Pumpkin Gooey Butter Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Cake:1 (18 1/4-ounce) package yellow cake mix1 egg8 tablespoons butter, meltedFilling:1 (8-ounce) package cream cheese, softened1 (15-ounce) can pumpkin3 eggs1 teaspoon vanilla8 tablespoons butter, melted1 (16-ounce) box powdered sugar1 teaspoon cinnamon1 teaspoon nutmeg
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and 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 overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Number of Servings: 18
Recipe submitted by SparkPeople user R0XMYFACE0FF.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and 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 overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Number of Servings: 18
Recipe submitted by SparkPeople user R0XMYFACE0FF.
Nutritional Info Amount Per Serving
- Calories: 226.9
- Total Fat: 9.3 g
- Cholesterol: 61.1 mg
- Sodium: 157.4 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 0.5 g
- Protein: 2.6 g
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