Pumpkin Gooey Butter Cake
User Reviews
3.8
Pumpkin Gooey Butter Cake
Description
This Pumpkin Gooey Butter Cake starts with a crust made by mixing yellow cake mix, egg, and melted butter to form a dense dough pressed evenly into a 9-by-13-inch pan. The filling combines softened cream cheese with canned pure pumpkin, eggs, melted butter, and pumpkin pie spice, beaten smooth before powdered sugar is incorporated to create a sweet, creamy topping. The batter is poured over the crust and baked until the center is just set, resulting in a soft, moist, gooey consistency under a slightly firmer crust.
The texture is rich and creamy with the distinctive flavor of pumpkin and warming spices balanced by the tangy cream cheese. The cake is cut into squares and may be topped with whipped cream and additional pumpkin pie spice for garnish. It holds its shape well and provides a dessert that blends cake and cheesecake qualities.
The recipe notes to use pure pumpkin puree rather than pre-sweetened canned pumpkin pie filling to ensure proper texture and flavor. The cake can be prepared up to two days in advance and stored covered in the refrigerator until serving, making it practical for planning holiday gatherings or seasonal celebrations.
Ingredients
For the crust:
- 1 box yellow cake mix
- 1 egg
- 8 tablespoons butter melted
- cooking spray
For the filling:
- 8 ounces cream cheese softened
- 1 ounce can pumpkin puree
- 3 egg
- 8 tablespoons butter melted
- 2 teaspoons pumpkin pie spice
- 12 ounces powdered sugar (equates to approximately 3 cups)
- Whipped Cream optional garnishes
- pumpkin pie spice optional garnishes
Instructions
- Preheat the oven to 350 degrees F. Coat a 9"x13" baking pan with cooking spray.
- For the crust: Place the cake mix, egg and butter in a medium bowl. Using a mixer, beat the mixture until well combined.
- Spoon the mixture into the prepared pan and press the dough to cover the bottom of the pan.
- For the filling: Place the cream cheese and pumpkin into a large bowl and beat with a mixer until smooth, approximately 3-4 minutes. Add the eggs, butter and pumpkin pie spice. Beat until smooth.
- Add the powdered sugar to the pumpkin mixture and beat until thoroughly combined.
- Pour the pumpkin mixture on top of the crust and spread into an even layer.
- Bake for 45 minutes or until center is just set. Cool completely, or cover and refrigerate for up to 2 days before you plan to serve it.
- Cut into squares and serve, topped with whipped cream and pumpkin pie spice if desired.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to avoid unwanted extra sugars and ingredients.
- This cake can be made up to two days before serving; store covered in the refrigerator to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 69mg | 23% |
| Sodium | 317mg | 13% |
| Potassium | 39mg | 1% |
| Sugar | 28g | 56% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 75mg | 8% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
You'll Also Love
