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 (18 1/4 ounce) package yellow cake mix; 1 egg; 8 tablespoons butter, melted; 1 (8 ounce) packagethird less reduced-fat cream cheese, softened; 1 (15 ounce) can pumpkin; 1 egg; 4 egg whites; 1 teaspoon vanilla; 8 tablespoons low-fat butter, melted; 0.5 (16 ounce) package powdered sugar; ½ cup Splenda granular; 1 teaspoon cinnamon; 1 teaspoon nutmeg

Servings: persons

1 (18 1/4 ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
1 (8 ounce) packagethird less reduced-fat cream cheese, softened
1 (15 ounce) can pumpkin
1 egg
4 egg whites
1 teaspoon vanilla
8 tablespoons low-fat butter, melted
0.5 (16 ounce) package powdered sugar
½ cup Splenda granular
1 teaspoon cinnamon
1 teaspoon nutmeg

1
Preheat oven to 350 degrees F.
2
Combine the cake mix, egg, and butter and mix well with an electric mixer.
3
Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
4
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
5
Add the eggs, vanilla, and butter, and beat together.
6
Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
7
Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.
8
Make sure not to overbake as the center should be a little gooey.

757

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 13 ingredients. The key ingredients include: 1 (18 1/4 ounce) package yellow cake mix, 1 egg, 8 tablespoons butter, melted, 1 (8 ounce) packagethird less reduced-fat cream cheese, softened, 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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