Indulge in a Decadent Pumpkin Gooey Butter Cake This Fall

As the crisp autumn air settles in, there's no better way to embrace the season than with a slice of Pumpkin Gooey Butter Cake.

 

We saw Paula Deen make this years ago, and thought it looked absolutely delicious. We had to make it! And it did not disappoint our taste buds!

 

This delightful dessert combines the warmth of pumpkin spice with the richness of a buttery cake, making it a favorite for Lewisville-Clemmons fall festivities.

 

To create this indulgent treat, start by preheating your oven to 350°F.

 

For the crust, mix together a box of yellow cake mix, one egg, and a stick of melted butter until well combined.

 

Press this mixture evenly into a greased 9×13-inch baking dish, forming a firm base.

 

In a separate bowl, beat together softened cream cheese and pumpkin puree until smooth.

 

Add three eggs, vanilla extract, and another stick of melted butter, mixing thoroughly.

 

Incorporate powdered sugar, cinnamon, and nutmeg, blending until the filling is creamy and well-spiced.

 

Pour the pumpkin mixture over the prepared crust, spreading it evenly.

 

Bake for 40 to 50 minutes, ensuring the center remains slightly gooey to achieve the signature texture.

 

Allow the cake to cool before serving.

 

For an extra touch of indulgence, top each slice with a dollop of fresh whipped cream.

 

This decadent dessert is sure to be a hit at your next gathering, offering a perfect blend of flavors that capture the essence of fall.

 

Enjoy the rich, creamy goodness of Pumpkin Gooey Butter Cake as you celebrate the Thanksgiving season.

 

Ingredients

 

• 1 (18 1/4 oz) package yellow cake mix
• 1 egg
• 2 sticks melted and divided Butter
• 1 (15 oz) can pumpkin
• 1 (8 oz) package softened cream cheese
• 3 eggs
• 1 teaspoon vanilla
• 1 (16 oz) box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon Nutmeg

 

Directions

 

Preheat oven to 350 °F.

 

To make the cake, combine cake mix, 1 stick melted butter and one egg and mix well. Pat the mixture into a lightly greased 13×9-inch baking pan.

 

Prepare filling:

 

In a large bowl, beat the cream cheese and pumpkin until smooth. Add the 3 eggs, vanilla, and 1 stick melted butter and beat together.

 

Next, add the powdered sugar, cinnamon, nutmeg, and mix well.

 

Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

 

Serve with fresh whipped cream.