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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 10 mins

    20 mins

    50 mins

    Jen T.'s Note:

    Great for Thanksgiving/Christmas as an alternative to pumpkin pie. This is adapted from Taste of Home Healthy Cooking magazine.

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    Ingredients:

    Serves: 24

    Yield:

    Units: US | Metric

    Crust

    • 1 (18 1/4 ounce) package yellow cake mix
    • 1 egg
    • 1/2 cup margarine

    Filling

    Directions:

    1. 1
      Beat cake mix, egg and margarine (melted) on low with stand mixer until combined. Press into a 9x13 glass baking dish coated with cooking spray.
    2. 2
      Beat cream cheese (room temperature is best) and pumpkin until smooth. Lightly beat eggs and egg whites in a small bowl. Add margarine, eggs and whites, and vanilla. Stir on low with stand mixer until combined. Add powdered sugar and apple pie spice and mix well. Pour over crust.
    3. 3
      Bake at 350F for 50 minutes or until edges are golden brown. Cool completely then chill until serving. Keep refrigerated.

    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Gooey Butter Cake

    Serving Size: 1 (66 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 246.2
     
    Calories from Fat 116
    47%
    Total Fat 12.9 g
    19%
    Saturated Fat 3.2 g
    16%
    Cholesterol 34.0 mg
    11%
    Sodium 281.4 mg
    11%
    Total Carbohydrate 30.0 g
    10%
    Dietary Fiber 0.2 g
    1%
    Sugars 21.7 g
    86%
    Protein 3.1 g
    6%

    The following items or measurements are not included:

    apple pie spice

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