Pumpkin Gooey Butter Cake

Pumpkin Gooey Butter Cake...Using a Spice cake in the crust makes this PERFECT for fall!!

This Pumpkin Gooey Butter Cake is simple to make and I used a Spice Cake Mix in the crust, so it’s PERFECT for fall!!

Like I have said a million times before I am not a huge pumpkin fan.

I love pumpkin spice…but pumpkin itself…well…it’s not the love of my life.

MY OTHER RECIPES

BUT finding new and over the top ways to use pumpkin in dessert is like the most basic fall pastime ever. And since I am the most basic of all, sign me up.

And really can you believe that October is like halfway over? So we are on the downside of the pumpkin mountain…only a little bit of time left to stuff our sweet faces with orange goopiness. Aren’t you sad?

 

This Pumpkin Gooey Butter Cake recipe is SUPER easy…and it starts with a Spice Cake Mix to make things interesting.

Pumpkin Gooey Butter Cake...made with a Spice Cake Mix as the crust

All you do is mix the cake mix with an egg and a stick of melted butter and press it into a pan to create the crust…

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Then grab you some pumpkin…and also some cream cheese, eggs and more butter. Yeah, this ain’t health food, friends.

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And have your son pour it into the crust slowly so you can take a good pour shot. Please ignore his pajama bottoms.

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When it’s baked it will look like this…you want the edges to be set, but the center not quite, but almost set. It’s supposed to be gooey, after all.

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Then dust it with powdered sugar.

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And let them cool and cut them into squares!

Pumpkin Gooey Butter Cake.. super easy and even better than pumpkin pie!!

A little goes a long way with this dessert, I promise. So easy and you’re friends and family will love it!

 

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Pumpkin Gooey Butter Cake

  • Author: Cookies & Cups

Description

serves 12


Ingredients

Base

  • 1 box Spice Cake Mix (16.5 oz box)
  • 1/2 cup butter, melted
  • 1 egg

Filling

  • 8 oz cream cheese, room temperature
  • 1 (15 oz) can pumpkin
  • 1 tsp vanilla
  • 3 eggs
  • 1 tsp cinnamon
  • 1/2 cup butter, melted
  • 4 cups powdered sugar, sifted

Instructions

  1. Preheat oven to 350Β°

Base

  1. Spray a 9×13 pan with cooking spray, set aside.
  2. In bowl combine dry cake mix, melted butter and egg. Mixture will be stiff. Press into prepared pan. Set aside.

Filling

  1. In bowl of stand mixer, beat cream cheese and pumpkin until smooth. Mix in vanilla, eggs, cinnamon and butter.
  2. Finally sift powdered sugar into mix. Don’t skip the sifting, as you will have powdered sugar lumps if you don’t.
  3. Pour mixture into the prepared base. Bake for 45 minutes until edges are set and middle is still slightly gooey.
  4. Sprinkle with a little more powdered sugar if desired.
  5. Serve warm or at room temperature.

Notes

recipe lightly adapted from Paula Deen

27 Responses

  1. Tara Hester

    so, yummy and so easy!!! I make this every single year….I had to do it in 3 batches last week! I actually reserve some of the crust mixture and sprinkle it over the top and then pour some sweetened condensed milk on top of it and bake! omgosh!!! it gets a little crunchy and it really does make a difference. (I have to use a smaller pan though, but then the bars are a bit thicker) No complaints so far!!! I am also not a huge pumpkin lover, but I love to make my peeps happy, so it is full on pumpkin season….for a bit longer, then the ginger, molasses and peppermint!!!

  2. Cat

    If baked ahead of time or if there are leftovers, is it OK to store this at room temp or should it be refrigerated, like pumpkin pie?

  3. Sherrie

    Hi just wondering if I can half the powdered sugar and substitute unsalted butter I think that should be fine. What do you think? 4 cups seems like a lot of sugar. I was thinking of making this for Thanksgiving and am really happy I saw this on FB.

    1. Shelly

      You can absolutely use unsalted butter. I have never lessened the powdered sugar, but along with the sweetness the powdered sugar adds stability. If you try it with less, let me know!

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