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Pumpkin Gooey Butter Cake Recipe

Pumpkin Gooey Butter Cake Recipe
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★★★★★

4.8 from 27 reviews

This Pumpkin Gooey Butter Cake is a decadent and moist dessert that combines the warm spices of fall with a rich, gooey texture. Featuring a buttery cake base topped with a creamy pumpkin filling infused with cinnamon, nutmeg, and ginger, this cake is perfect for autumn celebrations or any time you crave a luscious, spiced treat.

Ingredients

Scale

Cake Base

  • 1 box yellow cake mix
  • 1 large egg
  • 4 ounces unsalted butter (1 stick), melted

Pumpkin Filling

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

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it’s at the right temperature when you begin baking.
  2. Prepare Pan: Line a 9-inch or 10-inch round cake pan or springform pan with parchment paper and spray with cooking spray to prevent sticking.
  3. Make Cake Base: In the bowl of an electric mixer, combine the yellow cake mix, 1 stick (4 ounces) melted butter, and 1 egg. Mix well until fully combined.
  4. Form Cake Layer: Pour the cake batter into the prepared pan and press it evenly to form a thin layer on the bottom. This will serve as the base of the cake.
  5. Prepare Pumpkin Filling: In a clean mixing bowl, combine the pumpkin puree, super soft cream cheese, 3 eggs, dark brown sugar, 1 stick (4 ounces) melted butter, vanilla extract, ground cinnamon, ground nutmeg, and ground ginger.
  6. Mix Filling: Beat the filling mixture on low speed until all ingredients are thoroughly combined, scraping the bowl’s sides and bottom to ensure even mixing.
  7. Assemble Cake: Pour the pumpkin cream cheese filling evenly over the cake base layer in the pan.
  8. Bake: Bake in the preheated oven at 350 degrees Fahrenheit for 40 to 50 minutes or until the top is a golden brown and the center remains slightly gooey.
  9. Cool and Serve: Let the cake rest at room temperature for at least 10 minutes before slicing and serving to allow the layers to set and enhance the gooey texture.

Notes

  • Ensure the cream cheese is very soft for a smooth filling texture.
  • Do not overbake; the center should remain a bit gooey to maintain the signature texture.
  • Use parchment paper and cooking spray to easily remove the cake from the pan.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Bring the cake to room temperature before serving for best flavor and texture.

Nutrition

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

Find it online: https://recipeswithmia.com/pumpkin-gooey-butter-cake-recipe/