Gooey Pumpkin Butter Cake

Gooey Pumpkin Butter Cake
Gooey Pumpkin Butter Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cake Base:

  • 1

    box Betty Crocker™ SuperMoist™ yellow cake mix

  • 8

    tablespoons (1 stick) unsalted butter, melted and cooled slightly

  • 1

    egg

  • Filling:

  • 1

    8 ounce package cream cheese, softened

  • 1

    15 ounce can pumpkin

  • 8

    tablespoons (1 stick) unsalted butter, melted and cooled slightly

  • 1

    teaspoon vanilla

  • 3

    eggs

  • 1

    16 ounce box or bag powdered sugar

  • 2

    teaspoons pumpkin pie spice

  • Caramel sauce and candied pecans, for topping

Directions

Heat oven to 350°F. Line bottom of a 10-inch round springform pan with parchment paper, then lightly spray pan with cooking spray (alternatively, you can use a greased 13 x 9-inch pan). Cake base: In a large bowl or bowl of a stand mixer, beat cake mix, melted butter and egg until well combined. Spread and press batter evenly into bottom of prepared pan. Filling: In another large bowl (or clean bowl of a stand mixer), beat cream cheese and pumpkin until well combined. Add melted butter, vanilla and eggs; stir until combined. Stir in powdered sugar and pumpkin pie spice until just combined. Pour batter evenly into pan over cake base. Bake 1 hour to 1 hour 15 minutes, until center of cake is just set and slightly wobbly (if using a 13x9-inch pan, lessen the baking time). Cool completely on a cooling rack. Remove sides of springform pan. Serve slices of cake with caramel sauce and candied pecans on top.

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