Pumpkin Gooey Butter Cake
Full of flavor and a perfect seasonal dessert, Pumpkin Gooey Butter Cake is sure to please everyone at the dinner table this Fall Season!
Servings: 12 servings
Calories: 391kcal
Ingredients
- Cake
- 1 box package yellow cake mix
- 1 egg
- 8 tablespoons butter melted
- Filling
- 1 15- ounce can of pumpkin
- 1 8- ounce package cream cheese softened
- 3 eggs
- 1 teaspoon vanilla
- 8 tablespoons butter melted
- 1 16- ounce box powdered sugar
- 2 tsp pumpkin pie spice
Instructions
- Preheat oven to 350F degrees.
- Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13x9-inch baking pan.
- Prepare the filling.In a large bowl, beat the cream cheese and pumpkin until smooth.
- Add the eggs, vanilla, and butter and beat together until combined.
- Add the powdered sugar and pumpkin pie spice – mixing well.
- Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Do not over bake as the center should be a little gooey.
- Serve with whipped cream.
Video
Notes
- Use plain pumpkin puree, not pumpkin pie filling.
- Soften the cream cheese (brick, not tub) so the filling beats smooth.
- Don't overbake. Edges set and lightly browned, center still jiggles a little. Metal pans bake faster than glass; start checking at 40 minutes.
- Cool before cutting for clean squares.
- Storage: Fine on the counter the day it's baked; after that, cover and refrigerate up to 5 days. Freeze up to 3 months.
Nutrition
Calories: 391kcal | Carbohydrates: 84g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 487mg | Potassium: 260mg | Fiber: 3g | Sugar: 61g | Vitamin A: 5974IU | Vitamin C: 2mg | Calcium: 189mg | Iron: 2mg