Maple Pumpkin Butter Cake

Enjoy all the fall flavors with this rich, moist spiced cake topped with a thick, sweet layer of maple pumpkin.


  • 1 (15-ounce) package spice cake mix
  • 1 large egg
  • 8 tablespoons butter, melted
  • For filling:
  • 1 (8-ounce) package cream cheese, softened
  • 1 (15-ounce) can pure pumpkin
  • 8 tablespoons butter, melted
  • 3 large eggs
  • 2 tablespoons pure maple syrup
  • 2 teaspoons pure vanilla
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 1/2 cups powdered sugar, plus more for garnish


  1. Preheat oven to 350 degrees. Line a 13x9 baking dish with parchment paper.
  2. In a medium bowl, combine the cake mix, egg and melted butter with a rubber spatula until incorporated. It will be a very thick batter. Pat into the bottom of the prepared baking dish.
  3. In the bowl of a stand mixer, combine the cream cheese, pumpkin, butter, eggs, maple syrup, vanilla, cinnamon, nutmeg and ginger and beat together until smooth. Add the powdered sugar in two additions, beating well until combined.
  4. Scrape the cream cheese pumpkin mixture over the crust. Bake for 45 to 50 minutes. Cool on a wire rack for 1 hour or refrigerate overnight. Cut into squares. Serve with powdered sugar sprinkled on top.