Pumpkin Gooey Butter Cake Recipe
Ingredients
- 18 ounces yellow cake mix (510 grams (1 box))
- 1 large egg (50 grams, room temperature)
- 8 tablespoons unsalted butter (113 grams, melted (1 stick))
- 8 ounces cream cheese (227 grams, room temperature (1 brick))
- 15 ounces pumpkin puree (425 grams (1 can) - NOT pumpkin pie filling)
- 3 large eggs (150 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
- 8 tablespoons unsalted butter (113 grams, melted (1 stick))
- 16 ounces powdered sugar (454 grams)
- 1 teaspoon ground cinnamon (3 grams)
- 1 teaspoon ground nutmeg (3 grams)
- Whipped cream
- Chopped pecans
- Caramel sauce
Instructions
- 1
Preheat oven to 350°F. Grease a 9x13-inch baking pan with nonstick spray. Set aside.
- 2
Combine the cake mix, egg, and butter and mix well with a hand mixer. Pat the mixture into the bottom of the prepared baking pan. Set aside while you make the filling.
- 3
Beat
- 4
In a large bowl, using a hand mixer, beat the cream cheese and pumpkin until smooth.
- 5
Add the eggs, vanilla, and butter, and beat together.
- 6
Mix
- 7
Add the powdered sugar, cinnamon, nutmeg, and mix well.
- 8
Bake
- 9
Spread the pumpkin mixture over the cake batter and bake for 40 to 50 minutes. Be conscious not to overbake; the center should be slightly gooey. You won't regret it :)
40 min - 10
Serve
- 11
You can serve it plain, or top with whipped cream, pecans, caramel, or more powdered sugar.
Nutrition
Per serving (based on 12 servings)
