Pumpkin Gooey Butter Cake
A rich, velvety Pumpkin Gooey Butter Cake that captures the essence of fall with its creamy, spiced filling and buttery cake base.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 (8 oz) package cream cheese, softened
- 2 large eggs
- 1 cup powdered sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the cake mix, melted butter, and 1 egg in a mixing bowl. Mix until well combined and press into the bottom of a greased 9×13 inch baking dish.
- Beat the cream cheese with a hand mixer until smooth.
- Add the 2 eggs, powdered sugar, pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese. Mix until beautifully combined.
- Pour the pumpkin mixture over the cake layer in the baking dish and spread it out evenly. Bake for 40-50 minutes, or until the edges are set and the center is slightly gooey.
- Cool the cake before serving and dust the top with powdered sugar if desired.
Notes
For serving, pair with vanilla ice cream or whipped cream. To store, cover with plastic wrap or transfer to an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg