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Pumpkin Gooey Butter Cake

RG

Ingredients

Cake

  • 1 (18.25 ounce) box yellow cake mix
  • 1 large egg
  • 1/2 cup (1 stick) butter, melted

Filling

  • 8 ounces cream cheese, softened
  • 1 (15 ounce) can pureed pumpkin
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) butter, melted
  • 1 (16 ounce) box confectioners' sugar, divided
  • Pecan halves, for garnish
  • Whipped cream, as an accompaniment

Instructions

  1. Heat oven to 350 degrees F. Lightly grease a 9 x 13-inch baking pan.
  2. Combine cake mix, egg and melted butter; mix well. Pat into pan.
  3. To prepare filling: Beat cream cheese until smooth.
  4. Beat in pumpkin, sugar, salt, cinnamon, nutmeg, cloves, egg and vanilla extract.
  5. Add butter; beat until smooth.
  6. Set aside 2 tablespoons confectioners' sugar; add remainder to pumpkin mixture and mix well.
  7. Spread over cake mixture.
  8. Bake for 40 to 50 minutes. Do not over-bake; center should be a little gooey.
  9. Let cool, then sprinkle with reserved 2 tablespoons confectioners' sugar.
  10. Cut into bars.
  11. Garnish with pecan halves and serve with whipped cream.

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