Pumpkin Spice Butter Cake aka “Crack Cake”

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.”

FAQs

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!

Enjoy!

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:

• Pumpkin Mascarpone Cheesecake with Candied Cinnamon Pecans
• Brown Butter Cardamom Linzer Cookies with Passion Fruit Jelly
• Texicali Chocolate Sheet Cake
• Pumpkin Passion Fruit Spice Cake
• Brown Butter and Pecan Rum Cake

Pumpkin Spice Butter Cake aka “Crack Cake”

Recipe by Angela and Mark Course: DessertsCuisine: AmericanDifficulty: Easy

Servings

18

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

This ooey gooey Pumpkin Spice Butter Cake is highly addictive!

Ingredients

• Crust

• 1 box yellow cake mix (or 3 cups homemade)

• 1 egg

• 1/2 cup 1/2 unsalted butter

• Filling

• 3 1/2 cups 3 1/2 confectioners sugar

• 1 whole egg

• 2 egg yolks

• 8 oz 8 cream cheese softened

• 1 (15 oz) can pure pumpkin puree (NOT pumpkin pie filling)

• 2 tsp 2 vanilla extract

• 1 tbsp 1 pumpkin pie spice mix (ground cloves, all spice, green cardamom, and cinnamon)

• Additional 1.5 cups powdered sugar

Directions

• CRUST
• Preheat oven to 350°
• Brown butter in pan over med heat until butter solids separate and become golden brown with a nutty aroma (about 5 minutes).
• With a hand mixer, combine the brown butter, yellow cake mix and 1 egg for the crust together until thoroughly mixed.
• Spray a 9×13 inch baking dish with cooking spray.
• Spread crust batter in thin layer across bottom of pyrex and up the sides about halfway to the top of the dish. Set aside and make the filling.
• FILLING
• Sift 3.5 cups confectioners sugar into bowl of a stand mixer
• Add 1 egg and 2 egg yolks, cream cheese, pumpkin, vanilla, and pumpkin spice mix. Mix on low until just combined, then increase speed to medium-high until thoroughly combined (approx. 5 min).
• Slowly add the remaining 1.5 cups confectioners sugar, then mix on high for 5 min.
• Pour into crust
• Bake for 40-50 min, then remove and let cool. Serve by cutting cake into 3×2 inch squares (serves about 18 people).

Did you make this recipe?

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