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Square hero image of pumpkin gooey butter cake with a soft cream cheese and pumpkin center, dusted with powdered sugar and styled for fall.
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Pumpkin Gooey Butter Cake

Preserved from 75 Years of Caring and Sharing, printed page 181.
Course: Dessert
Cuisine: American
Keyword: community cookbook recipe, pumpkin cake, vintage dessert

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 13x9 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: 13x9 inch pan.

Notes

Source note: Recipe comes from Muscular Dystrophy Association.