PUMPKIN GOOEY BUTTER CAKE
This rich, delicious and gooey pumpkin cake is the perfect end to any fall meal. You'll need yellow cake mix, butter, pumpkin puree, cream cheese, vanilla, cinnamon and nutmeg. Guests will beg for more!
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 350 °F.
- To make the cake, combine cake mix, 1 stick melted butter and one egg and mix well. Pat the mixture into a lightly greased 13×9-inch baking pan.
- Prepare filling:
- In a large bowl, beat the cream cheese and pumpkin until smooth. Add the 3 eggs, vanilla, and 1 stick melted butter and beat together.
- Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
- Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
- Serve with fresh whipped cream.
MAKEOVER PUMPKIN GOOEY BUTTER CAKE
With all of the original's decadence, this ooey-gooey dessert trims 64 calories and 5 grams fat, making it a guilt-free holiday treat! April Taylor - Fort Riley, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 24 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the cake mix, egg and butter on low speed until combined. Press into a 13-in. x 9-in. baking pan coated with cooking spray., In a another large bowl, beat cream cheese and pumpkin until smooth. Add the butter, eggs, egg whites and vanilla; beat on low until combined. Add the confectioners' sugar, cinnamon and nutmeg; mix well. Pour over crust., Bake at 350° for 45-50 minutes or until edges are golden brown. Cool completely on a wire rack. Chill until serving. Sprinkle with additional confectioners' sugar if desired. Refrigerate leftovers.
Nutrition Facts : Calories 210 calories, Fat 8g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 258mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.
PUMPKIN GOOEY BUTTER CAKE
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!
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
MAKEOVER PUMPKIN GOOEY BUTTER CAKE
Make and share this Makeover Pumpkin Gooey Butter Cake recipe from Food.com.
Provided by bryannakrekeler
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- 1. In a large bowl, beat the cake mix, egg and butter on low speed until combined. Press into a 13-in. x 9-in. baking pan coated with cooking spray.
- 2. In a another large bowl, beat cream cheese and pumpkin until smooth. Add the butter, eggs, egg whites and vanilla; beat on low until combined. Add the confectioners' sugar cinnamon and nutmeg; mix well. Pour over crust.
- 3. Bake at 350 degrees for 45-50 minutes or until edges are golden brown. Cool completely on a wire rack. Chill until serving. Sprinkle with additional confectioners' sugar if desired. Refrigerate leftovers.
Nutrition Facts : Calories 183.8, Fat 4.9, SaturatedFat 1.7, Cholesterol 32.2, Sodium 207.7, Carbohydrate 32.2, Fiber 0.6, Sugar 23.3, Protein 3.2
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