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pumpkin gooey cake on white plate
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5 from 6 votes

Pumpkin Gooey Butter Cake

This recipe cuts down on the time it takes to make a pumpkin gooey butter cake from scratch by using a cake mix to make the crust. I promise it is just as rich and you will love how easy this comes together.
Prep Time10 minutes
Cook Time50 minutes
Course: Dessert
Cuisine: American
Keyword: best recipes, cake mix recipes, Dessert recipe, fall recipes, pumpkin dessert
Servings: 16 people
Calories: 137kcal
Author: Cindy Hopper
Cost: $5

Ingredients

Crust

  • 1 box Yellow cake mix
  • 1 Stick  Butter (1/2 cup), melted
  • 1 Egg

Filling

  • 1 Package Cream Cheese (Softened)
  • 1 Can Pumpkin (15 ounces not pie filling)
  • 3 Eggs
  • 1 tsp Vanilla
  • 1 Stick Butter (1/2 cup), melted
  • 1 Box Powdered sugar (16 ounces)
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg

Instructions

Crust

  • Preheat overn to 350 degrees. Mix together with electric mixer the cake mix, egg, and butter. Next, pat mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

Filling

  • In a large bowl beat cream cheese and pumpkin until smooth with an electric mixer. Next, add in the eggs, vanilla, and butter and beat together. Then slowly add the powdered sugar, cinnamon, nutmeg mixing well.
  • Now spread the pumpkin mixture over the unbaked crust and bake for 40 to 50 minutes. Don't over bake. The center should be a little gooey. You can see I overdid mine and the crust was a little overdone.

Notes

The cake was much easier to cut after refrigerating. Serve with whipped cream and a sprinkle of cinnamon.

Nutrition

Calories: 137kcal | Carbohydrates: 27g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 251mg | Potassium: 30mg | Fiber: 1g | Sugar: 14g | Vitamin A: 59IU | Calcium: 76mg | Iron: 1mg