How To Make Pumpkin Gooey Butter Cake
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A healthy dessert can be produced by substituting healthier ingredients for the typical ones, which are high in refined sugars, such as almond flour for flour and honey or natural vanilla for sugar. The result is a dessert that is significantly healthier.
Pumpkin Gooey Butter Cake
- 15 ounces (1 15-ounce package) of natural yellow cake mix
- 3 large eggs, divided
- 8 tablespoons melted butter (1 stick), divided
- ¼ cup canola oil
- 1 (15-ounce) can of pumpkin puree
- 1 (8-ounce) package of reduced-fat cream cheese, softened
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Step 1 Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
- Step 2 Beat cake mix, 1 egg, 4 tablespoons melted butter and oil in a large bowl with an electric mixer on low speed until combined. The mixture will be crumbly. Pat the crumb mixture into the bottom of the prepared baking dish.
- Step 3: Wipe out the large bowl. Add pumpkin, cream cheese, brown sugar, the remaining 2 eggs, the remaining 4 tablespoons of melted butter, cinnamon, nutmeg, and vanilla; beat with the electric mixer until smooth. Spread the pumpkin mixture evenly over the crumb mixture. Bake until mostly set but still a bit wiggly in the centre, 50 to 60 minutes. Let it cool for at least 30 minutes. Serve at room temperature or chilled.
To make ahead: Refrigerate cake for up to 2 days.
Serving Size: 1 PiecePer Serving:276 calories; protein 4.4g 9% DV; carbohydrates 35.9g 12% DV; dietary fiber 1.7g 7% DV; sugars 21.8g; fat 13.3g 20% DV; saturated fat 5.9g 29% DV; cholesterol 61.7mg 21% DV; vitamin a iu 4739.4IU 95% DV; vitamin c 2.6mg 4% DV; folate 11.4mcg 3% DV; calcium 45.3mg 5% DV; iron 1.2mg 7% DV; magnesium 10.1mg 4% DV; potassium 122.8mg 3% DV; sodium 72.9mg 3% DV; thiaminmg 2% DV; added sugar 20g.Exchanges:
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