Pumpkin Gooey Butter Cake
Servings 18
Homemade pumpkin gooey butter cake is an easy and delicious fall dessert. Fluffy pumpkin is layered over a thick cake (made from a boxed mix). Top with whip cream to serve!
Ingredients
Cake
- 15.25 oz yellow cake mix
- 1 large egg
- 8 Tablespoons butter melted
Filling
- 8 oz cream cheese softened
- 15 oz pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 8 Tablespoons butter melted
- 2 cups powdered sugar
- 1 teaspoon cinnamon
Instructions
- Prep: Preheat the oven to 350˚ F. Lightly grease a 13x9 baking dish.
- Cake: Using an electric mixer, mix the cake mix, egg and melted butter. Press into the bottom of the 13x9 baking dish. Set aside.
- Filling: Beat together the cream cheese and pumpkin using an electric mixer until smooth. Add in the eggs, vanilla and butter. Beat together. Add the powdered sugar and cinnamon and mix well. Spread over the cake layer.
- Bake: Bake in a 350˚ F oven for 40-50 minutes. The center should be a little gooey when done.
- Serve: Let cool and top with whipped cream.
Notes
Storing: Store covered wtih plastic wrap once cooled in the refrigerator. Consume within 3-5 days.
Sift the powdered sugar: If you don't want lumps of powdered sugar in the final recipe, then you'll need to sift the powdered sugar before adding it. I made this mistake when making it and while the recipe turned out fine, it would have looked creamier if I had sifted.
Soften the cream cheese completely. To avoid little bits of cream cheese in your final product, you'll want to make sure your cream cheese is completely softened before mixing it with the pumpkin puree. Little bits of cream cheese won't alter the taste, but it will make it look less creamy.
Dust with powdered sugar. If you do find that you have little bits of cream cheese or powdered sugar in your final product. Never fear! Just dust the top with powdered sugar once cool and all will be well.
Spices. You can add an additional 1 teaspoon of nutmeg to this recipe. You can also replace the cinnamon and nutmeg with 2 teaspoons of pumpkin pie spice if you prefer.
Nutrition
Serving: 1slice | Calories: 214kcal | Carbohydrates: 37g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 65mg | Sodium: 358mg | Potassium: 112mg | Fiber: 1g | Sugar: 12g | Vitamin A: 4047IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg