Pumpkin Gooey Cake
Creamy and full of fall flavor, Pumpkin Gooey Cake is made with pumpkin puree, cream cheese, and warm spices-an easy holiday dessert recipe.
Ingredients
For the Crust
- 1 box yellow cake mix
- 1 large egg
- ½ cup unsalted butter, melted
For the Pumpkin Filling
- 8 oz cream cheese, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 15 oz can pumpkin puree
- ½ cup unsalted butter, melted
- 1 tablespoon pumpkin pie s[ice
- 3 cups powdered sugar
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch baking dish.
- In a large bowl, combine the yellow cake mix, egg, and melted butter until a thick dough forms.
- Press the dough evenly into the bottom of the prepared baking dish.
- In another large bowl, beat the cream cheese until smooth.
- Add the pumpkin puree, eggs, vanilla extract, melted butter, powdered sugar, cinnamon, and pumpkin pie spice. Beat until fully combined and smooth.
- Pour the pumpkin mixture over the cake base and spread evenly.
- Bake for 40 to 45 minutes, or until the edges are set and the center is still slightly soft.
- Allow the cake to cool completely before slicing. For the best texture, refrigerate for at least 1 hour before serving.
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