Description
This Pumpkin Gooey Butter Cake is a delightful fall dessert featuring a rich and buttery yellow cake base topped with a creamy, spiced pumpkin cream cheese filling. The cake bakes to a perfect gooey texture in the center, making it irresistibly moist and flavorful. Perfect for holiday gatherings or cozy autumn evenings, it’s served best with a dollop of whipped cream.
Ingredients
Scale
Cake Base
- 1 box yellow cake mix
- 1 egg
- 8 tablespoons butter, melted
Filling
- 1 15-ounce can pumpkin
- 1 8-ounce package cream cheese, softened
- 3 eggs
- 1 teaspoon vanilla extract
- 8 tablespoons butter, melted
- 1 16-ounce box powdered sugar
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking.
- Prepare Cake Batter: In a bowl, combine the yellow cake mix, 1 egg, and 8 tablespoons of melted butter. Use an electric mixer to blend thoroughly until smooth. Press this mixture evenly into the bottom of a lightly greased 13×9-inch baking pan.
- Make Pumpkin Filling: In a large bowl, beat together the softened cream cheese and canned pumpkin until smooth and creamy.
- Add Wet Ingredients: Mix in the 3 eggs, 1 teaspoon vanilla extract, and 8 tablespoons melted butter into the pumpkin and cream cheese mixture. Continue beating until all ingredients are well incorporated.
- Add Dry Ingredients: Gradually stir in the powdered sugar and pumpkin pie spice, mixing well until the filling is smooth and evenly spiced.
- Assemble and Bake: Spread the pumpkin filling evenly over the prepared cake batter in the pan. Bake in the preheated oven for 50 minutes, ensuring not to overbake; the center should remain slightly gooey.
- Serve: Let the cake cool before slicing. Serve with whipped cream for an extra indulgent touch.
Notes
- Do not overbake; the center should stay a bit gooey for the signature texture.
- Use room temperature cream cheese for easier mixing and a smoother filling.
- Grease the baking pan lightly with butter or non-stick spray to prevent sticking.
- Allow the cake to cool completely before cutting to maintain its structure while retaining moistness.
- For a sweeter topping, serve with vanilla whipped cream or a dusting of powdered sugar.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
