PUMPKIN GOOEY BUTTER CAKE WAS ORIGINALLY PUBLISHED IN OCTOBER 2013. ENJOY!

PUMPKIN GOOEY BUTTER CAKE WAS ORIGINALLY PUBLISHED IN OCTOBER 2013. ENJOY!

Pumpkin Gooey Butter Cake is a fall dessert recipe, but I like to make (and eat!) this ooey gooey cake year-round! If you don’t know what gooey butter cake is, then you NEED to make this recipe ASAP. The combination of pumpkin and the gooey butter cake will blow your mind!

PUMPKIN GOOEY BUTTER CAKE

PREP TIME 20 MINS

COOK TIME 50 MINS

TOTAL TIME 1 HR 10 MINS

COURSE: DESSERT

CUISINE: AMERICAN

KEYWORD: GOOEY BUTTER CAKE, PUMPKIN GOOEY BUTTER CAKE, PUMPKIN PIE

SERVINGS: 

CALORIES: 693 KCAL

AUTHOR: BECKY HARDIN

INGREDIENTS

• FOR THE CAKE:
• 1 18 1/4-ounce package yellow cake mix
• 1 egg
• 8 tablespoons butter melted

FOR THE FILLING:

• 1 8-ounce package cream cheese, softened
• 1 15-ounce can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter melted
• 1 16-ounce box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

OPTIONAL TOPPINGS:

• caramel sauce
• chopped pecans
• whipped cream

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
3. In a large bowl, beat the cream cheese and pumpkin until smooth.
4. Add the eggs, vanilla, and butter, and beat together.
5. Add the powdered sugar, cinnamon, nutmeg, and mix well.
6. Spread pumpkin mixture over 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 :)
7. You can serve it plain, or top with whipped cream, pecans, caramel, or powdered sugar. Enjoy!

full recipe: https://www.thecookierookie.com/pumpkin-pie-gooey-butter-cake

Read More About This Recipe Click Here

Share this post