Pumpkin Ooey Gooey Butter Cake
This two layer Pumpkin Butter Cake will be a new Fall favorite. It's buttery cake layer bottom is moist and delicious and topped with a creamy layer of pumpkin puree, cinnamon, cream cheese, powdered sugar, nutmeg and ginger. All blended together and topped with whipped cream to make this delicious Fall Dessert.
Servings: 15
Calories: 489kcal
Ingredients
Cake layer
- 1 cake mix yellow cake mix
- ½ cup butter melted
- 1 egg
- ¼ cup water
Topping
- 8 oz cream cheese at room temperature
- 1 16 oz can pumpkin
- 3 eggs
- ¼ cup butter
- ½ cup sugar
- 2½ cups confectionery sugar (powdered sugar)
- ½ cup heavy cream
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- nutmeg few sprinkles
Whipped Cream
- 1 cup heavy cream
- 1 teaspoon vanilla
- ½ cup sugar
- Toffee Bits
Instructions
- Preheat oven to 325 degrees.
- Put the cake mix, butter, egg and water in a mixing bowl. Beat until thoroughly mixed. Spread on the bottom of a 9 x 12 pan.
- Put all of the topping ingredients in a mixer bowl. Mix until everything is thoroughly combined. Pour over the cake layer.
- Bake for about 60 minutes. Mixture will be puffed in the center when done and a cake tester or toothpick will pull out clean.
How to Make Whipped Cream
- Whip the heavy cream with the vanilla and sugar until soft peaks form.
- Top cake and then sprinkle on a few toffee bits or Fall colored sprinkles or jimmies.
Nutrition
Calories: 489kcal | Carbohydrates: 63g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 117mg | Sodium: 406mg | Potassium: 71mg | Sugar: 48g | Vitamin A: 905IU | Vitamin C: 0.1mg | Calcium: 115mg | Iron: 1mg