Pumpkin Gooey Butter Cake Recipe
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.
Servings: 15
Ingredients
- 1 box yellow cake mix
- 1 egg
- 8 TB butter melted
FILLING
- 8 oz package cream cheese softened
- 15 oz can pumpkin puree
- 3 eggs
- 1 tsp vanilla extract
- 8 TB butter melted
- 3 3/4 c powdered sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
Instructions
- Place cake mix, egg and butter in a bowl and mix well. Pour into a greased 9x13 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
Calories: 432kcal | Carbohydrates: 61g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 92mg | Sodium: 426mg | Potassium: 111mg | Fiber: 1g | Sugar: 45g | Vitamin A: 5055IU | Vitamin C: 1.2mg | Calcium: 107mg | Iron: 1.4mg