Pumpkin Spice Gooey Butter Cake tastes almost just like pumpkin pie but it is so much easier to make and feeds more people.
Pumpkin Spice Gooey Butter Cake is super simple to make and has all the flavors of fall. It’s just like the popular Pumpkin Gooey Butter Cakes and all those other gooey butter cakes you see all over Pinterest and that Paula Deen made so famous, except a box of spice cake mix is used instead of the usual yellow cake mix. When it comes to pumpkin, I don’t think you can have too much cinnamon, nutmeg, and ginger.
The box of spice cake mix is mixed with an egg and a stick of melted butter to make a thick dough that is pressed in the bottom of a 9×13-inch pan. What I love most about this recipe, besides the incredible taste, is the crust layer doesn’t need to be prebaked. You just mix together the batter, pour it on top of the crust dough and bake it all together.
Be sure not to overbake this cake. It should still be giggly in the middle when you remove it from the oven. Once cooled completely, it will cut into perfect squares. You’ll want to keep it refrigerated since it has cream cheese in it. I like the way it tastes straight from the fridge. Such an amazing creamy texture! Place a dollop of whip cream on top and get ready to lick your lips!
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Pumpkin Spice Gooey Butter Cake
- 1 (16.5-ounce) box Spice Cake mix
- 1 egg
- 8 tablespoons butter melted
- 1 (8-ounce) package cream cheese, room temperature
- 1 (15-ounce) can pumpkin
- 3 eggs
- 1 teaspoon vanilla extract
- 8 tablespoons butter
- 4 cups confectioners' sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- cloves pinch of ground
- Preheat oven to 350 degrees and lightly grease a 9X13-inch baking pan.
- In a large bowl, stir together cake mix, egg, and melted butter until mixed well. Press mixture into bottom of prepared pan and set aside.
- Using an electric mixer, beat cream cheese until smooth. Add pumpkin and beat until blended.
- Beat in eggs one at a time.
- Add vanilla, melted butter, confectioners' sugar, cinnamon, nutmeg, and cloves and beat to combine.
- Pour batter into prepared pan over bottom layer.
- Place in oven and bake for 50 minutes. Let cool before slicing. I like to refrigerate it.
Leftovers should be refrigerated.
Recipe slightly adapted from Paula Deen.
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