Pumpkin Gooey Butter Cake

Name: Pumpkin Gooey Butter Cake
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 16 servings
Cuisine: American
Ingredients: Cooking spray, or softened butter, for the pan; 1 (15 1/4-ounce) package yellow cake mix; 1 large egg; 1/2 cup unsalted butter, melted and cooled; 1 (8-ounce) package cream cheese, room temperature; 1 (15-ounce) can pumpkin puree; 3 large eggs; 1 teaspoon pure vanilla extract; 6 tablespoons unsalted butter, melted and cooled; 3 1/2 cups confectioners' sugar, plus more for dusting; 1 1/4 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground allspice

An "ooey gooey" pumpkin cake is a delightful dessert inspired by the classic St. Louis treat.

⭐ 4.2 (6 reviews) Prep: 25 minCook: 45 minTotal: 70 minYields: 16 servings

Category Tags:

Dessert Cake

Cuisine Tags:

American

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Instructions

Preheat oven to 350 F.
Grease a 13x9x2-inch pan and line it with parchment paper.
Whisk cake mix, one egg, and butter until smooth, then press the thick batter into the prepared pan.
For the topping, beat cream cheese until smooth in a stand mixer.
Incorporate pumpkin puree, then 3 eggs, vanilla extract, and 6 tablespoons melted butter.
Mix in confectioners' sugar, cinnamon, nutmeg, and allspice until smooth.
Pour the pumpkin mixture over the cake batter.
Bake for 40 to 45 minutes, rotating halfway, until edges are set but the center remains gooey.
Cool before slicing, dusting with confectioners' sugar, and serving with whipped cream or vanilla ice cream.

Nutritional Info (per serving)

Calories: 362 kcal

Carbohydrate: 49 g

Cholesterol: 88 mg

Fiber: 1 g

Protein: 4 g

Saturated Fat: 10 g

Sodium: 262 mg

Sugar: 37 g

Fat: 17 g

Unsaturated Fat: 0 g