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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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/pumpkin-gooey-butter-cake-recipe/