Fall dessert making involves pumpkin spice versions of our favorite desserts, including gooey butter cake.
Perfectly fall-apart gooey, this cake uses pumpkin moisture. The spice cake mix adds additional spice, but if you can't locate it, use vanilla.
A slightly underdone cake is ideal. This is no ordinary cake. It should still jiggle in the center when you take it out of the oven then firm up as it cools, like a pumpkin pie. You may slice it into bars for your next fall event or Thanksgiving dessert.
These bars can be made a day ahead; dust with confectioners' sugar before serving. Wrap leftovers tightly and store at room temperature for 3 days.
Crust Cooking spray 1 13.25-oz. spice cake mix package 1 big egg 1/2 cup melted unsalted butter
Filling 1 (8-oz.) softened cream cheese 1 c. pumpkin puree 1/2 cup melted unsalted butter
2 big eggs 1 tsp pure vanilla extract A 16-oz. box of confectioners' sugar and additional for dusting 1 tsp pumpkin pie spice