Junior League of Omaha – A Century of Serving: Pumpkin Butter Cake Recipe

Fall is here! That means it’s time to start making pumpkin EVERYTHING. And honestly it’s not fall if you don’t make Pumpkin Butter Cake. It’s made with a yellow cake crust topped with a creamy pumpkin layer and is what all of your fall dreams are made of. Let’s just call this a warm up for Thanksgiving, cool?

The best part about this recipe is how easy it is! Most of the ingredients you already likely have around your kitchen: Yellow cake mix, butter, powdered sugar, pumpkin, eggs, etc.

Start off by making the crust with the cake mix, butter and eggs. You’re not making the cake as directed on the box, instead you’re making it into a crust—keeps it simple!

Next, combine the pumpkin and cream cheese. Once you add in the remaining ingredients it’s ready for the oven! This is where your kitchen will start to smell like fall. And it is DIVINE.

I topped this with a little bit of powdered sugar, but it would be great topped with whipped cream as well! Not only is this super easy to make, but it’s full of flavor and a perfect seasonal dessert. Pumpkin Gooey Butter Cake is sure to please everyone at the dinner table this Fall Season!

Junior League of Omaha – A Century of Serving 

Pumpkin Butter Cake

# Servings: 8 Category: Desserts


  • 1 package yellow cake mix
  • ½ cup butter, softened
  • 1 egg
  • 1 can pumpkin puree
  • 8 ounces cream cheese, softened
  • ½ cup butter, melted
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 16 ounces confectioners’ sugar
  • 1  teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg


Preheat the oven to 350 egress. Grase a 9×13 inch baking pan. 

Combine the yellow cake mix, softened butter, and 1 egg in abowl and mix well. Spread in the prepared baking pan.

Combine the pumpkin and cream cheese in a large mixing bowl and beat until smooth. Beat in the melted butter, 3 eggs and vanilla extract. Add the confectioner’s sugar, cinnamon and nutmeg and mix well. Spread over the cake batter. Bake for 40 to 50 minutes or until set but slightly soft in the center.

To learn more or purchase your own copy of the A Century of Serving cookbook click here.

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