Pumpkin Gooey Butter Cake

Whenever I bake too many tasty treats I share the extras with my coworkers. I can always tell how successful the recipe is by how quickly the plate of goodies disappears. A plate full of this dessert was gone before lunchtime. Behold, pumpkin in its finest form. A fusion of pumpkin pie and cheesecake into a creamy and delicious creation.  No, this recipe is not sophisticated or gourmet…and yes, it does have cake mix in it. But don’t let the lowly ingredients and easy process put you off…just make this cake today and be amazed. I have made the cake twice now and each time I make it I ration out a little for dessert each night to make them last as long as possible… and I haven’t gotten tired of it yet!




1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted


1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg


Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

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