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Pumpkin Gooey Butter Cake

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Pumpkin Gooey Butter Cake


Making a Pumpkin Gooey Butter Cake

This is one of those recipes that you are going to fall in love with! The name fits the cake! Pumpkin Gooey Butter Cake, this will melt in your mouth! It is coming on to the time of year where we will be able to get us some fresh pumpkin. Working with fresh ingredients is always better. You can use canned pumpkin if you need to and it will still be a wonderful cake.
I still remember this time of year and every farmer around had pumpkins growing in the garden. The fields would be littered with orange! During a festival here in our home town of Barbourville Kentucky we have a festival called, “The Daniel Boone Festival “ . During the week of this festival the merchant windows will be filled with wonderful displays including pumpkins for decorations!

Go ahead and get hooked on this dessert. We posted another pumpkin cake on our blog called, “Pumpkin Crunch Cake “ . This is another recipe that will be added to your arsenal of recipes for fall and the holidays!

Ingredients for: Pumpkin Gooey Butter Cake

Ingredients For the crust:

  • 1 – Box yellow cake mix (We use Betty Crocker)
  • 1/2 cup (1 stick) melted butter (We stay away from Margarine)
  • 1 egg, slightly beaten (We use farm fresh but store bought will do)

Ingredients For the filling:

  • 1- 15 oz Can Pumpkin (NOT pumpkin pie filling)
  • 1 – bar 8 oz cream cheese, (softened to room temperature)
  • 1/2 cup (1 stick) melted butter (We do not use margarine)
  • 3 eggs (We use fresh but store bought will do)
  • 1 teaspoon vanilla
  • 1 teaspoon pumpkin pie spice
  • 1 lb box powdered sugar
  • Whipped cream or Cool Whip

Directions for: Pumpkin Gooey Butter Cake

  1. In a Medium Bowl, mix all the crust ingredients until well blended.
  2. Press crust into the bottom of a well sprayed a 9 x 13 baking dish. (Use non stick spray)
  3. Beat pumpkin, cream cheese, melted butter, and eggs until creamy.
  4. Add vanilla and pumpkin pie spice.
  5. Gradually add powdered sugar, beat well using your new Kitchen Aid Mixer..
  6. Spread filling over crust.
  7. Bake at 350 degrees for 50-55 minutes (center will still be slightly soft).

Photo credit for the Pumpkin Gooey Butter Cake Tina Vega / Foter / Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0)

Time to head into the kitchen and put this delicious Pumpkin Gooey Butter Cake together. Let us know how ya like it!

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