Makeover Pumpkin Gooey Butter Cake Recipe
- 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
- 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.
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.
Reviews for Makeover Pumpkin Gooey Butter Cake
"Filling was wonderful! Crust could be better, perhaps a shortbread crust would do nicely"
"I just wasn't crazy about it. Didn't seem like it was worth the calories!"
"I make this all the time! Everyone loves it!"
"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."
"Mine came out with the crust very dry and just not worth the makeover."
"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!!"
"Delicious pumpkin flavor,easy to make and keeps well. We really enjoyed this holiday dessert. It's a KEEPER!"
"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."
"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"
"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."
"Love this recipe...reminds me of a pumpkin cheesecake only better! Will definately make this recipe again!! Love yellow cake mix crust :P"
"3 cups of sugar and diabetic friendly? Doubtful."
"I made this recipe for a party at work and they all loved it. I will make another one for Thanksgiving and take it with me to my mother-in-laws."
"I made this over the weekend and it was an easy to make, and very delicious treat!! Definitely will make it again!!!"
"Wow! Made this yesterday. Served slightly warm... Does not taste reduced fat at all! Sort of a pumpkin cheesecake dumpcake thing. I've read other gooey butter cake recipes before and was afraid they would be far too rich, this was perfect for a decadent dessert. Now if I can just limit the number of servings I eat!"
"If you want truly healthy, eat a piece of fruit! Taste Of Home is giving lighter alternatives."
"If you find it unhealthy then don't make it! But be constructive in the comments!!!! I want to read comments from people that made it and have some to say"
"Would you that have tried this kindly tell us how it taste?"
"I see all the negative reviews so far in that they are criticizing the fact that this is still not considered a healthy dessert....I commend taste of home for trying to make it more healthy....and think all the negative comments from viewers are over the top and too harsh....if they still think it is not healthy enough...they should not make it. I love Taste of Home..."
"I see the "unhealthy" comments about these recipes a lot. Whenever they use the word, "Makeover" in the recipe, that means it's lower in fat and calories (ie: healthier) than the original, and therefore they put it in the list of "healthy recipes." Taste of home is not known for whole foods recipes. If you really want natural, healthy recipes, I would avoid "makeovers." More often than not, you'll be disappointed."
"How can a cup of butter, three eggs, three cups of sugar and a bar of cream cheese possibly be healthy?!?"
"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?"
"I love this recipe. I enjoy making it all the time"
"This was delicious. I've made it twice, the first time w/ butter, the second w/ low fat butter, both turned out really good."
"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!"
"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."
"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."
"Just like the name implies...Gooey. What a great change from the usual 'pumpkin pie'."
"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."