Butter Roll Pumpkin Cake
A creamy pumpkin butter cake with warm spices, perfect for fall gatherings or cozy dessert indulgence. Smooth, sweet, and fragrant with cinnamon and nutmeg.
Ingredients
Instructions
- Mix all ingredients with a mixer well.
- Add cinnamon and nutmeg to taste.
- Pour the batter over the prepared crust.
- Bake at 350 degrees Fahrenheit for 45 minutes.
- Let stand at least 20 minutes before serving.
- Garnish with a dollop of Cool Whip and a sprinkle of cinnamon.
Tips & Substitutions
For a lighter version, consider replacing half of the cream cheese with Greek yogurt. If you prefer a spicier flavor, increase the cinnamon and nutmeg amounts slightly. Be careful not to overmix the batter to keep the cake tender. If you have leftovers, they can be repurposed into a delicious layer for a trifle with layers of Vanilla Crisps.
Serving Suggestions
Serve this Butter Roll Pumpkin Cake warm or at room temperature, topped with a dollop of Cool Whip and a sprinkle of cinnamon for added flair. It pairs beautifully with a scoop of Quick Raspberry Ice Cream for a delightful contrast. This cake is also a fantastic dessert for fall gatherings or holiday celebrations.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual slices on a microwave-safe plate and heat for 15-20 seconds until warm. Alternatively, you can enjoy the cake chilled, as the flavors meld beautifully over time.
Nutrition & Diet Analysis (per serving)
Each serving of Butter Roll Pumpkin Cake contains roughly 869 calories, with 11g protein, 85g carbohydrates, and 41g fat. It is an excellent source of vitamin A (37% of the Daily Value) and protein (21% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 532mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure it is well-cooked and thoroughly blended to achieve a similar texture to canned pumpkin. You may need to adjust the moisture content slightly, so keep an eye on the baking time.
Is there a gluten-free option for this cake?
Certainly! You can substitute the powdered sugar with a gluten-free powdered sugar blend and ensure that any additional ingredients like spices are certified gluten-free. This way, you can enjoy a delicious gluten-free version of this cake.
How can I make this cake more festive for a holiday gathering?
To make this cake more festive, consider adding chopped pecans or walnuts to the batter for crunch. You could also drizzle a simple cream cheese glaze over the top or decorate it with candy corn for a seasonal touch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).