Pumpkin Butter cake

Pumpkin Butter cake

Lauren B
Edited on Aug 23, 2005

I love pumpkin butter and wanted to use it in a dessert. I came up with this cake and it's so moist and flavorful.


1 box of yellow cake mix
1 cup pumpkin butter
1 small box French (or reg.) Vanilla instant pudding
1 cup Carnation Evaporated milk
1/3 cup oil
3 eggs
1 TBS vanilla extract
1 TBS cinnamon

1 package cream cheese, softened
1 stick butter, softened
3 cups powdered sugar
1 cup chopped pecans
1 tsp vanilla extract
2 drops almond extract


Set oven to 350 and grease the bottom of a 9x13 (I use glass) pan. Mix all of batter ingredients together with a mixer for about 2 minutes until fluffy and incorporated. Pour into pan and bake for about 45 minutes or until tested and done. Let cool completely. While cooling, cream the cream cheese and butter together until smooth. Add the powdered sugar and extracts and beat on high for a few minutes. When fluffy, fold in pecans and spread on the cake! I'd store it covered in the refrigerator.

Not a NESTLÉ®-tested recipe.

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