Description
This pumpkin gooey butter cake is easy to make in under an hour and absolutely perfect for fall! Cut them into squares and dust with powdered sugar for a fun, make-ahead Thanksgiving dessert.
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
Base
- Preheat oven to 350°F. Spray a 9×13 pan with cooking spray and set aside.
- In a bowl, combine the dry cake mix, melted butter, and egg. The mixture will be stiff. Press into prepared pan. Set aside.
Filling
- In the bowl of a stand mixer, beat cream cheese and pumpkin until smooth. Mix in vanilla, eggs, cinnamon, and butter.
- Finally, sift powdered sugar into the 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 the edges are set and the 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
