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Pumpkin Gooey Cake

November 18, 2011


I am a pumpkin pie lover and I think this gooey cake trumps the pie. Bold statement I know but give this a try. It is a super easy semi-homemade recipe and just don’t think about the fact you are adding 2 sticks of butter! Perfect for Thanksgiving dinner or just a fall treat.

Pumpkin Gooey Cake


  • 1 box yellow cake mix
  • 3 eggs
  • 2 sticks butter
  • 1 8oz package cream cheese, softened
  • 1 15 oz can pumpkin puree
  • 1 box (1lb) powdered sugar
  • 1 t vanilla extract
  • 1 t cinnamon
  • 1 t nutmeg


  • Preheat oven to 350. Grease a 13×9 baking pan.
  • Mix together cake mix, 1 egg, and 1 stick of melted butter. Press into the bottom of pan.
  • In large bowl, cream the pumpkin and cream cheese together until smooth. Beat in eggs, butter and vanilla.
  • Mix in powdered sugar, cinnamon and nutmeg and continue mixing until fully incorporated.
  • Pour mixture over the cake mix crust.
  • Bake for 40 to 50 minutes (start checking at 35 or 40 to make sure you don’t overbake). The center will still jiggle slightly when done. Allow to cool before serving.
  • Serve with whipped cream or ice cream.


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