Pumpkin Gooey Butter Cake This decadent, moist cake features a creamy pumpkin-spiced custard atop a shortbread-like crust. The cake mix is a convenient shortcut for making the buttery crust. Serve with whipped cream.


20 mins


1 hr 40 mins




  • 1 15-ounce package natural yellow cake mix
  • 3 large eggs, divided
  • 8 tablespoons melted butter (1 stick), divided
  • ¼ cup canola oil
  • 1 (15 ounce) can pumpkin puree
  • 1 (8 ounce) package reduced-fat cream cheese, softened
  • ½ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract


    Step 1

    Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

    Step 2

    Beat cake mix, 1 egg, 4 tablespoons melted butter and oil in a large bowl with an electric mixer on low speed until combined. The mixture will be crumbly. Pat the crumb mixture into the bottom of the prepared baking dish.

    Step 3

    Wipe out the large bowl. Add pumpkin, cream cheese, brown sugar, the remaining 2 eggs, the remaining 4 tablespoons melted butter, cinnamon, nutmeg and vanilla; beat with the electric mixer until smooth. Spread the pumpkin mixture evenly over the crumb mixture. Bake until mostly set but still a bit wiggly in the center, 50 to 60 minutes. Let cool for at least 30 minutes. Serve at room temperature or chilled.


To make ahead: Refrigerate cake for up to 2 days.

Nutrition Facts

Serving Size: 1 piece Per Serving: 276 calories; protein 4.4g; carbohydrates 35.9g; dietary fiber 1.7g; sugars 21.8g; fat 13.3g; saturated fat 5.9g; cholesterol 61.7mg; vitamin a iu 4739.4IU; vitamin c 2.6mg; folate 11.4mcg; calcium 45.3mg; iron 1.2mg; magnesium 10.1mg; potassium 122.8mg; sodium 72.9mg; added sugar 20g. Exchanges:

1 1/2 fat, 1 1/2 other carbohydrate, 1 starch


Please enter your comment!
Please enter your name here