Pumpkin Gooey Butter Cake Recipe

Introduction

Pumpkin Gooey Butter Cake is a luscious autumn treat that combines a buttery cake base with a creamy, spiced pumpkin filling. This easy-to-make dessert is perfect for holiday gatherings or cozy weekends.

Ingredients

• 1 box yellow cake mix
• 1 egg
• 1 stick melted butter (for the base)
• 8 oz cream cheese
• 15 oz pumpkin puree
• 3 eggs
• 1 tsp vanilla extract
• 1 stick melted butter (for the filling)
• 16 oz powdered sugar
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the yellow cake mix, 1 egg, and 1 stick of melted butter. Mix until well combined, then press this mixture evenly into the bottom of a greased 9×13-inch baking pan to form the base.
2. Step 2: In a separate bowl, beat the cream cheese until smooth. Add the pumpkin puree and mix well. Then, add the 3 eggs, vanilla extract, and the second stick of melted butter. Beat until fully combined.
3. Step 3: Gradually add the powdered sugar, cinnamon, and pumpkin pie spice to the cream cheese mixture. Mix until the filling is smooth and creamy.
4. Step 4: Pour the pumpkin filling evenly over the pressed cake base in the pan.
5. Step 5: Bake for 40 to 50 minutes, or until the filling is just set and a toothpick inserted near the center comes out with moist crumbs.
6. Step 6: Allow the cake to cool completely. Optionally, dust the top with additional powdered sugar before serving.

Tips & Variations

• For a nuttier flavor, sprinkle chopped pecans on top before baking.
• You can substitute pumpkin pie spice with a blend of cinnamon, nutmeg, and cloves if preferred.
• Use full-fat cream cheese for the creamiest texture.
• To make individual servings, bake in greased muffin tins and reduce baking time to about 25 minutes.

Storage

Store the pumpkin gooey butter cake covered in the refrigerator for up to 4 days. Bring to room temperature or warm slightly before serving for the best texture. You can also freeze slices wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree because pumpkin pie filling contains added spices and sweeteners that can alter the flavor and texture of the cake.

How do I know when the cake is done baking?

The filling should be just set and slightly jiggly in the center. A toothpick inserted near the middle should come out with moist crumbs but not wet batter.

Pumpkin Gooey Butter Cake Recipe

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★★★★★

4.9 from 76 reviews

This Pumpkin Gooey Butter Cake is a moist and delicious dessert that combines a buttery cake base with a creamy pumpkin filling spiced with cinnamon and pumpkin pie spice. Perfect for fall gatherings or holiday treats, this cake is rich, gooey, and bursting with warm autumn flavors.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Base

• 1 box yellow cake mix
• 1 egg
• 1 stick melted butter (8 tbsp)

Filling

• 8 oz cream cheese, softened
• 15 oz pumpkin puree
• 3 eggs
• 1 tsp vanilla extract
• 1 stick melted butter (8 tbsp)
• 16 oz powdered sugar
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie spice

Instructions

1. Prepare the base: In a medium bowl, combine the yellow cake mix, 1 egg, and 1 stick of melted butter. Mix well until fully combined, then press the mixture evenly into the bottom of a greased 9×13 inch baking pan to form the cake base.
2. Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree and continue to beat until fully combined. Then add the 3 eggs, vanilla extract, and 1 stick of melted butter, mixing thoroughly to create a creamy filling.
3. Add powdered sugar and spices: Gradually mix in the powdered sugar, cinnamon, and pumpkin pie spice to the filling, blending well until the mixture is smooth and evenly spiced.
4. Assemble the cake: Pour the pumpkin cream cheese mixture evenly over the pressed cake base in the pan, smoothing the top with a spatula.
5. Bake: Preheat the oven to 350°F (175°C). Bake the assembled cake for 40 to 50 minutes, or until the filling is just set and slightly firm to the touch but still gooey in the center.
6. Cool and serve: Remove the cake from the oven and allow it to cool completely in the pan. Once cooled, optionally dust the top with additional powdered sugar for a decorative touch. Cut into squares and serve.

Notes

• For easier slicing, chill the cake for a few hours before cutting.
• You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if preferred.
• Ensure cream cheese is softened to avoid lumps in the filling.
• This cake is best served within 2-3 days and stored refrigerated due to the cream cheese content.
• Use pure pumpkin puree, not pumpkin pie filling, for best results.

Keywords: pumpkin cake, gooey butter cake, fall dessert, pumpkin dessert, cream cheese cake, pumpkin spice