Pumpkin Gooey Butter Cake Recipe

Introduction

Pumpkin Gooey Butter Cake is a delightful twist on a classic dessert, combining the rich flavors of pumpkin spice with a buttery, gooey texture. Perfect for fall gatherings or anytime you crave a sweet, comforting treat.

Ingredients

• 1 box yellow cake mix
• 1 large egg
• ½ cup butter (melted)
• ½ cup butter (softened)
• 8 ounces cream cheese (softened)
• 15 ounces pumpkin puree
• 3 large eggs
• 1 teaspoon vanilla extract
• 3 cups powdered sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg

Instructions

1. Step 1: Preheat your oven to 350°F and spray a 9×13-inch pan with nonstick cooking spray to prepare it for baking.
2. Step 2: In a mixing bowl, combine the yellow cake mix, 1 large egg, and melted butter. Press this mixture evenly into the bottom of the prepared pan, extending slightly up the edges to form a crust.
3. Step 3: In a separate bowl, cream together the softened butter and cream cheese until smooth and well blended.
4. Step 4: Add the pumpkin puree, 3 eggs, and vanilla extract to the cream cheese mixture, stirring gently until incorporated. Avoid overmixing to keep the texture just right.
5. Step 5: Stir in the powdered sugar, ground cinnamon, and nutmeg until fully combined. Pour this pumpkin mixture evenly over the prepared crust.
6. Step 6: Bake for 45 to 55 minutes, until the edges are golden and the center has a slight wobble, indicating a gooey texture without being too liquid.
7. Step 7: Allow the cake to cool completely, then refrigerate until ready to serve. Optionally, dust with additional powdered sugar before serving.

Tips & Variations

• For extra spice, add a pinch of ground cloves or ginger to the pumpkin mixture.
• Use canned pumpkin puree for convenience or homemade for a fresher taste.
• If you prefer a firmer texture, extend the baking time by 5-10 minutes but watch carefully to avoid drying out.
• Serve with a dollop of whipped cream or a drizzle of caramel sauce for added indulgence.

Storage

Store the Pumpkin Gooey Butter Cake in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 4 days. For longer storage, freeze the cake wrapped well, and thaw in the refrigerator before serving. Reheat individual slices gently in the microwave for a warm, gooey treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can use fresh pumpkin. Roast and puree the pumpkin until smooth before measuring out 15 ounces to substitute. Make sure the puree is not too watery to maintain the right texture.

Why does the center need to have a wobble when baked?

The slight wobble in the center ensures that the cake remains gooey and soft. If it becomes completely firm, it may lose the signature ooey, gooey texture that makes this dessert so special.

Pumpkin Gooey Butter Cake Recipe

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★★★★★

4.9 from 57 reviews

• Author: Thomas
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x

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Description

Indulge in this delightful Pumpkin Gooey Butter Cake, a luscious dessert combining a buttery yellow cake crust with a creamy, spiced pumpkin filling. Perfect for fall gatherings or any time you crave a rich, moist treat with festive autumn flavors.

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Ingredients

Scale 1x2x3x

Crust

• 1 box yellow cake mix
• 1 large egg
• ½ cup butter, melted

Filling

• ½ cup butter, softened
• 8 ounces cream cheese, softened
• 15 ounces pumpkin puree
• 3 large eggs
• 1 teaspoon vanilla extract
• 3 cups powdered sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg

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Instructions

1. Preheat and prepare pan: Preheat the oven to 350°F (175°C) and spray a 9×13-inch baking pan with nonstick cooking spray to ensure easy removal of the cake.
2. Make the crust: In a mixing bowl, combine the yellow cake mix, one egg, and the melted butter. Mix until blended, then press this mixture firmly into the bottom—and slightly up the edges—of the prepared pan to form an even crust.
3. Cream butter and cream cheese: In a separate bowl, use a mixer to cream together the softened butter and cream cheese until the mixture is smooth and creamy, without lumps.
4. Add pumpkin and eggs: Add the pumpkin puree, three eggs, and vanilla extract to the creamed mixture. Mix until just incorporated, taking care not to overmix to avoid incorporating too much air.
5. Combine with sugar and spices: Stir in the powdered sugar, ground cinnamon, and nutmeg until fully combined, creating a thick, spiced pumpkin batter.
6. Assemble and bake: Pour the pumpkin filling over the prepared crust in the baking pan, spreading evenly. Bake for 45 to 55 minutes until the edges are golden and the center jiggles slightly but is not liquid, achieving the perfect gooey texture.
7. Cool and chill: Allow the cake to cool completely at room temperature, then refrigerate until ready to serve. Optionally, dust with additional powdered sugar before serving for an extra touch of sweetness and presentation.

Notes

• Do not overmix the pumpkin filling to keep the gooey texture intact.
• Make sure the cream cheese and butter are softened for smooth creaming.
• Use fresh spices for the best flavor intensity.
• Refrigeration improves sliceability and flavor melding.
• Dust with powdered sugar just before serving to keep it fresh and visually appealing.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pumpkin Gooey Butter Cake, pumpkin dessert, fall dessert, cream cheese pumpkin cake, gooey butter cake, autumn recipes