Today I have a super yummy recipe for you. Pumpkin Gooey Butter Cake! I would rather have this than pumpkin pie. I LOVE it.

Love cake? Visit my favorite cake recipes.

Pumpkin Gooey Butter Cake

I'm all about all things pumpkin in the fall. Some of my favorite pumpkin recipes include pumpkin muffins, pumpkin chocolate chip cookies, pumpkin pie and pumpkin bread.

The crust base for this pumpkin dessert starts out with a yellow cake mix. The filling/top is a pumpkin pie. You guys, it is just heaven!

Here's the step by step, the recipe is at the bottom of the post.

Making the crust

Dump cake mix, egg and melted butter in a bowl.

Mix until combined.

Press into bottom of a greased 9x13 pan.

Making the pumpkin filling

Start with the softened cream cheese and pumpkin.

Mix until combined.

Add eggs, vanilla, and butter.

Mix to combine.

Add powdered sugar, cinnamon and nutmeg.

Mix well.

Pour on top of cake mixture.

Here you can kind of see the two layers.

Bake at 350 for 50 minutes. Center should be slightly gooey. It should still jiggle when removed. It will set up as it cools.

The top layer turns into a pumpkin pie-like consistency. That paired with the cake batter crust, makes this dessert SO yummy!

MORE CAKE RECIPES

• Angel Food Cake
• Zucchini Cake
• Chocolate Lava Cake
• Guava Cake
• Chocolate Pudding Cake

↓↓↓↓↓ Want the recipe? ↓↓↓↓↓

Pumpkin Gooey Batter Cake

Yield: 16

Author: Rachel

prep time: 10 Mcook time: 40 Mtotal time: 50 M

My favorite alternative to pumpkin pie!

ingredients:

Cake

• 1 package yellow cake mix
• 1 egg
• 1/2 c. butter, melted

Filling

• 8 oz. cream cheese, softened
• 1 can (15 oz) pumpkin 
• 3 eggs
• 1 t. vanilla
• 1/2 c. butter, melted
• 3 1/2 c. powdered sugar
• 1 t. cinnamon
• 1 t. nutmeg

instructions:

How to cook Pumpkin Gooey Batter Cake

1. Mix together the cake mix, butter and egg until combined.
2. Place in a greased 9 X 13 pan.
3. Mix together the cream cheese and pumpkin until smooth.
4. Add eggs, vanilla and butter and mix.
5. Stir in powdered sugar, cinnamon and sugar.
6. Pour pumpkin mixture on top of the cake mixture.
7. Bake at 350 for 40-50 minutes, or until edges are firm, but center is still a bit gooey.

Calories
352.83

Fat (grams)
14.52

Sat. Fat (grams)
8.61

Carbs (grams)
53.54

Fiber (grams)
0.68

Net carbs
52.87

Sugar (grams)
39.69

Protein (grams)
3.14

Sodium (milligrams)
353.73

Cholesterol (grams)
78.81

Nutritional information is generated automatically and not guaranteed to be accurate.

https://www.adventuresofadiymom.com/2011/11/pumpkin-gooey-butter-cake.html

© 2019 Adventures of a DIY Mom

Pumpkin cake, pumpkin gooey batter cake, pumpkin dessert

dessert

American

Created using The Recipes Generator

More Fall Desserts

• Pumpkin Pie
• Baked Apple Roses
• Pumpkin Crunch Cake
• Cranberry Fluff
• Pumpkin Cake
• Cranberry Apple Pie
• Pumpkin Cake with Crumble Topping
• Pumpkin Cheesecake
• Pecan Pie
• Caramel Apple Slab Pie

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