Recipe Detail

Pumpkin Gooey Butter Cake

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Number of Servings:


  1. 1 boxes - yellow cake mix
  2. 1 0 - egg
  3. 1 cups - butter, melted
  4. 8 ounces-weight - cream cheese
  5. 3 0 - eggs
  6. 1 teaspoons - vanilla extract
  7. 1 boxes - powdered sugar
  8. 1 cans - pumpkin pie filling


Preheat oven to 350. Lightly grease a 9x13-inch baking pan. Using an electric mixer, combine the cake mix, 1 egg and 1/2 cup melted butter; mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat the cream cheese until smooth; add the eggs and vanilla. Dump in the sugar and beat well. Reduce the speed of the mixer and add the pumpkin pie filling and remaining 1/2 cup melted butter. Mix well. Pour the filling onto the cake mixture and spread evenly. Bake for 40-5o minutes; do not overbake. Remove from the oven and let cool completely. Cut into squares. Makes 20-24 squares.


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