Pumpkin Gooey Butter Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gooey, rich pumpkin and cream cheese cake on a spice cake base, reminiscent of pumpkin pie but richer and more indulgent. Perfect for fall celebrations and Thanksgiving tables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- one 16.25-ounce box spice cake (yellow cake may be substituted)
- 1 large egg
- 1/2 cup unsalted butter, melted
- one 8-ounce package brick-style cream cheese (softened (don’t use lite or fat-free))
- one 15-ounce can pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar (plus more for dusting before serving)
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt (optional and to taste)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 55m
- Sodium
- 398mg
- Total sugar
- 55g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 51mg
- Calcium
- 110mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 398MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.