Pumpkin Gooey Butter Cake

Today is the day! I’m kicking off fall baking week. Sure, it may just be to satisfy my own cravings, but I have a feeling you’ll enjoy them! Sometimes, embracing the flavors of the seasons simply means substituting a few ingredients in a favorite recipe. Gooey Butter cake happens to be one of ours! Every now & then, I love treating my husband to one. For fall, I mixed it up a bit, creating a pumpkin gooey butter cake. It’s yet another flavor you can find at Park Avenue Coffee in St. Louis. Still, some locals haven’t tried it. It’s a pumpkin lovers delight & an easy fall dessert you can prepare in under 10 minutes.

Notice the crust…I tend to make my gooey butter cakes a little differently. I create a slight wall along the edge of my baking dish with the first mixture, creating a crust that compliments the gooey interior!

Topped with a dash of cinnamon & sprinkled powdered sugar.

Now for the gooey details:

Pumpkin Gooey Butter Cake

These decadent pumpkin gooey cake bars are an easy fall treat that everyone will love. A St. Louis classic, ooey gooey butter cake get a seasonal spin with the addition of pumpkin.

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Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 12

Calories: 334kcal

Author: Julie Blanner

Cost: $10

Ingredients

CRUST

• 1/2 cup butter softened
• 2 eggs
• golden butter recipe cake mix

GOOEY FILLING

• 2 eggs
• 1 can pumpkin
• 8 ounces cream cheese softened
• 4 tablespoons butter melted
• 1 teaspoon cinnamon
• 1 pound powdered sugar

Instructions

• Preheat oven to 350 degrees. Grease 9x12 baking dish.
• In a mixing bowl/mixer, combine crust ingredients: butter, eggs & cake mix. Spoon into your dish and with a spatula, firmly press down into the base of the dish to create a thin crust & along the edges.
• Mix the second set of ingredients & pour into your crust. Garnish with powdered sugar & optional cinnamon.
• Bake 40 minutes & allow to cool before serving.

Notes

I tend to make my gooey butter cakes a little differently from many of the recipes you'll find online - it all comes down to the perfect crust.

• I like to create a slight wall along the edge of my baking dish with the first mixture, creating a crust that compliments the gooey interior!
• Adding the sprinkling of cinnamon at the end really creates the classic pumpkin flavor we crave. Nutmeg would also be delicious, or try my pumpkin pie spice mix! 

 

Nutrition

Calories: 334kcal | Carbohydrates: 39g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 106mg | Sodium: 183mg | Potassium: 46mg | Fiber: 1g | Sugar: 38g | Vitamin A: 699IU | Calcium: 32mg | Iron: 1mg

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Julie Blanner