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–+ servings

Pumpkin Gooey Butter Cake

Pumpkin Gooey Butter Cake is a deliciously rich and creamy dessert that combines the flavors of pumpkin pie with a gooey butter cake base, making it a perfect treat for fall gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 1 box yellow cake mix
  • 1/2 cup unsalted butter melted
  • 1 large egg
For the Filling
  • 8 ounces cream cheese softened
  • 2 cups powdered sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice

Method
 

Prepare the Base
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the yellow cake mix, melted butter, and 1 egg. Mix until well combined.
  3. Press the mixture evenly into the bottom of the prepared baking dish to form the base.
Make the Filling
  1. In another bowl, beat the softened cream cheese until smooth.
  2. Add the powdered sugar, pumpkin puree, 2 eggs, vanilla extract, and pumpkin pie spice. Mix until the filling is creamy and well combined.
Bake the Cake
  1. Pour the pumpkin filling over the base in the baking dish, spreading it evenly.
  2. Bake in the preheated oven for 40 minutes, or until the edges are set but the center is still a little gooey.
Cool and Serve
  1. Remove the cake from the oven and let it cool for at least 15 minutes before slicing.
  2. Serve warm or at room temperature, optionally topped with whipped cream.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 5gFat: 14gSaturated Fat: 8gSodium: 250mgFiber: 1gSugar: 20g

Notes

For an extra touch, sprinkle some cinnamon on top before serving. This dessert is best enjoyed fresh, but can be stored in the refrigerator for up to 3 days.

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