Pumpkin Gooey Butter Cake
Pumpkin Gooey Butter Cake is a seasonal take on the classic butter cake recipe. This dessert is perfect for fall because it doesn't take long to prepare and it serves a crowd. Try it for Thanksgiving this year.
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Servings: 24 servings
Calories: 263kcal
Ingredients
For the Filling
- 8 oz cream cheese, softened
- 1 can, 15 oz pumpkin puree
- 3 eggs
- 1 tsp vanilla extract
- ½ cup butter, melted
- 3 ¾ cup powdered sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
Directions
- Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.
- In a medium mixing bowl using a hand mixer, beat together cake mix, 1 egg, and 1/2 cup butter. Press the mixture into greased baking dish.
- Mix up the filling in a large bowl by blending together cream cheese and pumpkin puree until combined. Add 3 eggs, vanilla, and 1/2 cup melted butter then blend well. Add the powdered sugar, cinnamon, and nutmeg. Blend until the filling is completely smooth.
- Pour the filling over the crust. Bake uncovered for 45-55 minutes until the filling is mostly set.
- Cool completely. Refrigerate for 1-2 hours before serving. Top with whipped cream or sprinkle with powdered sugar.
Notes
2 tsp pumpkin pie spice may be substituted for the cinnamon and nutmeg.
Slightly Adapted from a Paula Deen recipe.
Equipment
Nutrition Facts
Serving: 1 g | Calories: 263 kcal | Carbohydrates: 36 g | Protein: 3 g | Fat: 13 g | Saturated Fat: 7 g | Polyunsaturated Fat: 4 g | Cholesterol: 61 mg | Sodium: 262 mg | Sugar: 27 g
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