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Gooey butter cake is practically it’s own food group here in St. Louis! If you have never heard of this dessert before then I want to start out by saying that “I’m sorry!” I am sorry you have been living without this fabulous goodness for so long and I am sorry for the most perfect recipe I am going to share with you today. Your dessert experience will never be the same and some of your “favorites” will now need to take a back seat to this one right here!
I can’t think of many ways for gooey butter cake to get better…except this one word…PUMPKIN! After you make this recipe, and you love this recipe, you’ll want to send me presents…I’m not even kidding! Seriously, though…I’ll send your my address :)
Make this for a dessert or make it for breakfast or brunch! Either way, pair it with some pumpkin spice coffee and you might have to clear your schedule for the day because it will take you a bit to come back from your pumpkin coma! A. Delicious. Pumpkin. Coma.
I mean, what dish with 16 total tablespoons of butter and 16 ounces of powdered sugar is not to die for?!? You certainly got me! The cake creates a sweet buttery crust for the delicious pumpkin gooey filling!
Ingredients Needed:
- 1 box of yellow cake mix
- 1 egg
- 8 tablespoons of butter, melted
- 1 8 oz package cream cheese, softened
- 1 small can pumpkin
- 8 tablespoons butter, melted
- 3 eggs
- 16 ounce box of powdered sugar
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F
- Mix cake mix, butter and egg in large bowl and beat with mixer until combined.
- Press into a slightly greased 9 x 13 inch baking pan.
- Beat cream cheese and pumpkin in large bowl with mixer until smooth and creamy.
- Next add eggs and melted butter and beat until combined.
- Add powdered sugar, nutmeg and cinnamon and mix until well incorporated.
- Pour filling onto cake
- Bake 40-50 minutes. Do not overbake as center is supposed to be "gooey"
- When cool, slice and serve. Garnish with whipped topping, powdered sugar or some vanilla ice cream.
The 36th Avenue | Today’s Creative Blog
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Yes Please! This would be great with my hot joe right now! Can you flick me some over?! Please!!! :)
Jen @ Four Marrs & One Venus recently posted..Girls Day
[...] Pumpkin Gooey Butter Cake from That’s What Che Said [...]
OMG!! I need to try this! I have never heard of gooey butter cake in my life. But I plan to heard of in Boston!
Laurie…I know you will not be disappointed! Let me know how you like it when you make it!
Oh my! I have been in search of this recipe for YEARS! Growing up, there was a lady in our church that made this. She had given my mom the recipe and we made it all the time. At some point in my parents last move…about 7 years ago…the recipe got lost…THANK YOU for this!
Thanks Charmaine! I hope it is as good as you remember! Thanks for stopping by!
This was amazing!!!!
Thanks Stacie! Good Luck!
[...] Pumpkin Gooey Butter Cake – That’s What Che Said [...]
I am such a butter freak, so I pretty much love this cake:-) It really does look gorgeous! Take care, Terra
Thanks Terra! I promise you will love it!
This will be one of my Thanksgiving desserts this year. Do you use salted or unsalted butter and pumpkin or pumpkin pie filling?
Hi Brenda! You will love it! I am making this again for Thanksgiving also! I used unsalted butter and pumpkin (not pumpkin pie filling!) Happy Turkey Day!
What is the measure of the “small”can of pumpkin? Thanks!
I am so sorry Maureen, I just found your comment in my Spam (stupid filter!) The small can is 15 ounces. You shouldn’t have a problem leaving comments again, I added you to the safe list ;-)