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
- ½ stick butter, softened
- ½ cup pumpkin
- 4⅓ 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!