Pumpkin Gooey Butter Cake Recipe

Name: Pumpkin Gooey Butter Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sugar; 1/2 cup tbsps all-purpose flour; 2 tablespoons all-purpose flour; 1/8 teaspoon salt; 1/2 teaspoon baking powder; 1 large egg yolk, egg white reserved for the filling; 1 tablespoon milk; 2 tablespoons unsalted butter, melted; 3 ounces cream cheese, softened; 1 large egg white; 1/4 teaspoon vanilla; 2 tablespoons unsalted butter, melted; 1 cup powdered sugar; 1/4 teaspoon ground cinnamon; 1/4 teaspoon freshly ground nutmeg; 1/3 cup canned pumpkin puree

Servings: persons

1/2 cup sugar
1/2 cup tbsps all-purpose flour
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/2 teaspoon baking powder
1 large egg yolk, egg white reserved for the filling
1 tablespoon milk
2 tablespoons unsalted butter, melted
3 ounces cream cheese, softened
1 large egg white
1/4 teaspoon vanilla
2 tablespoons unsalted butter, melted
1 cup powdered sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/3 cup canned pumpkin puree

1
["Preheat the oven to 350. Have ready a metal bread loaf pan that measures 9 x 5"".", "First, make the crust: In a medium bowl, combine the sugar, flour, salt and baking powder. Add the egg yolk, milk and melted butter. Stir until a wet dough forms, and then press this mixture evenly into the bottom of the bread loaf pan.", "Next, make the gooey butter filling: In the same bowl you used to make the crust, add all of the filling ingredients. Beat together on low speed until well-blended, about 1 minute. Pour the filling over the crust.", "Bake the gooey butter cake for 35-40 minutes. It will be browned on the edges, but slightly jiggly and sunken in the middle. Let it cool COMPLETELY. I store it overnight in the fridge for perfect cuts.", "Serve with extra powdered sugar dusted on top."]

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup sugar, 1/2 cup tbsps all-purpose flour, 2 tablespoons all-purpose flour, 1/8 teaspoon salt, and more.

Yes, Pumpkin Gooey Butter Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Gooey Butter Cake

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