can pumpkin
8 oz cream cheese, softened
1/2c melted butter
3 eggs
1 tsp vanilla
1 tsp pumpkin pie spice
16oz (1lb box) powdered sugar 

Directions

Mix crust ingredients in a medium bowl until well combined. Spray a 9×13 baking dish with nonstick spray and press crust into the bottom evenly. Beat pumpkin, cream cheese, melted butter, and eggs until creamy. Add vanilla and pumpkin pie spice. Gradually add powdered sugar, beat well. Spread filling over crust. Bake at 350 degrees for 50-55 minutes (center will still be slightly jiggly).

Serve with whipped cream and sprinkles or vanilla ice cream.

Enjoy! xo xo

You might also enjoy: Bourbon Apple Cake, Pumpkin Bread