Pumpkin  Gooey Butter Cake

Pumpkin Gooey Butter Cake is the perfect fall treat, with a moist cake base topped with a creamy layer of pumpkin cream cheese filling.

Why You Should Try This Recipe:

- Simple recipe made with cake mix, a can of pumpkin, and a handful of other ingredients - The differences in the textures of the layers make this easy pumpkin dessert irresistible - It’s the best of two desserts: a moist buttery vanilla cake and a traditional pumpkin pie

Key Ingredients:

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eggs - butter - cinnamon nutmeg - yellow cake mix vanilla - powdered sugar cream cheese - salt  pumpkin puree

Let's make it!

This Pumpkin Gooey Butter Cake is the perfect Thanksgiving dessert.

1

Preheat your oven to 350°F (180°C), and grease a 9×13 inch pan. Set aside. In a large bowl, using a hand mixer, mix together the yellow cake mix, egg, and melted butter.

2

Press this mixture into the bottom of the prepared baking pan.

3

For the pumpkin layer, in a separate bowl, using a hand mixer mix together the pumpkin puree and cream cheese until well combined. Then add the eggs, melted butter, cinnamon, nutmeg, salt, and vanilla and mix until smooth.

4

Gradually add the powdered sugar and mix until well combined.

5

Pour this mixture over the cake layer in the pan.

7

Bake for 40-50 minutes. The center should be a bit gooey and jiggly, so don’t overbake. Let it cool completely before cutting into squares. Top with whipped cream and serve.

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More Recipes:

No Bake Pumpkin Pie

for more recipes visit littlesunnykitchen.com

Pumpkin Cream Cheese Bars