Cake, Laugh

Pumpkin Butter Cake – Recipe!

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Pumpkin season is here and I am a huge fan of everything pumpkin.  Most people associate pumpkin with pie, especially around the holidays, but why stop there?  Pumpkin is great in all sorts of things whether it be savory or sweet.  So to kick off Pumpkin Palooza, I thought I would start with this old school recipe for Pumpkin Butter Cake.

This cake recipe has a buttery crust, that you press in the pan with your fingers and a smooth creamy filling of cream cheese, pumpkin and of course – a little more butter.  The top of the cake is sprinkled with a little sugar and pumpkin pie spice for a crackling crust and that’s it.  You can serve this room temperature or cold and it is lovely for dessert or with tea in the afternoon.

Ingredients

Crust

6 tablespoons butter – room temperature

1/2 cup granulated sugar

1 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon vanilla

Filling

8 ounces light cream cheese, room temperature

6 tablespoons butter, room temperature

1 cup packed brown sugar

1/4 cup granulated sugar

1 teaspoon vanilla

1 1/2 teaspoons pumpkin pie spice

1 cup canned pumpkin

3 eggs

Topping

1/4 cup granulated sugar

1/2 teaspoon pumpkin pie spice

(Serves 8)

To Prepare:

1.  Preheat the oven to 350 degrees.  Oil and line a 9-inch Springform pan.

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2.  To make the crust, cream together on high speed, butter and sugar.  Add the flour, baking powder, salt and vanilla, mix on low until coarse crumbs.  Dump the crumbs into your prepared pan.

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3.  Bake the crust in the oven for 10 minutes, or until the edges are lightly golden brown.  Let cool while you make the filling.

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4.  To make the filling, cream together on high speed, cream cheese, butter, brown sugar and granulated sugar, about 3 minutes.  Add the vanilla, pumpkin pie spice, pumpkin and eggs.  Mix on medium speed until smooth, about 2 minutes.

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5.  Pour the filling on top of the crust.  In a small bowl, mix together the topping ingredients and sprinkle over the filling.

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6.  Bake the cake in the oven for 35-45 minutes or until the top is set.  Remove from the oven and let cool for 1 hour.

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7.  Remove the cake from the pan.  Slice and serve or refrigerate for later.  Enjoy!

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