Gooey butter cake has always been a favorite, especially growing up. There’s just something phenomenally yummy about cream cheese mixed together with butter and powdered sugar, not to mention the chewy crust; you may have seen my previous Gooey Butter Cake recipe. In honor of Thanksgiving, I couldn’t resist adding a new twist to this delicious dessert…. pumpkin.
Below you’ll find a printable recipe. My kids especially loved this dessert; I think Dan is about pumpkin’d out at this point. But I give you…. the recipe for Pumpkin Gooey Butter Cake. Enjoy!
- 1 yellow cake mix
- 1 tsp. pumpkin pie spice
- 1 stick butter, softened
- 2 eggs
- 1 egg
- 1 pkg. cream cheese
- 1/2 stick butter, softened
- 1/2 cup pumpkin
- 4 1/3 cups powdered sugar
For the crust, mix together the cake mix and pumpkin pie spice. Add softened butter and 2 eggs, mixing well. Spread mixture into 13x9 inch ungreased baking pan.
For the filling, mix together egg, cream cheese, butter, and pumpkin. Slowly add in powdered sugar, mixing well. Spread onto the crust as a second layer.
Bake at 350° for about 40 minutes to an hour, or until toothpick comes out barely gooey. Upon removal from the oven, let cake cool for 15-20 minutes. Then sprinkle powdered sugar over the top and serve. Enjoy!