Description
This Pumpkin Gooey Butter Cake is a decadent fall dessert featuring a buttery yellow cake crust topped with a smooth, spiced pumpkin cream cheese filling. Perfectly gooey in the center and bursting with warm spices like cinnamon, nutmeg, and ginger, this cake is ideal for autumn gatherings and holiday celebrations.
Ingredients
Scale
For the Crust
- 1 box yellow cake mix
- 1 egg
- 1/2 cup unsalted butter, melted
For the Pumpkin Filling
- 8 oz cream cheese, softened
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 3 1/2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- A pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Make the Crust: In a large bowl, combine the yellow cake mix, egg, and melted butter. Mix well until a cohesive dough forms. Press this dough evenly into the bottom of the prepared baking dish to form the crust.
- Prepare the Pumpkin Filling: In a separate large bowl, beat together the softened cream cheese and pumpkin puree until smooth and creamy. Add the eggs, vanilla extract, and melted butter, and mix until fully combined. Gradually incorporate the powdered sugar, then add the cinnamon, nutmeg, ginger, cloves (if using), and a pinch of salt. Mix until the filling is smooth and all ingredients are evenly distributed.
- Assemble and Bake: Pour the prepared pumpkin filling evenly over the crust in the baking dish. Spread it out smoothly. Place the dish in the preheated oven and bake for 40-50 minutes. The cake is done when the edges are set, but the center still appears slightly gooey for the best texture.
- Cool and Serve: Allow the cake to cool completely in the baking dish before slicing. Serve as is or garnish with whipped cream or a dusting of powdered sugar for added sweetness and presentation.
Notes
- For best results, ensure the cream cheese is fully softened to avoid lumps in the filling.
- The cake center should remain slightly gooey for that signature texture—avoid overbaking.
- You can substitute the ground cloves with additional cinnamon if you prefer a milder spice profile.
- Store leftovers covered in the refrigerator for up to 4 days; bring to room temperature before serving.
- This cake pairs wonderfully with a cup of coffee or spiced tea.
