Ingredients for Pumpkin Gooey Cake
- Yellow Cake Mix
- 2 large eggs
- 1/2 cup (1 stick) melted unsalted butter + 1/4 cup (1/2 stick) melted unsalted butter
- 8 oz cream cheese (softened)
- 1 (15 oz) can pumpkin puree
- Eggs
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Clove
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How to Make Pumpkin Gooey Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a large bowl, combine 1 box (15.25 oz) yellow cake mix, 2 large eggs, and 1/2 cup (1 stick) melted unsalted butter. Mix until well combined. Press the mixture evenly into the bottom of the prepared baking pan.
- **Make the filling:** In a separate bowl, beat together 8 oz cream cheese (softened), 1 (15 oz) can pumpkin puree, 2 large eggs, 1 teaspoon vanilla extract, and 1/4 cup (1/2 stick) melted unsalted butter until smooth and creamy.
- Add 1 cup powdered sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves to the pumpkin mixture. Mix until well combined.
- Carefully pour the pumpkin filling evenly over the cake batter in the prepared pan.
- Bake for 40-50 minutes, or until the edges are set and the center is still slightly gooey. Do not overbake!
- Let cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream or whipped cream!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
224g
Fat
75g
Carbs
24g
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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Very Low Carbs Desserts Vegetables Easy Fall Holiday Event Kid Friendly Vegetarian Winter Cakes Dietary Christmas Thanksgiving Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Low In Something Squash
