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Pumpkin Pie Gooey Butter Cake | A fall version of the classic St. Louis dessert, this tastes like the perfect combination of pumpkin pie and gooey butter cake. Dairy free and gluten free. | eatsomethingdelicious.com

Pumpkin Pie Gooey Butter Cake

  • Author: Meagan Fikes
  • Prep Time: 20
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 minutes
  • Yield: one 9X13 inch cake (about 18 servings)
  • Method: baking

Description

A fall version of the classic St. Louis dessert, this tastes like the perfect combination of pumpkin pie and gooey butter cake. Dairy free and gluten free.


Ingredients

Cake layer:

Gooey layer:

Topping:


Instructions

  1. Preheat oven to 350ºF and grease a lightly colored, metal 9×13 inch pan.
  2. Using either a hand mixer or stand mixer, combine the muffin mix, two eggs, and 1/2 C melted butter alternative. Once combined, it will be crumbly.Pumpkin Pie Gooey Butter Cake | A fall version of the classic St. Louis dessert, this tastes like the perfect combination of pumpkin pie and gooey butter cake. Dairy free and gluten free. | eatsomethingdelicious.com
  3. Press this mixture into the bottom of the pan.Pumpkin Pie Gooey Butter Cake | A fall version of the classic St. Louis dessert, this tastes like the perfect combination of pumpkin pie and gooey butter cake. Dairy free and gluten free. | eatsomethingdelicious.com
  4. Using a mixer again, beat the cream cheese alternative until it is as smooth as possible (it may stay a little lumpy but you will be able to completely smooth it in the next step).Pumpkin Pie Gooey Butter Cake | A fall version of the classic St. Louis dessert, this tastes like the perfect combination of pumpkin pie and gooey butter cake. Dairy free and gluten free. | eatsomethingdelicious.com
  5. Add the three remaining eggs, vanilla extract, the other 1/2 C butter alternative, pumpkin puree, coconut milk, and pumpkin pie spice then beat until completely smooth.
  6. Gradually mix in all of the powdered sugar. The end result should be like a smooth batter. Pour this over the sunbutter layer and gently tap the pan on the counter to get it to spread out evenly.
  7. Bake for 45-50 minutes. Be careful not to overbake. The center should still be a little jiggly and finish setting once it’s removed from the oven (like a baked cheesecake). Additionally, some oil may pool on the top of the cake – don’t confuse this oil with undercooked batter or you could end up over cooking it.
  8. Meanwhile, use a hand mixer to whip the coconut cream and store in the fridge until you’re ready to serve the dessert.
  9. Once the cake has been removed from the oven and cooled, you can cut it into squares and serve with a dollop of whipped coconut cream. Sprinkle with additional pumpkin pie spice, if desired.

Notes

Brands other than those I’ve linked to in the ingredients section may or may not work but these are the brands I tested the recipe with. An exception would be the grain free powdered sugar – I used conventional powdered sugar but either one will work fine.