Pumpkin Gooey Butter Cake Recipe

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Darlene December 30, 2020

How To Make Pumpkin Gooey Butter Cake

This recipe for butter cake is filled with a rich and gooey cream cheese and pumpkin. It’s a perfectly spiced dessert that’s great for any fall meal.

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour

Serves:

Ingredients

For Crust:

  • 1boxyellow cake mix
  • 1egg
  • 8tbspbutter,melted
  • Cooking spray

For Filling:

  • 8ozcream cheese,softened
  • 15ozpumpkin puree,(1 can)
  • 3eggs
  • 8tbspbutter,melted
  • 2tsppumpkin pie spice
  • 12ozpowdered sugar,(approximately 3 cups)

Instructions

  1. Preheat the oven to 350 degrees F. Coat a 9 by13-inch baking pan with cooking spray.

Crust:

  1. Place the cake mix, egg and butter in a medium bowl. Using a mixer, beat the mixture until well combined.

  2. Spoon the mixture into the prepared pan and press the dough to cover the bottom of the pan.

Filling:

  1. Place the cream cheese and pumpkin into a large bowl and beat with a mixer for about 3 to 4 minutes or until smooth. Add the eggs, butter and pumpkin pie spice. Beat until smooth.

  2. Add the powdered sugar to the pumpkin mixture and beat until thoroughly combined.

  3. Pour the pumpkin mixture on top of the crust and spread into an even layer.

  4. Bake for 45 minutes or until center is just set. Cool completely, or cover and refrigerate for up to 2 days before serving.

  5. Cut into squares and serve. Top with whipped cream and pumpkin pie spice if desired.

Nutrition

  • Calories: 314.83kcal
  • Fat: 15.94g
  • Saturated Fat: 8.82g
  • Trans Fat: 0.44g
  • Monounsaturated Fat: 4.52g
  • Polyunsaturated Fat: 1.03g
  • Carbohydrates: 41.07g
  • Fiber: 0.96g
  • Sugar: 29.10g
  • Protein: 3.07g
  • Cholesterol: 68.89mg
  • Sodium: 247.85mg
  • Calcium: 80.80mg
  • Potassium: 87.82mg
  • Iron: 1.08mg
  • Vitamin A: 298.41µg
  • Vitamin C: 0.93mg
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