Pumpkin Gooey Butter Cake Recipe
This Pumpkin Gooey Butter Cake is a luscious, moist dessert that combines a buttery yellow cake base with a rich, pumpkin-spiced cream cheese filling. Perfectly gooey and flavorful, it’s an ideal treat for fall or any pumpkin lover’s craving. The cake features warm spices like cinnamon, nutmeg, and ginger, baked to a golden brown with a delightfully sticky center.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 to 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake Base
- 1 box yellow cake mix
- 1 large egg
- 4 tablespoons (1/2 cup) unsalted butter, melted (1 stick)
Pumpkin Filling
- 1 1/2 cups pumpkin puree
- 8 ounces cream cheese, super soft
- 3 large eggs
- 1 cup dark brown sugar
- 4 tablespoons (1/2 cup) unsalted butter, melted (1 stick)
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a 9- or 10-inch round cake pan or springform pan by lining it with parchment paper and spraying it lightly with cooking spray to prevent sticking.
- Make Cake Base: In the bowl of an electric mixer, combine the yellow cake mix, 1 large egg, and 1 stick (1/2 cup) melted butter. Mix thoroughly until the batter is smooth and evenly combined.
- Press Cake Base: Pour the cake batter into the prepared pan and press it evenly across the bottom to form a thin, uniform layer, which will serve as the base of your cake.
- Prepare Pumpkin Filling: In the same electric mixer bowl, add the pumpkin puree, softened cream cheese, 3 large eggs, dark brown sugar, 1 stick melted butter, vanilla extract, cinnamon, nutmeg, and ginger. Beat on low speed until everything is fully incorporated and smooth, making sure to scrape the sides and bottom of the bowl to mix thoroughly.
- Assemble Cake: Pour the pumpkin filling evenly over the pressed cake base in the pan, spreading gently if needed to cover all edges.
- Bake: Place the pan in the preheated oven and bake for 40 to 50 minutes. The top should turn golden brown, and the center will remain slightly gooey, which is characteristic of this gooey butter cake.
- Cool and Serve: Allow the cake to cool in the pan for at least 10 minutes before cutting. This resting period helps the cake set for easier slicing. Serve warm or at room temperature and enjoy!
Notes
- Use a springform pan for easier removal if you want to preserve the cake’s shape.
- Make sure the cream cheese is very soft for quicker and smoother mixing.
- The gooey center is intentional; avoid overbaking to keep that signature texture.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- For an extra touch, sprinkle powdered sugar on top before serving.
Find it online: https://alinacooks.com/pumpkin-gooey-butter-cake-recipe/
