If you have ever had a Southern butter cake, then this seasonal Pumpkin Spice Butter Cake will quickly become your favorite seasonal dessert! Butter cakes are ooey gooey and on the sweet end of the spectrum. Every time we make this cake, it does not last long and everyone asks for more! This is why we refer to this highly addictive cake as “crack cake.”
Does this taste like pumpkin pie?
Nope. It is not quite like pumpkin pie outside of containing pumpkin and pumpkin pie spice. We prefer it over the traditional pumpkin pie because it just tastes better. This is, of course, our opinion! You may not agree, and you can continue making your favorite pumpkin pie instead if that is your preference.
How sweet is this cake?
Very sweet. It has a good amount of powdered sugar and is definitely on the sweet side. If you aren’t a fan of very sweet cakes, then this probably isn’t for you.
Is the filling supposed to be gooey?
Yep! This is not like any traditional sponge cake, or cake as most people know it. There is no flour in the filling, so it ends up being very gooey as you can see from the photo. The texture is actually closer to a pie than a cake, so don’t be alarmed is it appears to not look like a solid cake filling after baking.
Can I cut the recipe in half?
Yes, you definitely can. This recipe serves about 18 people once cut into 3×2 inch squares. For baking ease, the full recipe is quite large due to using a whole box of yellow cake mix. We have had some people make this in two separate pie pans instead of a 9×13 baking dish to bring to Thanksgiving or other gatherings. Do what works for you!
We hope you enjoy this Pumpkin Spice Butter Cake recipe! If you give it a try, leave us a comment below or tag us on Instagram @cooking_with_wine!
Check out other Fall recipes we love below: