If you’re craving a dessert that perfectly blends the cozy flavors of fall with a delightfully rich and tender texture, the Pumpkin Gooey Butter Cake Recipe is your new best friend. This luscious cake layers a spiced pumpkin filling over a buttery cake base to create a gooey, irresistible treat that has the power to light up anyone’s day. It’s wonderfully simple to make yet yields impressive results that feel like a warm hug with every bite. Whether you’re baking for a holiday, a weekend treat, or just because, this recipe will make you wonder how you ever lived without it.
Ingredients You’ll Need
These ingredients are straightforward but key to achieving the perfect balance of flavor, texture, and that irresistible golden color. Each one plays a special role in turning simple pantry staples into mouthwatering magic.
- Yellow cake mix: Provides the sturdy, buttery base that holds everything together with ease and flavor.
- Large eggs: Help bind the ingredients while keeping the cake moist and tender.
- Unsalted butter: Adds richness and a melt-in-your-mouth creaminess when melted and mixed.
- Cream cheese: Offers a tangy creaminess that balances the sweetness and elevates the gooey texture.
- Pumpkin puree: The star ingredient bringing vibrant color, natural sweetness, and moistness—make sure it’s pure pumpkin, not pumpkin pie filling.
- Pure vanilla extract: Enhances all the flavors with its warm aromatic notes.
- Powdered sugar: Sweetens the filling and helps create that irresistibly smooth texture.
- Ground cinnamon and nutmeg: The classic fall spices that add depth and warmth to every bite.
How to Make Pumpkin Gooey Butter Cake Recipe
Step 1: Prepare Your Pan and Oven
First things first, preheat your oven to a cozy 350°F to get it ready for baking. Grease a 9×13-inch baking pan generously with nonstick spray so the cake peels away easily once baked. Taking these simple prep steps ensures your cake bakes evenly and releases cleanly.
Step 2: Create the Cake Base
Mix together the yellow cake mix, one large egg, and melted butter using a hand mixer until smooth and combined. This cake base is the foundation of the Pumpkin Gooey Butter Cake Recipe, delivering a flavorful, buttery platform for the luscious pumpkin topping. Press the batter evenly into your prepared pan and set it aside while you whip up the filling.
Step 3: Blend the Pumpkin Filling
In a large bowl, beat together the cream cheese and pumpkin puree with a hand mixer until the mixture is luscious and smooth. This step is crucial for the signature creamy and gooey texture that makes this pumpkin dessert so special and comforting.
Step 4: Add Eggs, Vanilla, and Butter
Incorporate the three large eggs, vanilla extract, and the melted butter into the pumpkin-cream cheese mixture. Beat everything together until perfectly combined. These ingredients bring richness and depth, ensuring the filling sets just enough while staying deliciously soft.
Step 5: Sweeten and Spice It Up
Mix in the powdered sugar, ground cinnamon, and nutmeg thoroughly. These final additions infuse your cake with the warm spices that epitomize fall and provide a perfect balance between sweet and spicy in each bite of the Pumpkin Gooey Butter Cake Recipe.
Step 6: Bake to Gooey Perfection
Spread the pumpkin filling evenly over the cake base in your pan. Pop it into the oven and bake for 40 to 50 minutes. Keep a close eye as it nears the end; you want the center to remain a bit gooey, just like the recipe promises. This slight underbaking is the secret to that signature gooey texture that makes this cake unforgettable.
Step 7: Cool and Get Ready to Enjoy
Once baked, let your cake cool before slicing. You can serve it just as it is, showcasing the perfect combination of crust and pumpkin filling, or dress it up with some delightful toppings to take it over the top.
How to Serve Pumpkin Gooey Butter Cake Recipe
Garnishes
While the cake shines on its own, some garnishes take it to a whole new level. Whipped cream adds lightness and creaminess, chopped pecans bring a satisfying crunch, and a drizzle of caramel sauce introduces a luscious sweetness that pairs beautifully with the pumpkin and spices.
Side Dishes
Looking to make a dessert spread or complement the richness of the cake? Fresh fruit like sliced apples or pears, a scoop of vanilla ice cream, or even a simple cup of warmly spiced chai tea all enhance the flavors and create a well-rounded, indulgent dessert experience.
Creative Ways to Present
For special occasions, serve this pumpkin gooey delight in mini ramekins or individual jars for a charming twist. You can also dust the top with cinnamon sugar or even add a sprinkle of crushed graham crackers for a subtle texture contrast. No matter how you present it, the Pumpkin Gooey Butter Cake Recipe impresses every time.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the refrigerator for up to five days. This gives you plenty of time to enjoy that oh-so-delicious gooey pumpkin goodness without worrying about it drying out.
Freezing
If you want to save some for later, the Pumpkin Gooey Butter Cake Recipe freezes beautifully. Wrap it tightly in plastic wrap and then in foil, or place slices in a freezer-safe container with parchment paper between layers. It will stay fresh for up to three months in the freezer.
Reheating
To bring your cake back to life, reheat individual slices in the microwave for about 20-30 seconds, just until warm and gooey again. Avoid overheating so you keep that perfect texture. Freshly whipped cream on top after warming is always a treat!
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin that’s been cooked and pureed, but be sure it’s well-drained and thick to match the consistency of canned pumpkin puree. This will keep your cake from becoming too watery.
Why is my Pumpkin Gooey Butter Cake too dense?
Dense cake can occur if the ingredients aren’t fully mixed or the eggs are too cold. Make sure all your wet ingredients are at room temperature, and beat thoroughly for a lighter, airy texture.
Can I make this recipe gluten-free?
You can, by substituting the yellow cake mix for a gluten-free cake mix of similar quantity. Just ensure the mix you choose works well with butter-based recipes and follow the same instructions.
How do I know when the cake is done baking?
Look for the edges to be set and nicely browned while the center still jiggles slightly when you gently shake the pan. Remember, a little gooey center is exactly what makes this Pumpkin Gooey Butter Cake Recipe so irresistible.
Can I add other spices or flavors?
Absolutely! Feel free to experiment with allspice, cloves, or even a splash of maple extract for a unique twist. Spices should be added gradually to keep the perfect balance of flavors.
Final Thoughts
Now that you’ve got the inside scoop on this irresistibly delicious Pumpkin Gooey Butter Cake Recipe, it’s time to roll up your sleeves and create a dessert that will become a beloved favorite in your home. Simple ingredients, straightforward steps, and that magical gooey filling all come together to make a cake that’s truly unforgettable. Enjoy every warm, decadent bite and watch how it brings smiles all around.
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Pumpkin Gooey Butter Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Gooey Butter Cake combines the rich flavors of pumpkin and warm spices with a delectably gooey texture. The cake features a buttery yellow cake base topped with a creamy, spiced pumpkin cheesecake-like layer, perfect for autumn gatherings or holiday desserts. It’s easy to make and irresistibly delicious, especially when served with whipped cream, chopped pecans, or a drizzle of caramel sauce.
Ingredients
Cake Base
- 18 ounces yellow cake mix (510 grams, 1 box)
- 1 large egg (50 grams, room temperature)
- 8 tablespoons unsalted butter (113 grams, melted, 1 stick)
Pumpkin Gooey Filling
- 8 ounces cream cheese (227 grams, room temperature, 1 brick)
- 15 ounces pumpkin puree (425 grams, 1 can, NOT pumpkin pie filling)
- 3 large eggs (150 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
- 8 tablespoons unsalted butter (113 grams, melted, 1 stick)
- 16 ounces powdered sugar (454 grams)
- 1 teaspoon ground cinnamon (3 grams)
- 1 teaspoon ground nutmeg (3 grams)
Toppings (Optional)
- Whipped cream
- Chopped pecans
- Caramel sauce
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick spray to prevent sticking and set aside.
- Make the cake base: In a mixing bowl, combine the yellow cake mix, 1 large egg, and 8 tablespoons of melted butter. Using a hand mixer, blend the ingredients until well combined. Press this batter evenly into the bottom of the prepared baking pan. Set aside as you prepare the filling.
- Prepare the pumpkin filling: In a large bowl, beat the cream cheese and pumpkin puree together with a hand mixer until smooth and creamy, ensuring there are no lumps.
- Add eggs and flavorings: To the cream cheese mixture, add the 3 eggs, vanilla extract, and 8 tablespoons of melted butter. Beat all together until the mixture is well incorporated.
- Add sugar and spices: Gradually mix in the powdered sugar, ground cinnamon, and ground nutmeg. Continue beating until everything is combined into a smooth, sweet, spiced pumpkin filling.
- Assemble and bake: Pour and spread the pumpkin mixture evenly over the cake batter in the pan. Place the pan in the preheated oven and bake for 40 to 50 minutes. The edges should set while the center remains slightly gooey. Be careful not to overbake.
- Cool and serve: Allow the cake to cool before slicing. Serve plain or top with whipped cream, chopped pecans, caramel sauce, or a dusting of powdered sugar as desired.
Notes
- Use pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Do not overbake; the center should remain slightly gooey for the signature texture.
- Let the cake cool completely before slicing to ensure cleaner cuts.
- Can be made a day ahead and stored covered in the refrigerator.
- Optional toppings like whipped cream, pecans, and caramel sauce enhance the dessert but are not necessary.
