Pumpkin Gooey Butter Cake
Pumpkin Gooey Butter Cake recipe is always a classic and I swear it is better than pumpkin pie. It is even better than pumpkin pie and always a favorite in Fall and around the holidays. A simple crust made from a yellow cake mix get topped with the most luscious pumpkin filling of pumpkin, butter, cream cheese and powdered sugar. A sprinkle of powdered sugar and a dollop of whipped cream makes this cake a showstopper.
Ingredients
- 1 15.25 ounce box yellow cake mix
- 2 sticks of butter 1 cup, divided
- 1 15 ounce can pumpkin puree
- 1 8 ounce block cream cheese, softened to room temperature
- 4 eggs
- 1 teaspoon vanilla extract
- 3 ½ cups powdered sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees.
- Melt one stick of butter in the microwave.
- Combine the cake mix, 1 stick melted butter and one egg and mix well.
- Line a 9x13 cake pan with parchment paper.
- Press the cake mixture evenly into the bottom of the pan.
- In a bowl whisk together the softened cream cheese and pumpkin until smooth.
- Add the 3 eggs, vanilla, and other stick of melted butter, cinnamon and beat together.
- Next add the powdered sugar and mix well.
- Pour the pumpkin mixture over crust batter and bake for 40 to 50 minutes until the center is just set but still slightly jiggly in the middle.
- Sprinkle with more powdered sugar.
- Serve with a dollop of whipped cream and sprinkle of cinnamon (optional).
- Serve and enjoy!
Notes
Tips and Tricks
- Store leftovers in an airtight container in refrigerator for up to 3 days.
- You can use pumpkin pie spice instead of cinnamon if that's all you have on hand.
- You can use spice cake mix instead of yellow if you prefer but it will give it a stronger pumpkin flavor.
Tried this recipe?Let us know how it was!