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

Makeover Pumpkin Gooey Butter Cake Recipe

Publisher Photo
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

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

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.

Directions

  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

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.

Reviews for Makeover Pumpkin Gooey Butter Cake

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (2)
3 Star
 (2)
2 Star
 (1)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Nov. 14, 2012

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

MY REVIEW
Reviewed Oct. 16, 2012

I make this all the time! Everyone loves it!

MY REVIEW
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.

MY REVIEW
Reviewed Jan. 4, 2012

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

MY REVIEW
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!!

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