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    You are in: Home / Recipes / Pumpkin Gooey Butter Cake Recipe
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    Pumpkin Gooey Butter Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    30 mins

    50 mins

    clar0100's Note:

    A great substitute for pumpkin pie!

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    Ingredients:

    Servings:

    Units: US | Metric

    Cake

    • 1 (18 1/4 ounce) package yellow cake mix
    • 1 egg
    • 8 tablespoons butter, melted

    Filling

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
    3. 3
      To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

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    Nutritional Facts for Pumpkin Gooey Butter Cake

    Serving Size: 1 (219 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 601.5
     
    Calories from Fat 229
    38%
    Total Fat 25.4 g
    39%
    Saturated Fat 12.0 g
    60%
    Cholesterol 100.5 mg
    33%
    Sodium 636.4 mg
    26%
    Total Carbohydrate 84.8 g
    28%
    Dietary Fiber 1.1 g
    4%
    Sugars 56.9 g
    227%
    Protein 9.9 g
    19%

    The following items or measurements are not included:

    low-fat butter

    Splenda granular

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