Pumpkin Gooey Butter Cake

This pumpkin gooey butter cake is rich, decadent and incredibly delicious - you MUST make this! It's the perfect end to any fall meal.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 293kcal

Preheat the oven to 350 degrees F. Coat a 9"x13" baking pan with cooking spray.
For the crust: Place the cake mix, egg and butter in a medium bowl. Using a mixer, beat the mixture until well combined.
Spoon the mixture into the prepared pan and press the dough to cover the bottom of the pan.
For the filling: Place the cream cheese and pumpkin into a large bowl and beat with a mixer until smooth, approximately 3-4 minutes. Add the eggs, butter and pumpkin pie spice. Beat until smooth.
Add the powdered sugar to the pumpkin mixture and beat until thoroughly combined.
Pour the pumpkin mixture on top of the crust and spread into an even layer.
Bake for 45 minutes or until center is just set. Cool completely, or cover and refrigerate for up to 2 days before you plan to serve it.
Cut into squares and serve, topped with whipped cream and pumpkin pie spice if desired.

Adapted from Paula Deen.
Make sure you use pure pumpkin puree and NOT pumpkin pie filling for this recipe. Canned pumpkin pie filling contains sugar and other ingredients and will not work properly.
This cake can be made up to 2 days before you plan to serve it. Store it covered in the refrigerator.