Loading Video...
Recipe courtesy of Food Network Kitchen

Pumpkin Gooey Butter Cake

Getting reviews...
Pumpkin pie lovers will adore this easy cake -- the pumpkin pie filling is baked into a spice cake crust, so you don't have to worry about pie dough, and you can get straight to the best part -- the rich pumpkin filling topped with whipped cream!
Save Recipe
  • Level: Easy
  • Total: 1 hr 55 min (includes cooling time)
  • Active: 15 min
  • Yield: 10 to 12 servings
Share This Recipe

Ingredients

Crust:

Filling:

Directions

  1. For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray. Combine the cake mix, eggs and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
  2. For the filling: Beat the cream cheese in a clean mixer bowl with the paddle until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the eggs, pumpkin pie spice and vanilla and beat until smooth. Add the pumpkin and butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
  3. Bake until the edges are puffed and golden brown and the center is just set, about 40 minutes. Let cool. Cut into squares and serve topped with whipped cream.
19m Easy 99%
CLASS
17m Intermediate 100%
CLASS
Lasheeda Perry

Carrot Cake Scones

18m Easy 99%
CLASS
14m Easy 99%
CLASS
38m Easy 86%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now