Pumpkin Gooey Butter Cake

Pumpkin Gooey Butter Cake: A Perfect Fall Dessert

If you’re looking for a rich, decadent dessert that screams fall, look no further than this Pumpkin Gooey Butter Cake. With a buttery crust and a luscious pumpkin-cream cheese filling, this dessert combines the warm spices of cinnamon, nutmeg, and ginger with the creamy texture of pumpkin puree. Whether you’re hosting a fall gathering or just craving something sweet and seasonal, this cake is sure to be a hit.

Ingredients:

For the Crust:

• 1 box yellow cake mix
• 1 large egg
• 8 ounces unsalted butter, melted (1 stick for crust)

For the Pumpkin Filling:

• 1 ½ cups pumpkin puree
• 8 ounces cream cheese, softened
• 3 large eggs
• 1 cup dark brown sugar
• 8 ounces unsalted butter, melted (1 stick for filling)
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ¼ teaspoon ground ginger

Directions:

Step 1: Prepare the Oven and Pan

1. Preheat the Oven
   Preheat your oven to 350°F (175°C).
2. Prepare the Pan
   Line a springform or round cake pan with parchment paper and spray it with cooking spray. This will help ensure the cake releases easily after baking.

Step 2: Make the Crust

1. Combine Ingredients
   In the bowl of an electric mixer, combine the yellow cake mix, 1 egg, and 1 stick (½ cup) of melted butter. Mix until it forms a dough-like consistency.
2. Press the Dough into the Pan
   Press the dough evenly into the bottom of the prepared pan to form a thin crust layer. Set aside.

Step 3: Make the Pumpkin Filling

1. Combine Filling Ingredients
   In a separate bowl, mix together the pumpkin puree, softened cream cheese, 3 eggs, dark brown sugar, the remaining stick of melted butter (½ cup), vanilla extract, cinnamon, nutmeg, and ginger. Beat on low speed until all ingredients are fully incorporated, scraping the sides and bottom of the bowl as needed.
2. Pour Over the Crust
   Pour the pumpkin mixture over the crust layer in the pan, spreading it out evenly.

Step 4: Bake the Cake

1. Bake
   Place the cake in the preheated oven and bake for 40-50 minutes, or until the top is golden brown but the center remains slightly gooey. Be careful not to overbake, as the gooey center is the signature texture of this dessert.

Step 5: Cool and Serve

1. Cool the Cake
   Allow the cake to rest for at least 10 minutes before cutting into it. The gooey center will firm up slightly as it cools, making it easier to slice while keeping that perfect gooey texture.
2. Serve
   Slice the cake into 12 servings and enjoy! This cake is perfect on its own or with a dollop of whipped cream.

Recipe Summary:

• Prep Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour
• Calories: 350 kcal per serving
• Servings: 12 slices

Tips for the Best Pumpkin Gooey Butter Cake:

• Don’t Overbake: To maintain that signature gooey center, keep a close eye on the cake during the last 10 minutes of baking. The center should still jiggle slightly when you take it out of the oven.
• Use Fresh Spices: For the best flavor, use freshly ground spices if possible. The cinnamon, nutmeg, and ginger are key to giving this cake its warm, fall flavor.
• Serve Warm or Chilled: This cake can be enjoyed warm right out of the oven or chilled after it’s been stored in the refrigerator. Both ways are delicious!

Why You’ll Love This Pumpkin Gooey Butter Cake

This Pumpkin Gooey Butter Cake is everything you want in a fall dessert: rich, buttery, spiced with warm autumn flavors, and gooey in the center. The cake mix crust makes it quick and easy to prepare, while the pumpkin filling provides that creamy, seasonal touch that everyone loves. It’s perfect for any fall occasion, whether you’re serving it at a holiday gathering or enjoying it with a cup of coffee on a cool afternoon.

Storage Tips:

Store any leftover cake in an airtight container in the refrigerator for up to 4 days. If you prefer to serve it warm, simply reheat individual slices in the microwave for 10-15 seconds before serving.

This Pumpkin Gooey Butter Cake is sure to become a fall favorite in your dessert rotation. Give it a try, and enjoy the gooey, buttery goodness!

Pumpkin Gooey Butter Cake

---

• Author: Dulcia
• Total Time: 1 hour
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

This Pumpkin Gooey Butter Cake is the perfect combination of rich, gooey goodness and fall-inspired flavors. With a buttery cake base and a smooth, creamy pumpkin filling spiced with cinnamon, nutmeg, and ginger, this dessert is a must-have for autumn gatherings. The top turns golden brown while the center remains gooey, creating a decadent texture that melts in your mouth.

---

Ingredients

Scale 1x2x3x

1 box yellow cake mix
4 large eggs, divided (1 egg for crust, 3 eggs for filling)
8 ounces unsalted butter, melted (2 sticks, divided)
1 ½ cups pumpkin puree
8 ounces cream cheese, softened
1 tablespoon vanilla extract
1 cup dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon ground Ginger

---

Instructions

Preheat the oven to 350°F (175°C).
Prepare a springform pan or round cake pan by lining it with parchment paper and spraying with cooking spray.
In the bowl of an electric mixer, combine the yellow cake mix, 1 stick of melted butter (½ cup), and 1 egg. Mix well to form a dough-like consistency.
Press this mixture evenly into the bottom of the prepared pan to form a thin crust layer.
In a separate bowl, combine the pumpkin puree, softened cream cheese, 3 eggs, dark brown sugar, remaining stick of melted butter, vanilla extract, cinnamon, nutmeg, and ginger. Beat on low speed until the ingredients are fully incorporated, making sure to scrape the sides and bottom of the bowl as needed.
Pour the pumpkin mixture over the crust layer in the pan, spreading it out evenly.
Bake in the preheated oven for 40-50 minutes, or until the top is golden brown but the center remains slightly gooey.
Allow the cake to rest for at least 10 minutes before cutting into it. The gooey center will firm up slightly as it cools.

• Prep Time: 15 minutes
• Cook Time: 45 minutes

Nutrition

• Calories: 350