Pumpkin Gooey Butter Cake, contributed by Sandy Bechtold of the McClusky Unit, layers a simple yellow-cake base with a cream cheese and pumpkin filling scented with cinnamon and nutmeg.
The source is explicit about the texture: bake it until the center is still a little gooey. That detail matters here, because the point is not a dry, fully set cake—it is the contrast between the firmer base and soft pumpkin filling.
Pumpkin Gooey Butter Cake
Ingredients
- 1 (18.5 oz.) box yellow cake mix cake
- 1 egg cake
- 8 Tbsp. butter melted, cake
- 1 (8 oz.) pkg. cream cheese softened, filling
- 1 (15 oz.) can pumpkin filling
- 3 eggs filling
- 1 tsp. vanilla filling
- 8 Tbsp. butter melted, filling
- 1 (16 oz.) box powdered sugar filling
- 1 tsp. cinnamon filling
- 1 tsp. nutmeg filling
Instructions
- Cake: Preheat oven to 350 degrees. Combine all ingredients and mix well with an electric mixer. Pat mixture into bottom of a lightly greased 13×9 inch pan.
- Filling: Beat together cream cheese and pumpkin until smooth in a large bowl. Add the eggs, vanilla, and melted butter, then beat together. Add the powdered sugar, cinnamon, and nutmeg and mix well. Spread pumpkin mixture over cake batter. Bake 40 to 50 minutes. Make sure not to overbake as center will be a little gooey. Yield: 13×9 inch pan.
Notes
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