Makeover Pumpkin Gooey Butter Cake

Name: Makeover Pumpkin Gooey Butter Cake
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 24
Cuisine: Global
Ingredients: 114 grams reduced-fat butter, melted; 245 grams canned pumpkin; 24 servings Additional confectioners sugar, optional; 330 grams confectioners sugar; 1 egg; 2 egg whites; 2 eggs, lightly beaten; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 227 grams package reduced-fat cream cheese; 1 teaspoon vanilla extract; 1 package yellow cake mix (regular size)

Makeover Pumpkin Gooey Butter Cake might be a good recipe to expand your dessert recipe box. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 24. One serving contains 231 calories, 3g of protein, and 6g of fat. If you have egg whites, eggs, confectioners' sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

In a large bowl, beat the cake mix, egg and butter on low speed until combined. Press into a 13-in. x 9-in. baking pan coated with cooking spray.

Ingredients you will need

Cooking Spray

Cake Mix

Butter

Egg

Equipment you will use

Baking Pan

Bowl

In a another large bowl, beat cream cheese and pumpkin until smooth.

Ingredients you will need

Cream Cheese

Pumpkin

Equipment you will use

Bowl

Add the butter, eggs, egg whites and vanilla; beat on low until combined.

Ingredients you will need

Egg Whites

Vanilla

Butter

Egg

Add the confectioners' sugar, cinnamon and nutmeg; mix well.

Ingredients you will need

Powdered Sugar

Cinnamon

Nutmeg

Pour over crust.

Ingredients you will need

Crust

Bake at 350° for 45-50 minutes or until edges are golden brown. Cool completely on a wire rack. Chill until serving.

Equipment you will use

Wire Rack

Oven

Sprinkle with additional confectioners' sugar if desired. Refrigerate leftovers.

Ingredients you will need

Powdered Sugar

Equipment

Ingredients

Servings:

114grams

reduced-fat butter, melted 245grams

canned pumpkin 24servings

Additional confectioners' sugar, optional 330grams

confectioners' sugar 1

egg 2

egg whites 2

eggs, lightly beaten 1teaspoon

ground cinnamon 1teaspoon

ground nutmeg 227grams

package reduced-fat cream cheese 1teaspoon

vanilla extract 1package

yellow cake mix (regular size)

Recommended wine: Cream Sherry, Port, Moscato Dasti

Butter Cake on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Masia de la Luz Cava Brut with a 4.9 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.

Masia de la Luz Cava Brut

Lively and intense, this Cava has beautiful notes of green apple and honey as well as refreshing acidity. Perfect as an aperitif and with any seafood-inspired recipe.