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This two layer Pumpkin Gooey Butter Cake is moist, DELICIOUS, and perfect for any fall festivity! The dessert consists of a buttery cake-like bottom layer, plus a creamy layer of pumpkin puree, cream cheese, cinnamon, nutmeg, and powdered sugar.
Easy Pumpkin Butter Cake
Are you sick of Pumpkin recipes yet? I sure hope not because I have just a few more for you. 🙂
I know with Thanksgiving coming up you may have the “dessert” assignment and although it’s customary to be thinking of PIES, I don’t think it’s a necessity. Most people are just looking for something yummy (pumpkin is always good), and this next recipe is both of those things: yummy AND pumpkin!
If you’re looking for something that easy and delicious and isn’t a pie – then I recommend this delicious Pumpkin Gooey Butter Cake. It has a cake layer, gooey, cream cheese and pumpkin layer and then it’s topped off with whipped cream.
It’s great for any holiday occasion, but I promise it will be a hit at Thanksgiving. 🙂
How to make pumpkin gooey butter Cake
One thing I love about butter cakes is how EASY they are!
Even though it’s a layered dessert, you don’t have to bake the layers separately, which saves so much time. This butter cake only takes 10-15 minutes to prepare before you throw it in the oven, which is super convenient if you’re throwing it together for a party or family gathering. Here are the specific instructions!
BASE. Mix together the cake mix, egg, and butter in a bowl. Pour into your greased 9×13 pan, patting it down until the bottom of the pan is covered.
FILLING. For filling, beat together the cream cheese and pumpkin puree until smooth. Add the eggs, vanilla and butter, then mix until everything is combined. Add powdered sugar, cinnamon, and nutmeg, and mix again.
BAKE. Pour the pumpkin mixture over the cake batter and bake at 350° for about 40 minutes. When the cake is done, let it cool completely before topping with whipped cream.
- Don’t over bake; you want the middle to stay a bit gooey. 😉
- Line the pan with parchment paper to easily remove.
Storing + Changing Up
This pumpkin bars STORE really well. It can be made ahead of time and stored in the fridge or even in the freezer. Leftovers can be stored in the same manner.
- Fridge: Cover and store for about 3-4 days.
- Freezer: Cover the pan with plastic wrap and again with aluminum foil. Label and freeze for up to 3 months. The texture may change a bit, but is still so delicious.
VARIATIONS: I love this recipe because it is so easy to customize. By replacing one or two ingredients you will have a deliciously different dessert. Here are a few ideas:
- Pineapple: Replace the pumpkin puree with crushed pineapple. Use one 20 oz can, drained.
- Banana: Use 2 ripe bananas. Smash them and mix into the cream cheese.
- Peanut Butter: First, replace the yellow cake mix with chocolate. Second, use 1 cup of peanut butter in lue of the pumpkin.
For more pumpkin goodness, check out:
Pumpkin Gooey Butter Cake Recipe
- 1 box yellow cake mix
- 1 egg
- 8 TB butter melted
- Place cake mix, egg and butter in a bowl and mix well. Pour into a greased 9×13 pan and pat down until the bottom of the pan is covered.
- For filling, place cream cheese and pumpkin puree in a bowl and beat until smooth. Add eggs, vanilla and butter and mix until all combined. Add powdered sugar cinnamon, and nutmeg and mix well.
- Pour the pumpkin mixture over the cake batter and bake at 350 for 40 – 45 minutes. When done, let cool completely and top with whipped cream. ENJOY!
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from HERE.