Description
This Pumpkin Gooey Butter Cake is a luscious autumn-inspired dessert featuring a buttery yellow cake base topped with a creamy, spiced pumpkin filling. The cake has a delightful gooey center that blends the rich flavors of pumpkin, cream cheese, and pumpkin pie spice, making it perfect for fall celebrations or any time you crave a moist, flavorful dessert.
Ingredients
Scale
Cake
- 1 box yellow cake mix
- 1 egg
- 8 tablespoons butter, melted
Filling
- 1 (15-ounce) can pumpkin
- 1 (8-ounce) package cream cheese, softened
- 3 eggs
- 1 teaspoon vanilla extract
- 8 tablespoons butter, melted
- 1 (16-ounce) box powdered sugar
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 13×9-inch baking pan to prepare for the cake base.
- Prepare Cake Base: In a mixing bowl, combine the yellow cake mix, 1 egg, and 8 tablespoons of melted butter. Use an electric mixer to blend well until smooth. Press this mixture evenly into the bottom of the prepared baking pan, creating the cake base.
- Make Pumpkin Filling: In a large bowl, beat together the softened cream cheese and canned pumpkin until the mixture is smooth and creamy.
- Add Remaining Filling Ingredients: Add the 3 eggs, 1 teaspoon vanilla extract, and 8 tablespoons melted butter to the pumpkin and cream cheese mixture. Beat well until fully combined.
- Incorporate Sugar and Spice: Gradually mix in the powdered sugar and 2 teaspoons pumpkin pie spice into the filling. Continue to beat until the filling is smooth and consistent.
- Assemble and Bake: Spread the pumpkin filling evenly over the prepared cake base in the baking pan. Bake in the preheated oven for 40 to 50 minutes. The cake should be slightly gooey in the center when done; avoid overbaking to maintain that texture.
- Serve: Allow the cake to cool slightly before serving. It goes beautifully with a dollop of whipped cream on top for extra indulgence.
Notes
- Do not overbake; the center should remain a little gooey for the signature texture.
- Ensure the cream cheese is softened for easier mixing and a smoother filling.
- You can add extra pumpkin pie spice or cinnamon for a stronger spice flavor if desired.
- Store leftovers covered in the refrigerator to keep the cake moist and fresh.
- Allow the cake to cool before slicing to prevent it from falling apart.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 370
- Sugar: 35g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
