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–+ servings

Pumpkin Gooey Butter Cake

A rich and creamy dessert with a pumpkin twist, combining a buttery cake layer with a gooey pumpkin filling.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Cake Layer
  • 1 box yellow cake mix use a standard 15.25 oz box
  • 1/2 cup unsalted butter melted
  • 1 large egg lightly beaten
  • 1 cup powdered sugar
Filling
  • 1 can pumpkin puree 15 oz can
  • 1 large egg lightly beaten
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup heavy cream

Method
 

Prepare the Cake Layer
  1. Preheat the oven to 350°F (175°C). Grease the 9x13 inch baking pan.
  2. In a mixing bowl, combine the yellow cake mix, melted butter, and beaten egg. Mix until well combined.
  3. Press the mixture evenly into the bottom of the prepared baking pan.
Make the Filling
  1. In another bowl, beat the softened cream cheese until smooth.
  2. Add the pumpkin puree, beaten egg, powdered sugar, vanilla extract, pumpkin pie spice, and heavy cream. Mix until smooth and creamy.
  3. Pour the filling over the cake layer in the baking pan, spreading it evenly.
Bake the Cake
  1. Bake in the preheated oven for 40-45 minutes, or until the center is set and the edges are lightly browned.
  2. Remove from the oven and let cool for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gFiber: 1gSugar: 25g

Notes

Serve warm or at room temperature. This cake is best enjoyed with a dollop of whipped cream on top.

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