Description
A delightful and easy Pumpkin Gooey Butter Cake with a creamy, gooey topping and warm pumpkin spice flavor.
Ingredients
Scale
- 1 box (15.25 ounces) yellow cake mix
- 1 cup (8 ounces) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, melted
- 1 (15 ounce) can pumpkin puree
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- 1 cup (8 ounces) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine the yellow cake mix, softened cream cheese, melted butter, pumpkin puree, eggs, and pumpkin pie spice. Mix until well combined.
- Pour the cake batter into the prepared baking pan and spread evenly.
- In a separate bowl, prepare the gooey topping. Beat together the softened cream cheese and softened butter until smooth and creamy.
- Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract and milk until the topping is smooth and spreadable.
- Gently spread the gooey topping evenly over the cake batter.
- Bake in the preheated oven for 35-40 minutes, or until the topping is set and lightly golden brown.
- Allow the cake to cool completely before cutting into squares and serving.
Notes
- Softened Ingredients: Ensure cream cheese and butter are fully softened.
- Baking Pan: Grease and flour the baking pan thoroughly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 75 mg
Keywords: pumpkin, gooey butter cake, pumpkin dessert, fall dessert, cream cheese, easy cake recipe
