Pumpkin Gooey Butter Cake
Whip up a delicious pumpkin gooey butter cake with a cake mix and cream cheese. All the ooey goodness of butter cake, but with pumpkin spice!
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Servings: 12
Calories: 512kcal
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
- 4 1/3 cups powdered sugar
Instructions
Crust:
- Mix together the cake mix and pumpkin pie spice.
- Add the softened butter and eggs, mixing everything together really well. It'll form a stiff, somewhat crumbly batter.
- Spread or pat the mixture into an un-greased 9" x 13" baking pan.
Filling:
- In a separate mixing bowl, mix together the egg, softened cream cheese and butter, and pumpkin purée.
- Slowly and gradually add the powdered sugar to the mixture, mixing well between each addition.
- Spread the filling onto the crust as a second layer.
- Bake at 350° for about an hour, or until a toothpick comes out barely gooey. Once you remove it from the oven, allow it to cool for about 15 to 20 minutes.
- Then sprinkle powdered sugar over the top and serve.
Notes
*I get a lot of questions about where to find pumpkin purée, and I'm gonna let you in on a little secret… It's just canned or mashed up pumpkin. You can use canned pumpkin straight from the can, or you can make homemade pumpkin purée, using a fresh pie pumpkin and your blender. You can also use winter squash instead of pumpkin. You just need to roast the squash and purée enough of it (in a blender) for the recipe.
Can I make this gluten-free?
Yes, you can. You can use a gluten-free yellow cake mix; and just be sure to check your other ingredient labels to make sure they're all gluten-free.
Does it need to be refrigerated?
Because of the cream cheese in the cake, it does need to be covered and stored in the fridge. It should last at least 3 to 5 days.
Nutrition
Serving: 1g | Calories: 512kcal | Carbohydrates: 80g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 493mg | Potassium: 85mg | Fiber: 1g | Sugar: 62g | Vitamin A: 1083IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg
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