Pumpkin Gooey Butter Cake Recipe

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Pumpkin gooey butter cake with a spice cake foundation and smooth pumpkin topping is a great Thanksgiving dessert.

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INGREDIENT

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INSTRUCTION

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Preheat oven to 350. Spray a 13-by-9-inch baking pan with nonstick cooking spray.

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For the crust, mix the cake mix, pumpkin pie spice, eggs, and vanilla in a stand mixer with the paddle attachment or a large bowl with an electric mixer on medium speed for 1 minute. Add butter and whisk briefly. Put things in pan equally.

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The filling: Beat cream cheese until smooth in a stand mixer with the paddle attachment or a large bowl with an electric mixer for 2 minutes. Beat eggs, pumpkin pie spice, and vanilla until creamy.

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Combine pumpkin with butter. Add powdered sugar and beat on low until combined, then medium for 1 minute until light and creamy. Scrape crust flat.

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Bake until the middle is firm and the rims are fluffy and golden brown, 40–45 minutes. Finish wire-rack cooling. Top squares with whipped cream. Place leftovers in fridge.

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Serving: 1slice | Calories: 411kcal | Carbohydrates: 50g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 96mg | Sodium: 280mg | Potassium: 209mg | Fiber: 1g | Sugar: 39g | Vitamin A: 4754IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg

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Streusel-Topped Pumpkin Bread with Maple Glaze Recipe

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Pumpkin Gooey Butter Cake Recipe

Pumpkin gooey butter cake with a spice cake foundation and smooth pumpkin topping is a great Thanksgiving dessert.

INGREDIENT

INSTRUCTION

Preheat oven to 350. Spray a 13-by-9-inch baking pan with nonstick cooking spray.

Step 1

For the crust, mix the cake mix, pumpkin pie spice, eggs, and vanilla in a stand mixer with the paddle attachment or a large bowl with an electric mixer on medium speed for 1 minute. Add butter and whisk briefly. Put things in pan equally.

Step 2

The filling: Beat cream cheese until smooth in a stand mixer with the paddle attachment or a large bowl with an electric mixer for 2 minutes. Beat eggs, pumpkin pie spice, and vanilla until creamy.

Step 3

Combine pumpkin with butter. Add powdered sugar and beat on low until combined, then medium for 1 minute until light and creamy. Scrape crust flat.

Step 4

Bake until the middle is firm and the rims are fluffy and golden brown, 40–45 minutes. Finish wire-rack cooling. Top squares with whipped cream. Place leftovers in fridge.

Step 5

NUTRITION

Streusel-Topped Pumpkin Bread with Maple Glaze Recipe

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