Description
This Pumpkin Gooey Butter Cake is a rich and indulgent dessert perfect for fall. Featuring a buttery yellow cake crust topped with a creamy, spiced pumpkin filling, this cake combines the comforting flavors of autumn spices and pumpkin puree into a gooey, melt-in-your-mouth treat. Ideal for holiday gatherings or cozy weekends, it’s easy to make and serves 12 generously.
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) and grease a 9×13-inch baking dish to ensure the cake doesn’t stick and bakes evenly.
- Make the Crust: In a large bowl, mix together the yellow cake mix, egg, and melted butter until a dough forms. Press the dough evenly into the bottom of the prepared baking dish to create a firm and even crust layer.
- Prepare the Pumpkin Filling: In a separate large bowl, beat the softened cream cheese and pumpkin puree together until smooth. Add the eggs, vanilla extract, and melted butter, mixing well to combine. Gradually incorporate the powdered sugar, then add the cinnamon, nutmeg, ginger, cloves (if using), and a pinch of salt. Mix until the filling is fully combined and smooth.
- Assemble and Bake: Pour the pumpkin filling over the crust in the baking dish, spreading it out evenly. Place it in the preheated oven and bake for 40-50 minutes. The cake should be set but the center will still have a slightly gooey texture for that signature gooey butter consistency.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely before slicing. For extra indulgence, serve with whipped cream or a light dusting of powdered sugar if desired.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Don’t overbake; the cake should remain slightly gooey in the center for the best texture.
- You can substitute yellow cake mix with white cake mix if preferred for a slightly different flavor.
- Optional spices like cloves add depth but can be omitted if you prefer a milder spice profile.
- This cake stores well in the refrigerator and can be served chilled or at room temperature.
