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Makeover Pumpkin Gooey Butter Cake Recipe

Makeover Pumpkin Gooey Butter Cake Recipe photo by Taste of Home

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With all of the original's decadence, this ooey-gooey dessert trims 64 calories and 5 grams fat, making it a guilt-free holiday treat! April Taylor - Fort Riley, Kansas

This recipe is:

Healthy

Diabetic Friendly

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Makeover Pumpkin Gooey Butter Cake Recipe

Prep: 20 min. Bake: 45 min. + cooling

Yield: 24 Servings

20 45 65

Ingredients

1 package yellow cake mix (regular size)
1 egg
1/2 cup reduced-fat butter, melted
FILLING:
1 package (8 ounces) reduced-fat cream cheese
1 cup canned pumpkin
1/2 cup reduced-fat butter, melted
2 eggs, lightly beaten
2 egg whites
1 teaspoon vanilla extract
2-3/4 cups confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Additional confectioners' sugar, optional

Directions

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.
In a another large bowl, beat cream cheese and pumpkin until smooth. Add the butter, eggs, egg whites and vanilla; beat on low until combined. Add the confectioners' sugar, cinnamon and nutmeg; mix well. Pour over crust.
Bake at 350° for 45-50 minutes or until edges are golden brown. Cool completely on a wire rack. Chill until serving. Sprinkle with additional confectioners' sugar if desired. Refrigerate leftovers. Yield: 24 servings.

Nutritional Facts 1 piece equals 210 calories, 8 g fat (5 g saturated fat), 43 mg cholesterol, 258 mg sodium, 33 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Makeover Pumpkin Gooey Butter Cake in Healthy Cooking December/January 2010, p22

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Reviews for Makeover Pumpkin Gooey Butter Cake

Makeover Pumpkin Gooey Butter Cake

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(2-8) of 8 reviews

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Reviewed on Dec. 03, 2010 by d56alpine

This tasted really good but the crust was very thick and cake-like. There was no "pouring" it in the pan. Did I do something wrong?

Reviewed on Oct. 13, 2010 by specialtek

I love this recipe. I enjoy making it all the time

Reviewed on Jan. 19, 2010 by Vicki Estes

This was delicious. I've made it twice, the first time w/ butter, the second w/ low fat butter, both turned out really good.

Reviewed on Dec. 08, 2009 by mrsdlo14

I made and shared this with my co-workers. I received rave reviews! I used regular butter because I couldn't find reduced fat butter. I also did not use 2 3/4 cups of sugar as it seemed like way too much. I just "eyeballed" it. Definitely will make again!

Reviewed on Dec. 03, 2009 by JB1114

It is delicious but I don't consider it healthy with 2 3/4 cups confectioners' sugar. I have to watch the amount of sugar I consume so I only had a taste. My husband loved it.

Reviewed on Nov. 30, 2009 by Juliadp

This was a great way to use up 1 cup of pumpkin. I used regular butter, but cut back on fat and cholesterol a bit with reduced-fat cream cheese and egg whites, as suggested. People asked for the recipe when I brought bars to networking group! My nephew wouldn't give it a try until we renamed it "Pumpkin Cookies", though -- be warned.

Reviewed on Nov. 21, 2009 by paulapatkatesarah

Just like the name implies...Gooey. What a great change from the usual 'pumpkin pie'.

Reviewed on Nov. 20, 2009 by LegalSec

I made this cake for the first time and brought to my co-workers. I got numerous compliments. The only thing I did different is that I used reduced fat imperial margarine and I baked for an additional ten minutes, the top did not seem set enough for me.