Gooey Pumpkin Butter Cake

12
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


"A great cake for your Thanksgiving table! I have made this using white cake and I have to say it''s not as good, I recommend to use yellow cake"

Original recipe yields 12 servings
OK
  • FOR THE CAKE
  • FOR THE FILLING

Nutritional

  • Serving Size: 1 (173.2 g)
  • Calories 634.2
  • Total Fat - 29.5 g
  • Saturated Fat - 15.3 g
  • Cholesterol - 140.1 mg
  • Sodium - 564.3 mg
  • Total Carbohydrate - 87.1 g
  • Dietary Fiber - 1.3 g
  • Sugars - 45.2 g
  • Protein - 7 g
  • Calcium - 125.1 mg
  • Iron - 1.3 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Grease a 13 x 9-inch baking pan.

Step 3

For the cake; in a bowl beat the the cake mix with 1 egg and 1/2 cup melted butter.

Step 4

Pat the mixture into the bottom of the baking pan.

Step 5

For filling; in a large bowl, beat the cream cheese and pumpkin until smooth; add in 3 eggs, vanilla and 1/2 cup melted butter; beat until thoroughly combined.

Step 6

Beat in the confectioners sugar ,cinnamon and nutmeg until combined.

Step 7

Spread pumpkin mixture over cake batter.

Step 8

Bake for 40 to 50 minutes (make sure not to over bake as the center should be a little gooey).

Tips & Variations


No special items needed.

Related

ForeverMama

I've been making these pumpkin gooey cakes for so many years (at least 11- 12 years) and was delighted to see that Kittencal had posted the recipe. They are ever so popular in my family and my kids ask for me to make them often. I always make them for Thanksgiving or potlucks. If you haven't made them, please do because they are fabulously tasty!

review by:
(27 Nov 2015)