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Gooey Pumpkin cake on a plate
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5 from 5 votes

Pumpkin Gooey Butter Cake

Delicious pumpkin cake made with a cake mix crust and gooey pumpkin center. Recipe inspired by Paula Deen.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin
Servings: 12
Author: Heather Seeley

Ingredients

Crust

  • 1 box yellow cake mix
  • 1 egg
  • 8 tablespoons butter, melted

Filling

  • 1 8 oz cream cheese, softened
  • 1 15 oz pumpkin
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 8 tablespoons butter, melted
  • 2 cups powdered sugar
  • 1 1/2 teaspoons pumpkin spice

Instructions

  • Preheat 350 degrees F.
  • To make the crust, mix together cake mix, egg and butter.
  • Spray 9 x 13 baking dish with non-stick cooking spray or line with parchment paper.
  • Spread crust batter in baking dish to cover the bottom, making a crust.
  • To make the filling, use an electric mixer to combine cream cheese and pumpkin until smooth.
  • Beat in eggs, vanilla extract and melted butter. Add in powdered sugar and pumpkin spice. Spread the pumpkin mixture over the cake batter and bake for 40-50 minutes.

Nutrition

Calories: 235kcal | Carbohydrates: 20g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 155mg | Potassium: 20mg | Fiber: 1g | Sugar: 20g | Vitamin A: 553IU | Calcium: 14mg | Iron: 1mg