gooey butter pumpkin cobbler
Gooey butter everything is my specialty! I'm always thinking about new twists. I wanted to do something specifically for fall but different from traditional gooey butter cake. The result was so delicious and baked up as easy as I had hoped.
prep time
20 Min
cook time
50 Min
method
Bake
yield
12 serving(s)
Ingredients
- BOTTOM (CRUST) LAYER
- 1 box butter flavor cake mix
- 1/2 cup butter, melted
- 1/2 teaspoon pumpkin pie spice
- 1 large egg
- PUMPKIN FILLING
- 1 can pumpkin
- 2 large eggs
- 1 can sweetened condensed milk
- 1/2 teaspoon pumpkin pie spice
- GOOEY BUTTER TOPPING LAYER
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup butter, melted
- 1 package cream cheese (8 oz)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/2 cups powdered sugar
- 1 cup brown sugar
How To Make gooey butter pumpkin cobbler
-
Step 1Heat oven to 350 degrees F. Spray a 9x13 pan with cooking spray.
-
Step 2Combine all ingredients for the bottom layer and mix well; at least 2 minutes.
-
Step 3Press into bottom of prepared pan.
-
Step 4Combine all ingredients for the pumpkin layer and mix until completely smooth. Pour over the bottom layer.
-
Step 5Combine all ingredients for the gooey layer. Mix until fluffy; approximately 3-4 minutes.
-
Step 6Carefully pour over the pumpkin layer and spread evenly making sure not to mix the layers.
-
Step 7Bake on the center rack approximately 45-50 minutes until top is slightly browned and almost set. Don't under-bake.
-
Step 8Cool to room temperature then refrigerate at least an hour (overnight preferred) before serving. Top with whipped cream to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes