Pumpkin Gooey Butter Cake Recipe
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.
- Author: nova
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- Preheat the oven: Preheat the oven to 350 degrees Fahrenheit.
- Prepare the pan: Line a 9″ or 10″ round cake pan or springform pan with parchment paper and cooking spray.
- 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.
- 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.
- Assemble the cake: Pour the pumpkin filling over the cake base in the pan.
- Bake: Bake at 350 degrees Fahrenheit for 40-50 minutes until the top is golden brown and the center is slightly gooey.
- 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
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
Keywords: Pumpkin Gooey Butter Cake, Pumpkin Cake Recipe, Fall Desserts