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.

THE CRUST

1 (15.25-ounce) box yellowcake mix

8 tablespoons (1 stick) unsalted butter, melted

1 large egg

THE FILLING

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

  1. Heat the oven to 350°F.

  2. 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.

  3. 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.

  4. 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

  5. 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.