Paula Deen Pumpkin Butter Cake

Fall means apples and pumpkins and hopefully cooler temperatures and colored leaves.  Well we have apples and pumpkins this year to look forward too.  This pumpkin butter cake is just like having a piece of pumpkin pie, especially if you put whipped cream on top.  It is very easy to make and you might think about having it at Thanksgiving if you need more than just a single pie. 

Sorry for the picture being so dark.  Flash and everything but it is just too dark. 

It has all the good things that a pumpkin pie has.

Start with one stick of butter.

Melt it and let it cool a little bit.

Add in one box yellow cake mix.

1 egg.  Stir well.

Press in the bottom of a 9x13 baking dish.

Yes I used the same bowl.  No need to mess up more.  Add 8 oz softened cream cheese.

1 15 oz can of pumpkin, mix well.

Add three eggs, mix well

Melt one stick of butter

1 teaspoon vanilla

1 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1/8 teaspoon allspice

1/8 teaspoon cloves.  All these spices smell so good

3 3/4 cups confectioners' sugar.  Add a little at a time or you will have powdered sugar all over your kitchen.

Mix well.

Pour on top of the crust.  Place in a preheated 350 oven.  Bake for 40-50 minutes.  You do not want to over bake.  The middle will still be a little jiggly.

Serve with some whipped cream if you like.

Paula Deen Pumpkin Butter Cake Recipe

crust
1 box yellow cake mix
1 egg
1 stick melted butter
filling
8 oz softened cream cheese
15 oz can pumpkin
3 eggs
1 stick melted butter
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon cloves
3 3/4 cups confectioners' sugar
Bake in preheated 350 oven for 40-50 minutes.