Pumpkin Gooey Butter Cake

Cheryl Sjolund

By
@csjolund04

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


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Rating:

Comments:

Serves:

8-10

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Ingredients

1 box
yellow cake mix
1
egg
1 stick
butter melted

FOR THE CAKE

8 oz
cream cheese
1 can(s)
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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American