Real Recipes From Real Home Cooks ®

pumpkin gooey butter cake

Recipe by
Cheryl Sjolund
Norwalk, CT

Always a hit for holidays or seasonal...or anytime!!!!

yield 8 -10
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For pumpkin gooey butter cake

  • 1 box
    yellow cake mix
  • 1
    egg
  • 1 stick
    butter melted
  • FOR THE CAKE
  • 8 oz
    cream cheese
  • 1 can
    pumpkin puree (15 oz can)
  • 1 stick
    butter, melted
  • 3
    eggs
  • 1 tsp
    vanilla extract
  • 2 tsp
    pumpkin pie spices
  • 16 oz
    powdered sugar
  • whip cream - dairy topping optional

How To Make pumpkin gooey butter cake

  • 1
    1. Preheat oven to 350.
  • 2
    In medium bowl, combine cake mix, egg and 1/2 cup melted butter with a wooden spoon until a soft dough forms. press evenly, into the bottom of a 9x13 inch cake pan. set aside.
  • 3
    In the bowl of your stand mixer, blend the cream cheese and pumpkin puree until smooth and combined. be sure to scrape the sides down occasionally.
  • 4
    Add the melted butter, eggs and vanilla and blend until combined again.
  • 5
    With the mixer running slowly add the pumpkin pie spice and gradually add the powdered sugar until completely blended. pour over prepared crust.
  • 6
    Bake for 45-50 minutes or until outer edges are set and the middle is still soft set. don't let it firm up 100%, you still want it slightly gooey in the center.
  • 7
    Let cool at room temperature and serve with whipped cream.

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