November 14th, 2011

Pumpkin Gooey Butter Cake

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This Pumpkin Gooey Butter Cake is a quick and easy pumpkin dessert that my whole family loves. Even my my husband, who doesn’t typically like pumpkin desserts, likes this one.

Pumpkin Gooey Butter Cake

I happen to love pumpkin desserts, so I’m always looking for pumpkin recipes that my husband and kids enjoy too. Otherwise, I’d be eating an entire pan of Pumpkin Gooey Butter Cake by myself.

This is a great recipe if you’re intimidated by the idea of making a pumpkin pie. And even if you’re a pumpkin pie making pro, this recipe is a wonderful, easy alternative.

I would even go so far as to say I like it more than traditional pumpkin pie. And I really like traditional pumpkin pie!

Pumpkin Gooey Butter Cake

I liked to serve this dessert chilled, and once it’s cold, you can eat it with your hands, like a brownie. Although it really is delicious with a big dollop of whipped cream, in which case, I recommend using a plate.

This is a great alternative to pumpkin pie, especially if you are serving a crowd, because you’ll get about twice as many servings with this dessert as you would with a traditional pie.

I like to think of it as a delicious hybrid of cake and pumpkin pie. It’s like getting two desserts in one!

If you’d rather not use a boxed cake mix for the crust, a made-from-scratch shortbread base is also delicious.

Be sure to save this Pumpkin Gooey Butter Cake recipe to your favorite Pinterest board for later.

 

Pumpkin Gooey Butter Cake

Pumpkin Gooey Butter Cake

This easy pumpkin cake starts with a boxed cake mix and canned pumpkin puree for a delicious fall dessert everyone will love!

Ingredients

    Crust

    • 1 (18.25 oz) package yellow cake mix
    • 1 egg
    • 8 tablespoons butter, melted

    Filling

    • 1 (15 oz.) can of pumpkin
    • 1 (8 oz.) package cream cheese, softened
    • 3 eggs
    • 1 teaspoon vanilla
    • 8 tablespoons butter, melted
    • 2 cups powdered sugar
    • 1 teaspoon cinnamon
    • 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.
    2 reviews

     

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    If you love this recipe, you might also like:

    Pumpkin Cheesecake Bars

    Pumpkin-Cheesecake-Bars

    Pumpkin Cookies with Caramel Frosting

    Pumpkin Cookies with Caramel Frosting

    Pumpkin Streusel Muffins

    Pumpkin Streusel Muffins

     

    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.

    10. Do you know if you could make the cake with a gluten free yellow cake mix?

     

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