Description
This Gooey Pumpkin Butter Cake is easy to make and absolutely perfect for fall! These moist cake bars are a great Thanksgiving dessert recipe!
Ingredients
Scale
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
- Preheat oven to 350°
Base
- Spray a 9×13 pan with cooking spray, set aside.
- In bowl combine dry cake mix, melted butter and egg. Mixture will be stiff. Press into prepared pan. Set aside.
Filling
- In bowl of stand mixer, beat cream cheese and pumpkin until smooth. Mix in vanilla, eggs, cinnamon and butter.
- Finally sift powdered sugar into mix. Don’t skip the sifting, as you will have powdered sugar lumps if you don’t.
- Pour mixture into the prepared base. Bake for 45 minutes until edges are set and middle is still slightly gooey.
- Sprinkle with a little more powdered sugar if desired.
- Serve warm or at room temperature.
Notes
recipe lightly adapted from Paula Deen
Nutrition
- Serving Size:
- Calories: 405
- Sugar: 42.2 g
- Sodium: 111 mg
- Fat: 23.8 g
- Carbohydrates: 45.9 g
- Protein: 3.8 g
- Cholesterol: 121.8 mg
