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Gooey Pumpkin Butter Cake
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Description
A unique spin on classic butter cake that is the perfect treat for fall—and is easy to whip up, too!
Ingredients
- FOR THE CRUST:
- ½ boxes (18.25 Oz. Size) Yellow Cake Mix
- 4 Tablespoons Unsalted Butter, melted
- 1 Egg
- FOR THE FILLING:
- 4 ounces, weight Cream Cheese, Softened
- 7-½ ounces, weight Pure Pumpkin Puree
- 2 Eggs
- ½ teaspoons Vanilla
- 4 Tablespoons Unsalted Butter, melted
- 2 cups Powdered Sugar
- ½ teaspoons Cinnamon
- ½ teaspoons Nutmeg
Preparation
Preheat oven to 350ºF. For the crust, with an electric mixer, combine cake mix, butter, and egg. Pat into an 8×8 pan and set aside.
For the filling, in a separate bowl with an electric mixer, beat together cream cheese and pumpkin until smooth. Beat in eggs, vanilla, and butter until smooth. Beat in powdered sugar as well as cinnamon and nutmeg and pour into the pan.
Bake for 42-47 minutes (sides should be brown and the center only slightly jiggly). Cool and serve, or place in the refrigerator for up to 1 day and serve. Enjoy!
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