Description
Pumpkin Gooey Butter Cake is a heavenly fall dessert that combines a rich, buttery crust with a creamy pumpkin filling. This indulgent treat is perfect for gatherings, bringing warmth and nostalgia to every slice. With its delightful blend of spices and sweet pumpkin flavor, it’s sure to be the star of any autumn celebration.
Ingredients
Scale
For the Cake Crust:
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted (1 stick)
- 1 large egg
For the Gooey Pumpkin Layer:
- 1 block (8 oz) cream cheese, softened
- 1 can (15 oz) 100% pure pumpkin puree
- 1/2 cup unsalted butter, melted (1 stick)
- 2 large eggs
- 3.5 cups powdered sugar (confectioners sugar)
- 1 teaspoon pure vanilla extract
- 1.5 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- Whipped cream and ground cinnamon (for serving)
Instructions
- Make Crust: Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper. Mix yellow cake mix, 1 stick melted butter, and 1 egg until a soft dough forms. Press evenly into pan.
- Beat Pumpkin Filling: Beat softened cream cheese and pumpkin puree until smooth. Beat in 2 eggs, vanilla, pumpkin pie spice, powdered sugar, and remaining melted butter until silky.
- Pour & Spread: Pour pumpkin filling evenly over cake crust base in pan.
- Bake, Cool & Slice: Bake at 350°F for 40 to 45 minutes until edges are set and center is slightly jiggly. Cool completely, slice into bars, and top with whipped cream and cinnamon!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 85g)
- Calories: 290
- Sugar: 30g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg