Gooey Pumpkin Butter Cake

This Gooey Pumpkin Butter Cake is definitely a crowd-pleaser for the holidays. The top tastes like pumpkin pie, the crust is a dense cake base.  It’s so easy to make – no rolling out pie dough (who does that?).  It is rich and buttery, sure to be a favorite of your family and friends.  It’s definitely a favorite of my family!

Ingredients:

 Cake base:

1 box yellow cake mix

8 tablespoons (1 stick) unsalted butter, melted and cooled slightly

1 egg

Filling:

1 (8 ounce) package cream cheese, softened

1 (15 ounce) can pumpkin

8 tablespoons (1 stick) unsalted butter, melted and cooled slightly

1 teaspoon vanilla

3 eggs

1 (16 ounce) box or bag powdered sugar

2 teaspoons pumpkin pie spice

Steps

1.       Heat oven to 350 degrees.  If you have a 10-inch springform pan, line the bottom with parchment paper, then lightly spray pan with cooking spray.  If you prefer to use a 13×9 inch pan, grease the bottom and sides.  (I use Crisco solid shortening and apply with my hand in a sandwich or quart size baggie.  I don’t like to get my hands greasy.)

Melt butter.

2.       Cake base:  In a large bowl or bowl of a stand mixer, beat cake mix, melted butter and egg until well combined.

Spread and press batter evenly into bottom of prepared pan.

3.       Filling:  In another large bowl (or clean bowl of a stand mixer), beat cream cheese and pumpkin until well combined.  Add melted butter, vanilla and eggs; stir until combined.  Stir in powdered sugar and pumpkin pie spice until just combined.

Pour batter evenly into pan over cake base.

4.       Bake 1 hour to 1 hour 15 minutes, until center of cake is just set and slightly wobbly.  If you are using a 13×9-inch pan, lessen the baking time.  I set the timer for 55 minutes.  Cool completely on a cooling rack.

5.       Remove sides of springform pan.  If using a 9×13-inch pan, cut into 24 squares.