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.
Prep Time 10 minutes mins Cook Time 40 minutes mins Total Time 50 minutes mins
Course Dessert Cuisine American
Servings 15 Calories 432 kcal
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 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!
Calories: 432 kcal Carbohydrates: 61 g Protein: 4 g Fat: 19 g Saturated Fat: 11 g Cholesterol: 92 mg Sodium: 426 mg Potassium: 111 mg Fiber: 1 g Sugar: 45 g Vitamin A: 5055 IU Vitamin C: 1.2 mg Calcium: 107 mg Iron: 1.4 mg
Keyword Pumpkin Butter Cake