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Gooey Pumpkin Butter Cake with Pecans

  • Prep 15 min
  • Total 1 hr 30 min
  • Servings 8
  • Save
    6K
  • Pinterest
    5K
  • Print
    27K
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    2K
  • Facebook
    971

An over-the-top gooey pumpkin cake with caramel sauce and candied pecans. MORE + LESS -

Stephanie Wise
March 18, 2015

Ingredients

Cake base:

1
box Betty Crocker™ SuperMoist™ yellow cake mix
8
tablespoons (1 stick) unsalted butter, melted and cooled slightly
1
egg

Filling:

1
(8 ounce) package cream cheese, softened
1
(15 ounce) can pumpkin
8
tablespoons (1 stick) unsalted butter, melted and cooled slightly
1
teaspoon vanilla
3
eggs
1
(16 ounce) box or bag powdered sugar
2
teaspoons pumpkin pie spice
Caramel sauce and candied pecans, for topping

Steps

Hide Images
  • 1
    Heat oven to 350°F. Line bottom of a 10-inch round springform pan with parchment paper, then lightly spray pan with cooking spray (alternatively, you can use a greased 13 x 9-inch pan).
  • 2
    Cake base: In a large bowl or bowl of a stand mixer, beat cake mix, melted butter and egg until well combined. Spread and press batter evenly into bottom of prepared pan.
  • 3
    Filling: In another large bowl (or clean bowl of a stand mixer), beat cream cheese and pumpkin until well combined. Add melted butter, vanilla and eggs; stir until combined. Stir in powdered sugar and pumpkin pie spice until just combined. Pour batter evenly into pan over cake base.
  • 4
    Bake 1 hour to 1 hour 15 minutes, until center of cake is just set and slightly wobbly (if using a 13x9-inch pan, lessen the baking time). Cool completely on a cooling rack.
  • 5
    Remove sides of springform pan. Serve slices of cake with caramel sauce and candied pecans on top.

Expert Tips

Purchase candied pecans at the grocery store or make your own. Plain pecans can be substituted for candied if desired.

Nutrition Information

No nutrition information available for this recipe

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