Pumpkin gooey butter cake
Pumpkin Gooey Butter Cake is a quick, simple, delicious fall recipe that you’re gonna love! It’s kind of a cake and kind of a pie…. and completely wonderful. It is the perfect dessert to serve at your holiday meal this fall.
I like to have my Pumpkin Gooey butter cake topped with whip cream and a little bit of cinnamon sprinkled on top or paired with a big scoop of vanilla ice cream, although it is delicious alone as well!
Ingredients:
Crust
- 1 (18.25 oz) box of yellow cake mix
- 1 egg
- 8 Tbs (1 stick) of butter, melted
Filling
- 1 (8 oz) block of cream cheese, softened
- 1 (15 oz) can of pumpkin
- 3 eggs
- 1 tsp vanilla extract
- 8 Tbs (1 stick) butter, melted
- 16 oz powdered sugar
- 1.5 tsp pumpkin pie spice
Directions:
-
- Preheat oven to 350 degrees.
- Combine cake mix, 1 egg and 1 stick of melted butter in a large bowl and beat well with a mixer until well combined. Press the mixture into a 9 x 13 inch greased dish.
- For the filling, beat the softened cream cheese and pumpkin together in a large bowl until smooth. Add the eggs, vanilla, and butter; mixing well. Mix in the powdered sugar and pumpkin spice until combined. Pour filling over cake crust and bake for approximately 45 minutes. Avoid overbaking so that the center will come out gooey.
- Cool completely and garnish with whip topping and cinnamon or a scoop of vanilla ice cream.
Enjoy!
The post Pumpkin Gooey Butter Cake appeared first on The Frugal Sisters.
