Pumpkin Gooey Butter Cake
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
1 hr 5 mins
-
Servings
12
-
Calories
415 kcal
-
Course
Baked Goods
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Cuisine
American
Pumpkin Gooey Butter Cake
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Like a gooier, richer version of pumpkin pie with a spice cake crust!! Butter + cream cheese = lives up to its GOOEY name! Make it for Thanksgiving instead of pumpkin pie!!
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Ingredients
Base
- one 16.25-ounce box spice cake yellow cake may be substituted
- 1 large egg
- ½ cup unsalted butter, melted
Filling
- one 8-ounce package brick-style cream cheese softened (don’t use lite or fat-free)
- one 15-ounce can pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted
- 4 cups confectioners’ sugar plus more for dusting before serving
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt optional and to taste
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Instructions
- Preheat oven to 350F. Line a 9×13-inch baking pan with aluminum foil for easier cleanup, spray with cooking spray; set aside.
Base:
- To a large bowl, add the cake mix, egg, butter, and mix well with an electric mixer. Pat the mixture into the bottom of the prepared pan with a spatula or your fingers; set aside.
Filling:
- To a large bowl (same one you used for the base is fine, just wipe out with a paper towel), add the cream cheese, pumpkin, and beat until smooth.
- Add the eggs, vanilla, butter, and beat until smooth and incorporated.
- Add the confectioners’ sugar, pumpkin pie spice, optional salt, and beat until smooth and incorporated. Scrape down the sides of the bowl as necessary.
- Evenly pour pumpkin mixture over the base and bake for 45 to 55 minutes, or until edges have set and center is still a bit gooey and jiggly. For me, it took 55 minutes for the filling to all set up, with the exception of a 4-inch circular area in the middle that was still a bit gooey and jiggly. Start checking at 40 minutes since all ovens, pans, climates, and ingredients vary. Cake firms up and has less jiggle as it cools.
- Allow to cool on a wire rack for at least 1 hour before dusting with confectioners’ sugar, slicing, and serving. However, I prefer to cover and refrigerate for 4+ hours, or overnight, so it’s well-chilled before serving. (see note below)
Notes
- Note: If you’re chilling it in the fridge, don’t dust with confectioners’ sugar until right before serving or the sugar will ‘melt’ into the cake.
- Storage: Cake will keep airtight in the fridge for up to 5 days.
- Adapted from Paula Deen.
Nutrition Information
Show Details
Serving
1
Calories
415kcal
(21%)
Carbohydrates
64g
(21%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
9g
Cholesterol
114mg
(38%)
Sodium
291mg
(12%)
Fiber
1g
(4%)
Sugar
55g
(110%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 415kcal | 21% |
| Carbohydrates | 64g | 21% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 114mg | 38% |
| Sodium | 291mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 55g | 110% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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