Light Pumpkin Gooey Butter Cake

Name: Light Pumpkin Gooey Butter Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 10 bars, 10 serving(s)
Ingredients: 517.37 g package yellow cake mix; 118.29 ml reduced-fat buttermilk; 1 egg, lightly beaten; 14.79 ml canola oil; 226.79 g package reduced-fat cream cheese (Neufchatel); 425.24 g can pumpkin; 177.44 ml confectioners' sugar; 59.14 ml plain low-fat Greek yogurt (2%); 2 large eggs, at room temperature; 4.92 ml vanilla extract; 4.92 ml cinnamon; 4.92 ml nutmeg; 4.92 ml melted butter

Submitted by Priceless1

"We took the lightened gooey butter cake and pumpkin gooey butter cake from pauladeen.com and made a light pumpkin gooey butter cake and it was delicious"

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Ready In:: 55mins
Ingredients:: 13
Yields:: 10 bars
Serves:: 10

ingredients

Crust
517.37 g package yellow cake mix
118.29 ml reduced-fat buttermilk
1 egg, lightly beaten
14.79 ml canola oil
Filling
226.79 g package reduced-fat cream cheese (Neufchatel)
425.24 g can pumpkin
177.44 ml confectioners' sugar
59.14 ml plain low-fat Greek yogurt (2%)
2 large eggs, at room temperature
4.92 ml vanilla extract
4.92 ml cinnamon
4.92 ml nutmeg
4.92 ml melted butter

directions

Preheat the oven to 350°F Spray a 9 x 13-inch baking dish with nonstick spray.
Place the cake mix in a large bowl. Whisk together the buttermilk, egg, and oil in a small bowl until blended. Add the buttermilk mixture to the cake mix, stirring just until blended. Pour the mixture into the baking dish.
Beat the cream cheese until smooth. Beat in the pumpkin sugar, yogurt, egg, vanilla, cinnamon, nutmeg, and butter. Spread over the cake mixture. Bake 40 – 50 minutes. You want the center to be a little gooey, so do not over bake.