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pumpkin gooey butter cake 139179472

Pumpkin Gooey Butter Cake with a Buttery Cake Mix Crust

Rich, gooey pumpkin dessert with a buttery cake mix crust and spiced cream cheese filling. A Southern favorite.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 10
Course: Baking, Desserts
Cuisine: American
Calories: 670
Ingredients Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 package (18.25 oz) yellow cake mix
  • 1 large egg beaten
  • 8 tablespoons butter melted
For the Filling
  • 1 package (8 oz) cream cheese softened
  • 1 can (15 oz) pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 8 tablespoons butter melted
  • 1 box (16 oz) powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg

Method
 

  1. Heat the oven to 350 degrees F and lightly grease a 13x9-inch baking pan.
  2. For the crust, combine the yellow cake mix, beaten egg, and 8 tablespoons melted butter in a large bowl and mix until a thick dough forms.
  3. Press the dough evenly into the prepared pan, using your hands to pat it into an even layer.
  4. Now prepare the filling.
  5. In a separate large bowl, beat the softened cream cheese and pumpkin puree together until completely smooth.
  6. Beat in the 3 eggs, vanilla extract, and 8 tablespoons melted butter until well combined.
  7. Mix in the powdered sugar, cinnamon, and nutmeg, beating until the filling is smooth and no lumps remain.
  8. Spread the filling over the crust evenly, then bake for 40 to 50 minutes, until the edges are set and the center is slightly jiggly.
  9. Do not overbake: the center should remain a little gooey. Cool on a wire rack before serving.
  10. Serve warm or at room temperature with a dollop of fresh whipped cream or a scoop of cinnamon ice cream.

Nutrition

Calories: 670kcalCarbohydrates: 91gProtein: 7gFat: 32gSaturated Fat: 18gCholesterol: 148mgSodium: 390mgFiber: 2gSugar: 66g

Notes

For a less sweet version, reduce the powdered sugar to 12 ounces; the cake will still be plenty rich.
Use a light-colored metal pan for best browning; glass pans may require a shorter baking time.
Let the cake cool for at least 15 minutes before slicing so the gooey center can set slightly.
Store leftovers covered in the refrigerator for up to 4 days; bring to room temperature or warm gently before serving.
This dessert can be made a day ahead and kept in the fridge; reheat individual squares in the microwave for 15 seconds.
If the crust is difficult to press, lightly flour your hands or use a sheet of plastic wrap to pat it evenly.

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