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Pumpkin Gooey Butter Cake

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“Original post of this recipe can be found here: http://www.dessertfortwo.com/2013/10/pumpkin-gooey-butter-cake-an-annoucement/ This recipe is nothing like the others listed on here.”
READY IN:
50mins
SERVES:
2
YIELD:
2 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350. Have ready a metal bread loaf pan that measures 9 x 5".
  2. First, make the crust: In a medium bowl, combine the sugar, flour, salt and baking powder. Add the egg yolk, milk and melted butter. Stir until a wet dough forms, and then press this mixture evenly into the bottom of the bread loaf pan.
  3. Next, make the gooey butter filling: In the same bowl you used to make the crust, add all of the filling ingredients. Beat together on low speed until well-blended, about 1 minute. Pour the filling over the crust.
  4. Bake the gooey butter cake for 35-40 minutes. It will be browned on the edges, but slightly jiggly and sunken in the middle. Let it cool COMPLETELY. I store it overnight in the fridge for perfect cuts.
  5. Serve with extra powdered sugar dusted on top.

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