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
Scale
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.
