Delightfully Light Pumpkin Gooey Butter Cake
Indulge in the delightful flavors of autumn with this Light Pumpkin Gooey Butter Cake. This irresistible dessert combines the rich, creamy texture of traditional gooey butter cake with the warm, comforting essence of pumpkin spice. We've lightened up the original recipes from PaulDeen.com without sacrificing any flavor, making it a perfect treat for gatherings or a cozy family night. You'll love the delectable layers of buttery cake mingling with a luscious pumpkin cream, each bite offering a heavenly taste experience while keeping it guilt-free.
N/A
Servings
200
Calories
13
Ingredients
Ingredients
yellow cake mix
1 (18 1/4 ounce package)
reduced-fat buttermilk
1/2 (cup)
egg
1 (lightly beaten)
canola oil
1 (tablespoon)
reduced-fat cream cheese (Neufchatel)
1 (8 ounce package)
pumpkin
1 (15 ounce can)
confectioners' sugar
3/4 (cup)
plain low-fat Greek yogurt
1/4 (cup (2%))
large eggs
2 (at room temperature)
vanilla extract
1 (teaspoon)
cinnamon
1 (teaspoon)
nutmeg
1 (teaspoon)
melted butter
1 (teaspoon)
Instructions
1
Preheat your oven to 350°F (175°C). Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray to prevent sticking.
2
In a large mixing bowl, combine the yellow cake mix with your choice of spices, if desired, to enhance the flavors. In a smaller bowl, whisk together the reduced-fat buttermilk, lightly beaten egg, and canola oil until well blended. Pour this mixture into the cake mix and stir with a spatula until just combined. Pour the combined batter into the prepared baking dish, spreading it evenly.
3
In another bowl, use an electric mixer to beat the reduced-fat cream cheese until it is creamy and smooth. Gradually add the pumpkin puree, confectioners' sugar, Greek yogurt, two large eggs, vanilla extract, ground cinnamon, nutmeg, and melted butter. Continue mixing until everything is well combined and free of lumps.
4
Carefully spread the pumpkin cream mixture over the cake batter in the baking dish, smoothing it out evenly. Bake in the preheated oven for 40 to 50 minutes. The cake should have a lightly set top, but the center should retain a gooey texture. Keep an eye on it as it bakes to prevent overcooking.
5
Once baked to perfection, remove the cake from the oven and let it cool slightly before slicing into bars. Serve warm or at room temperature, and enjoy your scrumptious Light Pumpkin Gooey Butter Cake!
Nutrition Information
7g
Fat
30g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Delightfully Light Pumpkin Gooey Butter Cake?
It is a lightened-up version of the traditional gooey butter cake that incorporates pumpkin puree and autumn spices like cinnamon and nutmeg for a seasonal flavor profile.
How many calories are in one serving of this cake?
Each serving contains approximately 200 calories.
What ingredients make this recipe 'lighter' than traditional versions?
The recipe uses reduced-fat buttermilk, Neufchatel (reduced-fat) cream cheese, and plain low-fat Greek yogurt to reduce the overall fat and calorie content.
What type of cake mix is required for the base?
The recipe calls for one 18 1/4 ounce package of yellow cake mix.
What baking temperature is needed for this pumpkin cake?
The oven should be preheated and set to 350°F (175°C).
How long does the Pumpkin Gooey Butter Cake take to bake?
The cake typically takes between 40 to 50 minutes to bake until the top is set but the center remains gooey.
What size baking dish should I use?
A 9 x 13-inch baking dish is the recommended size for this recipe.
How do I prevent the cake from sticking to the pan?
Lightly spray the 9 x 13-inch baking dish with nonstick cooking spray before pouring in the batter.
How much fat is in a single serving?
There are 7g of fat per serving.
How many carbohydrates are in this dessert?
There are 30g of carbohydrates per serving.
How much protein is provided per serving?
Each serving provides 3g of protein.
What kind of cream cheese should be used for the pumpkin layer?
The recipe specifies an 8 ounce package of reduced-fat cream cheese, also known as Neufchatel.
Can I add extra spices to the cake base?
Yes, the instructions suggest you can combine the yellow cake mix with your choice of spices to further enhance the autumn flavors.
What liquid is mixed into the cake base?
The cake base uses a mixture of 1/2 cup reduced-fat buttermilk, one lightly beaten egg, and one tablespoon of canola oil.
How much pumpkin is required for the filling?
One 15 ounce can of pumpkin puree is used for the cream layer.
What is the purpose of the Greek yogurt in this recipe?
Plain low-fat Greek yogurt (2%) is used to add creaminess to the pumpkin layer while keeping the recipe lighter.
How many eggs are needed in total for the entire recipe?
You will need a total of three eggs: one for the cake base and two large eggs for the pumpkin cream filling.
Should the eggs for the filling be at a specific temperature?
Yes, the recipe recommends using two large eggs at room temperature for the filling.
What spices are used to flavor the pumpkin cream?
The filling is flavored with one teaspoon of cinnamon and one teaspoon of nutmeg.
How much confectioners' sugar is used in the recipe?
The recipe calls for 3/4 cup of confectioners' sugar in the pumpkin cream mixture.
What should the texture of the cake be after baking?
The top should be lightly set, but the center should retain a gooey texture.
How should the cake be served?
The cake should be allowed to cool slightly before slicing into bars and can be served warm or at room temperature.
What equipment is needed to prepare the filling?
An electric mixer is recommended to beat the cream cheese and mix the pumpkin filling ingredients until smooth.
Does the recipe use butter?
Yes, one teaspoon of melted butter is added to the pumpkin cream mixture.
What is the primary flavor of this cake?
The primary flavors are pumpkin, cinnamon, and nutmeg, combined with a buttery cake base.
Is this recipe inspired by a specific chef?
This recipe is a lightened-up version of traditional gooey butter cake recipes found on PaulDeen.com.
Can I use canola oil in the cake base?
Yes, the recipe uses one tablespoon of canola oil in the bottom cake layer.
How do I know the cream cheese is ready for the filling?
You should beat the cream cheese with an electric mixer until it is creamy and smooth before adding the other ingredients.
Should the buttermilk be full fat?
No, this specific lightened recipe calls for reduced-fat buttermilk.
Is the pumpkin cream spread over the top or mixed in?
The pumpkin cream mixture is carefully spread over the cake batter layer in the baking dish before baking.