Pumpkin Gooey Butter Cake
This easy pumpkin cake starts with a boxed cake mix and canned pumpkin puree for a delicious fall dessert everyone will love!
Servings: 16 servings
Calories: 319kcal
Ingredients
Crust:
- 1 18.25 oz package yellow cake mix
- 1 egg
- 8 tablespoons butter melted
Filling:
- 1 15 oz. can of pumpkin
- 1 8 oz. package cream cheese, softened
- 3 eggs
- 1 teaspoon vanilla
- 8 tablespoons butter melted
- 2 cups powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
Instructions
- Preheat oven to 350 degrees.
- To make the crust, combine the cake mix, egg and 8 tablespoons of melted butter and mix well. Pat the mixture into a lightly greased 9×13-inch baking pan.
- Prepare the filling by beating the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter and mix together.
- Stir in the powdered sugar, cinnamon and nutmeg. Spread the pumpkin mixture evenly over the crust.
- Bake for 40-45 minutes. Do not over bake, as the center should be a little gooey.
Nutrition
Serving: 1g | Calories: 319kcal | Carbohydrates: 42g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 365mg | Fiber: 1g | Sugar: 28g