Pumpkin Gooey Butter Cake

This is a quick and easy pumpkin dessert, and my whole family loved it.  Even my husband, who doesn’t typically like pumpkin desserts.  I think it would be even better with a made-from-scratch shortbread crust, and I’m going to try that next time.

I liked this chilled, and once it’s cold, you can eat it with your hands, like a brownie.  This is a great alternative to pumpkin pie, especially if you are serving a crowd.
 

Pumpkin Gooey Butter Cake
Pumpkin Gooey Butter Cake
Serves 16
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
377 calories
43 g
93 g
21 g
4 g
11 g
115 g
279 g
16 g
0 g
8 g
Nutrition Facts
Serving Size
115g
Servings
16
Amount Per Serving
Calories 377
Calories from Fat 189
% Daily Value *
Total Fat 21g
33%
Saturated Fat 11g
55%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 93mg
31%
Sodium 279mg
12%
Total Carbohydrates 43g
14%
Dietary Fiber 1g
5%
Sugars 16g
Protein 4g
Vitamin A
95%
Vitamin C
2%
Calcium
8%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
Crust
  1. 1 (18.25 oz) package yellow cake mix
  2. 1 egg
  3. 8 tablespoons butter, melted
Filling
  1. 1 (15 oz.) can of pumpkin
  2. 1 (8 oz.) package cream cheese, softened
  3. 3 eggs
  4. 1 teaspoon vanilla
  5. 8 tablespoons butter, melted
  6. 2 cups powdered sugar
  7. 1 teaspoon cinnamon
  8. 1 teaspoon nutmeg
Instructions
  1. Preheat oven to 350 degrees.
  2. To make the crust, combine the cake mix, egg and 8 tablespoons of melted butter and mix well. Pat the mixture into a lightly greased 9×13-inch baking pan.
  3. Prepare the filling by beating the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter and mix together.
  4. Stir in the powdered sugar, cinnamon and nutmeg. Spread the pumpkin mixture evenly over the crust.
  5. Bake for 40-45 minutes. Do not over bake, as the center should be a little gooey.
beta
calories
377
fat
21g
protein
4g
carbs
43g
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Let's Dish Recipes http://www.letsdishrecipes.com/
Who Dished It Up First: This is a Paula Deen recipe that I found over at Baked Perfection.

 

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Comments

  1. Oh! I’m in love with your blog. I could get into some serious trouble here. This pumpkin bar looks delish and Mexican Rice is one of my daughter’s favorites so I can’t wait to try this recipe.

  2. YUM! I’m definitely gonna try this!!!

  3. this cake by Paula Dean looks amazing… and it’s on my todo baking things for this Thanksgiving! Can’t wait.

  4. Anything with pumpkin is something I want to eat. Thanks for sharing this recipe. It sounds delish.
    Jackie
    Galexi Cupcakes & Sweets

  5. Looks tasty!

  6. Normally, I want my cakes to be moist and creamy…But there are times when I crave for the gooey, buttery flavor. Exactly what this post has featured. Bookmarked! WIll try really soon…Thanks!

  7. I love gooey butter cakes and this pumpkin version of Paula Deen’s does not disappoint. I made it last Thanksgiving and it was gone within minutes.

  8. Okay, I want this right now. Like right this very instant!!

  9. I’ve made this and it’s dangerous!! So addicting.

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