Pumpkin Gooey Butter Cake
All hail St. Louis, Home of the Gooey Butter Cake. 1 can of pumpkin puree + 1 recipe Gooey Butter Cake = Pumpkin Gooey Butter Cake. I like to tote this version to fall gatherings in place of the ubiquitous pumpkin pie.
1 (15.25-ounce) box yellowcake mix
8 tablespoons (1 stick) unsalted butter, melted
1 large egg
1⁄4 cup crust mixture reserved from above
1 (8-ounce) package cream cheese, at room temperature
8 tablespoons (1 stick) unsalted butter, at room temperature
1 (16-ounce) box confectioners’ sugar
1 teaspoon ground cinnamon
1 large egg
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin puree
confectioners’ sugar for dusting
Heat the oven to 350°F.
Make the crust: Mix together the cake mix, butter, and egg in a bowl. Measure out 1⁄4 cup and set aside for the ﬁlling. Press the rest into the bottom of a 9 × 13-inch baking dish; the crust should be 1⁄2 inch thick.
Make the ﬁlling: Beat together the reserved 1⁄4 cup crust mixture with the cream cheese and butter in the bowl of a stand mixer ﬁtted with the paddle attachment until smooth. Mix in the confectioners’ sugar and cinnamon. Add the egg and vanilla, then ﬁnish by mixing in the pumpkin until smooth. Pour on top of the crust.
Bake for 40 minutes, or until the ﬁlling begins to crack and is set but jiggles slightly when the pan is nudged (a knife inserted into it will not come out clean). Cool completely in the pan
Cut the cake into 2-inch squares or 3 × 11⁄2-inch bars and dust with an even snowfall of confectioners’ sugar. Cover with plastic and refrigerate for up to 1 week or freeze for up to 1 month.