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Two Slices of Pumkin Gooey Butter Cake plated with the full cake sheet in the background
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3.88 from 49 votes

Pumpkin Gooey Butter Cake

A butter cake bottom with a delicious, creamy pumpkin "gooey" topping, this will become your new favorite breakfast and dessert :)
Course Breakfast, Dessert
Cuisine American Classics
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 16 servings
Calories 275kcal

Equipment

Ingredients

For the Cake:

  • 1 box cake mix yellow
  • 1 eggs large
  • 8 tablespoons butter melted

For the Filling:

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