Pumpkin Gooey Butter Cake
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 15.25 ounce box yellow cake mix
- 1 large egg
- 1 stick (½ cup) unsalted butter (melted)
- 15 ounce can pumpkin puree
- 8 ounces cream cheese (softened)
- 3 large eggs (at room temperature)
- 1 stick (½ cup) unsalted butter (melted)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 ½ cups powdered sugar
Method
- Preheat your oven to 350°F (180°C) or 160°C if you have a fan oven, and grease a 9x13 inch (approx 23x28 cm) pan. Set aside.
- In a large bowl, using a hand mixer, mix together the yellow cake mix, egg, and melted butter.
- Press this mixture into the bottom of the prepared baking pan.
- For the pumpkin layer, in a separate bowl, using a hand mixer mix together the pumpkin puree and cream cheese until well combined. Then add the eggs, melted butter, cinnamon, nutmeg, salt, and vanilla and mix until smooth.
- Gradually add the poswered sugar and mix until well combined. Pour this mixture over the cake layer in the pan.
- Bake for 40-50 minutes. The center should be a bit gooey and jiggly, so don't overbake.
- Let it cool completely before cutting into squares. Top with whipped cream and serve.