Pumpkin Spice Gooey Butter Cake
Pumpkin Spice Gooey Butter Cake tastes almost just like pumpkin pie but it is so much easier to make and feeds more people.
Servings: 20
Ingredients
Crust
- 1 (16.5-ounce) box Spice Cake mix
- 1 egg
- 8 tablespoons butter melted
Filling
- 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
- pinch of ground cloves
Instructions
- 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.
Notes
Be sure to use Pumpkin puree and NOT pumpkin pie filling.
Confectioners' sugar tends to clump together. It will mix into the batter better if you sift it first to remove any lumps.
Leftovers should be refrigerated.
Nutrition
Calories: 336kcal | Carbohydrates: 44g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 275mg | Potassium: 155mg | Fiber: 1g | Sugar: 36g | Vitamin A: 3790IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg