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Pumpkin Gooey Butter Cake Recipe

Pumpkin Gooey Butter Cake Recipe

5.3 from 6 reviews

Indulge in the rich and decadent flavors of Pumpkin Gooey Butter Cake. This delicious dessert combines a moist cake base with a creamy pumpkin filling, creating a perfect harmony of sweetness and spice.

Ingredients

Scale

Cake Base:

  • 1 box yellow cake mix
  • 1/2 cup unsalted butter, melted (1 stick)
  • 1 large egg

Pumpkin Filling:

  • 1 1/2 cups pumpkin puree
  • 8 ounces cream cheese, softened
  • 3 large eggs
  • 1 cup dark brown sugar
  • 1/2 cup unsalted butter, melted (1 stick)
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1 tsp ground nutmeg

Instructions

  1. Preheat the oven: Preheat the oven to 350 degrees Fahrenheit.
  2. Prepare the pan: Line a 9″ or 10″ round cake pan or springform pan with parchment paper and cooking spray.
  3. Make the cake base: In a mixing bowl, combine the yellow cake mix, 1/2 cup melted butter, and 1 egg. Mix well and press into the prepared pan to form a thin layer.
  4. Prepare the pumpkin filling: In a separate bowl, mix together the pumpkin puree, softened cream cheese, 3 eggs, dark brown sugar, 1/2 cup melted butter, vanilla extract, cinnamon, ginger, and nutmeg.
  5. Assemble the cake: Pour the pumpkin filling over the cake base in the pan.
  6. Bake: Bake at 350 degrees Fahrenheit for 40-50 minutes until the top is golden brown and the center is slightly gooey.
  7. Cool and serve: Allow the cake to rest for at least 10 minutes before slicing and serving.

Notes

  • This cake is best served warm or at room temperature.
  • Feel free to top with whipped cream or a sprinkle of cinnamon before serving.

Nutrition

Keywords: Pumpkin Gooey Butter Cake, Pumpkin Cake Recipe, Fall Desserts