Description
A rich, gooey fall dessert with a buttery yellow cake crust, a creamy spiced pumpkin and cream cheese filling, and a brown sugar cream cheese frosting.
Ingredients
For the crust: 1 box (15.25 ounces) yellow cake mix
1 large egg
8 tablespoons (113 g) butter, melted
For the pumpkin layer: 1 can (15 ounces) pumpkin puree
8 ounces (227 g) cream cheese, softened
3 large eggs
1/4 cup (57 g) butter, melted
1 teaspoon vanilla extract
1 box (16 ounces, about 3 3/4 cups) powdered sugar
2 teaspoons pumpkin pie spice
For the frosting: 4 ounces (113 g) cream cheese, softened
2 tablespoons butter, softened
1/4 cup packed brown sugar
1 cup (120 g) powdered sugar
1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 350°F. Grease a 9×13-inch baking pan, or line it with parchment paper.
2. For the crust, stir the cake mix, 1 egg, and 8 tablespoons of melted butter together until a thick dough forms. Press it evenly into the bottom of the pan.
3. In a large bowl, beat the pumpkin puree and 8 ounces of cream cheese until smooth. Beat in the 3 eggs, 1/4 cup of melted butter, and 1 teaspoon of vanilla.
4. Whisk the 16 ounces of powdered sugar with the pumpkin pie spice, then beat it into the pumpkin mixture on low speed until smooth.
5. Pour the filling over the crust and spread it evenly.
6. Bake for 40 to 50 minutes, until the edges are puffed and golden and the center is just set but still slightly jiggly.
7. Cool completely in the pan, then refrigerate for at least 2 hours.
8. For the frosting, beat the 4 ounces of cream cheese, 2 tablespoons of butter, and brown sugar until smooth. Beat in the powdered sugar and vanilla until fluffy.
9. Spread the frosting over the chilled cake, then cut into squares.
Notes
Based on the common pumpkin gooey butter cake method from published recipes (a yellow cake mix crust with 1 egg and 8 tablespoons melted butter, a filling of one 15-ounce can of pumpkin, 8 ounces cream cheese, 3 eggs, melted butter, vanilla and a 16-ounce box of powdered sugar with pumpkin pie spice, baked at 350°F in a 9×13-inch pan), for example All Things Mamma. The filling butter amount, the pumpkin pie spice amount, the brown sugar cream cheese frosting amounts and the 16-square yield are estimates. Test the recipe and check it early.
The center should still jiggle slightly when you take it out. It sets as it cools.
Chill the cake before frosting and cutting for clean squares.
Nutrition is an approximate estimate per square (16 squares, with frosting).
- Prep Time: 20 minutes plus 2 hours chilling
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 462
- Sugar: 50g
- Sodium: 319mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 97mg