Paula Deen Pumpkin Butter Cake is a rich, Southern-style dessert made with a buttery yellow cake crust and a creamy pumpkin filling. The cake tastes incredibly delicious, combining sweet, spiced pumpkin with smooth cream cheese.
Paula Deen makes this dessert on her cooking shows and YouTube channel, where her Southern recipes are featured. The best time to feel inspired to make this dessert is during fall or any cozy day at home.
Now I will explain how to make Paula Deen Pumpkin Butter Cake using simple ingredients and clear steps, so the result becomes a moist, flavorful treat everyone enjoys.
About This Recipe
Paula Deen Pumpkin Butter Cake is a delightful dessert that starts with a buttery yellow cake crust and is topped with a creamy pumpkin and cream cheese mixture.
The Paula Deen Pumpkin Butter Cake highlights classic fall spices like cinnamon and nutmeg, giving it a warm and inviting flavor.
Easy to prepare, this Paula Deen Pumpkin Butter Cake is moist and rich, perfect for holiday celebrations or any time you want a comforting treat.
Paula Deen Pumpkin Butter Cake smooth texture and balanced sweetness make it a favorite among pumpkin dessert lovers.
How To Prepare Paula Deen Pumpkin Butter Cake?
Recipe Overviews
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American (Southern)
Calories: 500 kcal per slice (based on 12 servings)
Yield: 12 servings
Kitchen Utensils
- 9×13 inch baking pan
- Mixing bowls (large and medium)
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
Ingredients
For the crust:
- 1 (18-ounce) box yellow cake mix
- 1 large egg
- ½ cup butter, melted
For the pumpkin filling
- ½ cup butter, melted and cooled
- 8 oz cream cheese, softened
- 15 oz pure pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 16 oz powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
Instructions
Step 1: Preheat & Prepare Pan
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with non-stick spray or butter and set it aside.
Step 2: Make the Crust
In a medium bowl, combine the yellow cake mix, 1 egg, and ½ cup melted butter. Mix until fully combined and a soft dough forms. Press this mixture evenly into the bottom of the prepared baking pan to form the crust.
Step 3: Prepare the Pumpkin Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, and beat until well combined. Then add the melted (cooled) butter, 3 eggs, vanilla extract, powdered sugar, cinnamon, and nutmeg. Beat until the filling is smooth and creamy.
Step 4: Assemble and Bake
Pour the pumpkin filling over the crust and spread it evenly with a spatula. Bake in the preheated oven for 45 to 50 minutes. The center should be just set but still slightly soft—it will firm up as it cools.
Step 5: Cool, Slice, and Serve
Remove the cake from the oven and let it cool completely in the pan on a wire rack. Slice into squares or bars and serve plain, or with a dollop of whipped cream or a sprinkle of cinnamon sugar.
Why We Love This Recipe
Paula Deen Pumpkin Butter Cake is a favorite because it delivers a wonderful mix of textures and flavors.
The crisp, buttery crust pairs beautifully with the creamy, spiced pumpkin filling, creating a dessert that feels both cozy and indulgent.
Its blend of cinnamon, nutmeg, and pumpkin makes it perfect for fall celebrations or anytime you crave something comforting.
Easy to make and irresistibly delicious, this Paula Deen Pumpkin Butter Cake brings warmth and sweetness to any table, making it a crowd-pleaser every time.
Expert Tips
1. Ensure the cream cheese and melted butter are at room temperature before mixing; this helps achieve a smooth, creamy filling without lumps or separation.
2. When pressing the yellow cake mix crust into the pan, apply firm and even pressure to create a dense, sturdy base that prevents the filling from sinking or leaking during baking.
3. Monitor baking time carefully—remove the cake when the center still has a slight wobble; this ensures the filling remains moist and custardy rather than dry or cracked.
4. Allow the cake to cool completely in the pan on a wire rack before slicing. This resting time lets the filling fully set, resulting in clean slices and better texture.
5. To deepen the flavor profile, consider adding warm spices like ground cloves, ginger, or allspice to the pumpkin mixture, enhancing the cake’s autumnal warmth and complexity.
6. For best results, use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice balance.
7. If you prefer a sweeter cake, gradually add powdered sugar, tasting as you go to avoid overpowering the natural pumpkin flavor.
What to Serve Paula Deen Pumpkin Butter Cake With
Paula Deen Pumpkin Butter Cake is delicious when paired with flavors that complement its warm, spiced pumpkin filling. Serve it alongside a scoop of cinnamon or butter pecan ice cream to enhance the autumnal taste.
A drizzle of honey or a light cream cheese glaze can add a subtle sweetness without overpowering the cake. For some texture, sprinkle crushed gingersnap cookies or toasted almonds on top.
Enjoy this Paula Deen Pumpkin Butter Cake with a cup of herbal tea, such as chamomile or ginger, which brings out the cozy spices and makes for a perfectly balanced treat.
Optional Add-In’s And Variations
Optional Add-Ins
➢ Chopped Pecans or Walnuts — Adds crunch and a nutty flavor to the filling or crust.
➢ Mini Chocolate Chips — For a hint of chocolate sweetness throughout the cake.
➢ Dried Cranberries or Raisins — Adds chewy texture and a touch of tartness.
➢ Shredded Coconut — For extra texture and a subtle tropical twist.
➢ Pumpkin Spice or Allspice — To deepen the warm spice flavor beyond cinnamon and nutmeg.
Variations
➢ Pecan Topped Pumpkin Cake — Sprinkle chopped pecans mixed with brown sugar over the crust before adding the filling.
➢ Swirled Cream Cheese Pumpkin Cake — Swirl extra cream cheese mixture into the pumpkin filling for a marbled effect.
➢ Chocolate Drizzle Pumpkin Cake — Drizzle melted chocolate or chocolate ganache on top once cooled.
➢ Maple Glaze Pumpkin Cake — Drizzle a maple syrup glaze over the cooled cake for extra sweetness and fall flavor.
➢ Spiced Whipped Cream Topping — Serve with whipped cream flavored with cinnamon, nutmeg, or pumpkin pie spice for an elegant finish.
How Do I Store This Cake?
To store Paula Deen Pumpkin Butter Cake, let it cool completely first. Then, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It stays fresh for up to 4–5 days.
If you want to store it longer, you can freeze the cake by wrapping it well in plastic and foil—just thaw it overnight in the fridge before serving. This way, you’ll keep that gooey, flavorful texture intact!
FAQs about Paula Deen Pumpkin Butter Cake
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, you should use plain pumpkin puree. Pumpkin pie filling contains added sugars and spices that can alter the texture and flavor of the cake.
Can I make this cake gluten-free?
Yes! Substitute the yellow cake mix with a gluten-free cake mix, but make sure it’s suitable for baking and follow the same instructions.
How do I know when the cake is done?
The cake should have a slightly jiggly center when you gently shake the pan. It will set more as it cools, giving that signature gooey texture.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better after chilling in the fridge overnight. Just cover it tightly and store refrigerated.
Can I freeze the pumpkin butter cake?
Yes, you can freeze it. Wrap the cooled cake well in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
Conclusion
I enjoyed every moment making this delicious Paula Deen Pumpkin Butter Cake, and it brought me so much happiness.
The rich flavor, soft texture, and sweet pumpkin taste made it a truly special dessert. I hope you will make it soon and feel the same joy I did.
After you try it, tell me how much you liked it and how delicious it was. Sharing this happiness Paula Deen Pumpkin Butter Cake makes it even more meaningful to me.
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Paula Deen Pumpkin Butter Cake
Equipment
- 9×13 inch baking pan
- Mixing bowls (large and medium)
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
Ingredients
For the crust:
- 1 18-ounce box yellow cake mix
- 1 large egg
- ½ cup butter melted
For the pumpkin filling
- ½ cup butter melted and cooled
- 8 oz cream cheese softened
- 15 oz pure pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 16 oz powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
Instructions
Step 1: Preheat & Prepare Pan
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with non-stick spray or butter and set it aside.
Step 2: Make the Crust
- In a medium bowl, combine the yellow cake mix, 1 egg, and ½ cup melted butter. Mix until fully combined and a soft dough forms. Press this mixture evenly into the bottom of the prepared baking pan to form the crust.
Step 3: Prepare the Pumpkin Filling
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, and beat until well combined. Then add the melted (cooled) butter, 3 eggs, vanilla extract, powdered sugar, cinnamon, and nutmeg. Beat until the filling is smooth and creamy.
Step 4: Assemble and Bake
- Pour the pumpkin filling over the crust and spread it evenly with a spatula. Bake in the preheated oven for 45 to 50 minutes. The center should be just set but still slightly soft—it will firm up as it cools.
Step 5: Cool, Slice, and Serve
- Remove the cake from the oven and let it cool completely in the pan on a wire rack. Slice into squares or bars and serve plain, or with a dollop of whipped cream or a sprinkle of cinnamon sugar.