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Pumpkin Gooey Butter Cake
Bree Hester
4.25
from
4
votes
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Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Wait Time
30
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Course
Dessert
Cuisine
American
Servings
12
Calories
407
kcal
Ingredients
1x
2x
3x
For the base:
1
box yellow cake mix
1
egg
1
stick
8 Tablespoons melted butter
For the filling:
1
8-ounces brick of softened cream cheese
1
15-ounces can pumpkin
3
eggs
1
teaspoon
vanilla
1
stick
8 tablespoons melted butter
1
box powdered sugar
1
teaspoon
cinnamon
1
teaspoon
freshly grated nutmeg
Whipped cream
Instructions
Mix together the cake mix, melted butter, and the egg.
Press the base into a 9×13 pan coated with cooking spray.
Blend together the cream cheese and pumpkin.
Add the eggs.
Pour in the melted butter and vanilla.
Add the cinnamon and nutmeg.
Add the box of powdered sugar. Mix until combined.
Pour the filling over the base and bake in a preheated 350 degree oven for 40 to 50 minutes.
Be careful not to overbake. You want the cake to be, well, gooey. I did overbake this a little and it was still amazing.
Top with some freshly whipped cinnamon whipped cream.
And there you have a gooey, gooey pumpkin cake y'all.
Nutrition
Calories:
407
kcal
Carbohydrates:
78
g
Protein:
5
g
Fat:
9
g
Saturated Fat:
5
g
Sodium:
396
mg
Fiber:
2
g
Keyword
Pumpkin Gooey Butter Cake
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