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
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