Pumpkin Butter Cake Made with Philadelphia Cream Cheese: The Ultimate Fall Dessert

When autumn rolls around, few flavors capture the cozy spirit of the season quite like pumpkin. Combine that with the silky richness of Philadelphia Cream Cheese, and you’ve got the ultimate fall indulgence — Pumpkin Butter Cake. This decadent dessert is a cross between a moist pumpkin spice cake and a creamy cheesecake, creating a melt-in-your-mouth treat that’s impossible to resist.

Perfect for Thanksgiving, holiday gatherings, or just a chilly weekend afternoon, this cake is as beautiful as it is delicious. Let’s dive into what makes it special — and how you can make it right in your own kitchen.

Why Pumpkin Butter Cake is So Irresistible

Pumpkin Butter Cake has roots in the famous “Ooey Gooey Butter Cake” from St. Louis, but this version gets a seasonal twist. The bottom layer is a rich, buttery pumpkin spice cake, while the top layer is a luscious cream cheese filling made with Philadelphia Cream Cheese — known for its smooth texture and pure, creamy flavor.

The result? A dessert that’s sweet, creamy, slightly tangy, and perfectly spiced — a little slice of heaven with every bite.

Ingredients You’ll Need

For the Pumpkin Cake Layer:

• 1 box (15.25 oz) yellow cake mix

• 1 stick (½ cup) unsalted butter, melted

• 1 large egg

• 1 cup canned pumpkin puree (not pumpkin pie filling)

• 1 teaspoon pumpkin pie spice

For the Cream Cheese Topping:

• 1 package (8 oz) Philadelphia Cream Cheese, softened

• 2 large eggs

• 1 teaspoon vanilla extract

• 3½ cups powdered sugar

• ¼ cup canned pumpkin puree

• ½ teaspoon cinnamon

Step-by-Step Instructions

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