PUMPKIN GOOEY BUTTER CAKE


I know what you’re thinking…..pumpkin recipes? In August? YES! This pumpkin gooey butter cake is so good that it should be served year round, why wait for fall? Not to mention fall is just around the corner! Here in California the weather doesn’t start to change until November, but that doesn’t mean we can’t consume our fair share of pumpkin treats anyways.



This pumpkin gooey butter cake is incredibly easy to make, and it’s probably one of the best pumpkin desserts I’ve ever had. It’s a chewy vanilla crust with a creamy pumpkin cheesecake-like topping. This recipe feeds a crowd and can be made up to 2 days before you plan to serve it.

Pumpkin Gooey Butter Cake
This pumpkin gooey butter cake is rich, decadent and incredibly delicious - you MUST make this! It's the perfect end to any fall meal.
 Course Dessert
 Cuisine American
 Keyword cake, gooey butter cake, pumkpkin gooey butter cake, pumpkin cake
 Prep Time 15 minutes
 Cook Time 45 minutes
 Total Time 1 hour
 Servings
20
 Calories 293kcal

INGREDIENTS

For the crust:
1 box yellow cake mix
1 egg
8 tablespoons butter melted
cooking spray
For the filling:
8 ounces cream cheese softened
1 15-ounce can pumpkin puree
3 eggs
8 tablespoons butter melted
2 teaspoons pumpkin pie spice
12 ounces powdered sugar (equates to approximately 3 cups)
Optional garnishes: whipped cream, pumpkin pie spice

INSTRUCTIONS

Preheat the oven to 350 degrees F. Coat a 9"x13" baking pan with cooking spray.
For the crust: Place the cake mix, egg and butter in a medium bowl. Using a mixer, beat the mixture until well combined.
Spoon the mixture into the prepared pan and press the dough to cover the bottom of the pan.
For the filling: Place the cream cheese and pumpkin into a large bowl and beat with a mixer until smooth, approximately 3-4 minutes. Add the eggs, butter and pumpkin pie spice. Beat until smooth.
Add the powdered sugar to the pumpkin mixture and beat until thoroughly combined.
Pour the pumpkin mixture on top of the crust and spread into an even layer.
Bake for 45 minutes or until center is just set. Cool completely, or cover and refrigerate for up to 2 days before you plan to serve it.
Cut into squares and serve, topped with whipped cream and pumpkin pie spice if desired

NOTES

Adapted from Paula Deen.

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