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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
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
Servings
16
servings
Calories
275
kcal
Equipment
Mixing Bowl
Hand Mixer
9x13 baking dish
Measuring Cups
Measuring Spoons
Ingredients
For the Cake:
1
box
cake mix
yellow
1
eggs
large
8
tablespoons
butter
melted
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:
1
serving
|
Calories:
275
kcal
|
Carbohydrates:
31
g
|
Protein:
2
g
|
Fat:
17
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.5
g
|
Cholesterol:
55
mg
|
Sodium:
141
mg
|
Potassium:
83
mg
|
Fiber:
1
g
|
Sugar:
29
g
|
Vitamin A:
4693
IU
|
Vitamin C:
1
mg
|
Calcium:
28
mg
|
Iron:
0.5
mg