Description
Indulge in the rich, creamy goodness of Pumpkin Gooey Butter Cake. This decadent dessert combines the flavors of pumpkin, cream cheese, and warm spices for a treat that’s perfect for fall or any time of year.
Ingredients
Crust:
- 1 yellow cake mix
- 1 teaspoon pumpkin pie spice
- 8 tablespoons salted butter, softened
- 2 large eggs
Filling:
- 1 large egg
- 8 ounces cream cheese, softened
- 4 tablespoons salted butter, softened
- 1/2 cup pumpkin puree
- 4 1/3 cups powdered sugar
Instructions
- Crust: Mix together the cake mix and pumpkin pie spice. Add the softened butter and eggs, mixing until well combined. Press the mixture into a 9″ x 13″ baking pan.
- Filling: In a separate bowl, mix egg, cream cheese, butter, and pumpkin. Gradually add powdered sugar, mixing well. Spread over crust.
- Bake at 350°F for about an hour. Let cool, then dust with powdered sugar before serving.
Notes
- You can use canned pumpkin or make your own pumpkin puree for this recipe.
- To make it gluten-free, use a gluten-free cake mix and check ingredient labels.
- Store the cake covered in the fridge; it will keep for 3-5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 512 kcal
- Sugar: 62g
- Sodium: 493mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 80g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 97mg
