Makeover Pumpkin Gooey Butter Cake Recipe
Makeover Pumpkin Gooey Butter Cake Recipe photo by Taste of Home
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Makeover Pumpkin Gooey Butter Cake Recipe

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4.5 30 25
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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
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
MAKES: 24 servings


  • 1 package yellow cake mix (regular size)
  • 1 egg
  • 1/2 cup reduced-fat butter, melted
  • 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

Nutritional Facts

1 piece: 210 calories, 8g fat (5g saturated fat), 43mg cholesterol, 258mg sodium, 33g carbohydrate (24g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.


  1. 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.
  2. 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.
  3. 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.
Originally published as Makeover Pumpkin Gooey Butter Cake in Healthy Cooking December/January 2010, p22

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cdurocher User ID: 8058420 240366
Reviewed Dec. 27, 2015

"Filling was wonderful! Crust could be better, perhaps a shortbread crust would do nicely"

LeolaC User ID: 5741859 104041
Reviewed Nov. 14, 2012

"I just wasn't crazy about it. Didn't seem like it was worth the calories!"

GWENRW User ID: 1375082 145699
Reviewed Oct. 16, 2012

"I make this all the time! Everyone loves it!"

maupinsgirl User ID: 4695741 127736
Reviewed Jan. 29, 2012

"First time I had this my mom had made it. It was amazing! The perfect amount of sweetness! Will be making this myself very soon."

Carol39110 User ID: 1932804 173661
Reviewed Jan. 4, 2012

"Mine came out with the crust very dry and just not worth the makeover."

Cindyrazz User ID: 6323432 169948
Reviewed Dec. 2, 2011

"Amazing! Everyone absolutely raved about this cake. Nice twist on the standard gooey butter cake if you like pumpkin. One suggestion, don't press the crust up on the sides of the 9x13 pan, just press flat and then pour filling mixture directly over the top, covering the whole crest. It bakes best this way. Enjoy!!"

topaz User ID: 3336848 173660
Reviewed Nov. 25, 2011

"Delicious pumpkin flavor,easy to make and keeps well. We really enjoyed this holiday dessert. It's a KEEPER!"

lyns6011 User ID: 3416005 168537
Reviewed Nov. 23, 2011

"I used a sugar free yellow cake mix for the "crust" and followed the rest of the recipe to the "t". This turned out wonderful and my family loved it! For those that are diabetic or watching carbs, this isn't going to be an "every day" treat, but this is scaled down from the original that calls for an ENTIRE box of powdered sugar."

laceyann3s User ID: 3650758 185420
Reviewed Nov. 19, 2011

"This was very simple to make and this was one of the BEST DESSERTS i have ever made and ate , My guests was so wowed over this they LOVED it"

dlpfaffly User ID: 5348249 187141
Reviewed Nov. 18, 2011

"I did make this dessert and it was awesome. My boyfriend is a very picky eater and he went on and on about how good it was. I do have to admit that I did not use the reduced fat butter or cream cheese as desserts are a treat for us, not an every day thing. I am going to make this in little tart pans to give for Thanksgiving to the mail-lady, trash guy, mechanic,etc.....with a thank you note."

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