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 minutesmins
Cook Time50 minutesmins
Course: Dessert
Cuisine: American
Keyword: best recipes, cake mix recipes, Dessert recipe, fall recipes, pumpkin dessert
Servings: 16people
Calories: 137kcal
Author: Cindy Hopper
Cost: $5
Ingredients
Crust
1boxYellow cake mix
1Stick Butter (1/2 cup), melted
1 Egg
Filling
1PackageCream Cheese (Softened)
1CanPumpkin (15 ounces not pie filling)
3Eggs
1tspVanilla
1Stick Butter (1/2 cup), melted
1BoxPowdered sugar (16 ounces)
1tspGround Cinnamon
1tspGround 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.