Pumpkin Gooey Butter Cake
A butter cake bottom with a delicious, creamy pumpkin "gooey" topping, this will become your new favorite breakfast and dessert :)
Servings 16 servings
Calories 275kcal
Ingredients
For the Filling:
- 8 ounces cream cheese 1 package, softened
- 15 ounces pumpkin puree 1 can
- 8 tablespoons butter melted
- 3 each eggs
- 16 ounces powdered sugar 1 box
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
Instructions
- 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.1 box cake mix, 8 tablespoons butter, 1 eggs
- 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.8 ounces cream cheese, 15 ounces pumpkin puree
- Next add eggs and melted butter and beat until combined.3 each eggs, 8 tablespoons butter
- Add powdered sugar, nutmeg and cinnamon and mix until well incorporated.16 ounces powdered sugar, 1 teaspoon ground nutmeg, 1 teaspoon ground cinnamon
- 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.
Nutrition
Serving: 1serving | Calories: 275kcal | Carbohydrates: 31g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 141mg | Potassium: 83mg | Fiber: 1g | Sugar: 29g | Vitamin A: 4693IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 0.5mg