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!
Pumpkin Gooey Butter Cake
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Preheat oven to 350 degrees F
To prepare the Cake:
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.
To prepare the Filling:
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.