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Pumpkin Gooey Butter Cake Recipe

Pumpkin Gooey Butter Cake

This Pumpkin Gooey Butter Cake Recipe is a luscious dessert combining creamy pumpkin filling and a buttery base, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours
Servings: 12 slices
Course: Dessert Recipes
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 box yellow cake mix
  • 1 large egg
  • ½ cup butter melted
  • ½ cup butter softened
  • 8 ounces cream cheese softened
  • 15 ounces pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg

Equipment

  • 9x13 inch baking pan
  • mixing bowls
  • electric mixer

Method
 

  1. Preheat oven to 350°F and spray a 9x13" pan with nonstick cooking spray.
  2. Combine cake mix, egg, and melted butter. Press into the bottom of the prepared pan.
  3. Cream together the softened butter and cream cheese until smooth.
  4. Add pumpkin, eggs, and vanilla, mixing until incorporated. Avoid over-mixing.
  5. Stir in powdered sugar and spices, then pour the pumpkin mixture onto the prepared cake layer.
  6. Bake for about 45-55 minutes. The edges should be golden and the center should have a slight wobble.
  7. Cool completely and refrigerate until ready to serve. Dust with powdered sugar or top with whipped cream before enjoying.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 3000IUCalcium: 70mgIron: 1mg

Notes

This Pumpkin Gooey Butter Cake is best enjoyed after chilling in the refrigerator, allowing the flavors to meld perfectly.

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