PUMPKIN GOOEY BUTTER CAKE

PUMPKIN GOOEY BUTTER CAKE

Beth Zelle

"This variation on St. Louis, Missouri's famous Gooey Butter Cake is so outstanding, you might never bake a Pumpkin Pie again! Simple, spicy and festive, this gets raves from those who don't even like pumpkin!"
Added to shopping list. Go to shopping list.

Ingredients

1 h servings
Serving size has been adjusted!
Original recipe yields 16 servings



May we suggest

ADVERTISEMENT

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees. To make the cake: Combine the cake mix, egg, and melted butter. Mix well and pat the mixture into the bottom of a lightly greased 13 x 9-inch baking pan.
  2. To prepare the filling: Beat the cream cheese and pumpkin until smooth in a large bowl. Add the eggs, vanilla and melted butter, then beat together. Add the powdered sugar and spice, and mix well. Stir in pecans if using. Pour and spread pumpkin mixture over cake batter and bake for 40-50 minutes. Make sure not to over-bake as the center will be a little gooey and firm upon cooling.

Reviews

Read all reviews 0

Other stories that may interest you