If you’re looking for a cozy, comforting dessert that perfectly captures all the warmth and spice of autumn, you’ve just found your new favorite: the Pumpkin Gooey Butter Cake Recipe. This delightful treat combines a tender, buttery crust with a luscious, creamy pumpkin filling that’s packed with cinnamon, nutmeg, and a hint of ginger. The texture is wonderfully gooey in the middle, making every bite a rich, melt-in-your-mouth experience that’s simply irresistible. Whether you’re baking for a holiday gathering or just craving a seasonal sweet fix, this Pumpkin Gooey Butter Cake Recipe will quickly become a staple in your dessert rotation!
Ingredients You’ll Need
The beauty of this Pumpkin Gooey Butter Cake Recipe is that it calls for simple, easy-to-find ingredients that come together to create something truly magical. Each component plays a key role, from the yellow cake mix that forms the perfect buttery crust to the blend of warm spices that define the pumpkin filling’s cozy flavor.
- Yellow cake mix: Acts as the base for the crust, providing structure and a subtle sweetness.
- Eggs: Bind the crust and filling together while adding richness.
- Unsalted butter (melted): Keeps the crust buttery and tender, plus adds depth to the filling.
- Pumpkin purée: Brings that unmistakable fall flavor and moist texture.
- Cream cheese (softened): Gives the filling its signature creamy, tangy smoothness.
- Vanilla extract: Adds a warm, sweet aroma that enhances all the flavors.
- Cinnamon, nutmeg, ground ginger: Classic autumn spices that elevate the pumpkin’s natural taste.
- Salt: Balances all the sweetness and enriches the overall flavor profile.
- Powdered sugar: Sweetens and gives the filling its signature gooey texture and smooth finish.
How to Make Pumpkin Gooey Butter Cake Recipe
Step 1: Prepare the crust
Begin by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. This ensures your cake won’t stick and will come out easily when it’s done. In a medium bowl, mix together the yellow cake mix, one egg, and the melted butter until a soft dough forms. This mixture presses down easily into your baking dish, creating a golden, buttery foundation that perfectly complements the rich filling.
Step 2: Make the filling
In a large bowl, beat the cream cheese until it’s completely smooth and creamy. Adding the pumpkin purée next will transform the texture into a moist and velvety base for that gooey layer. Beat in the eggs, melted butter, and vanilla extract, ensuring everything is well combined. Then sprinkle in the cinnamon, nutmeg, ground ginger, and salt to give the filling its warm, spicy depth. Finally, gradually mix in the powdered sugar, stirring gently until you achieve a smooth and luscious consistency.
Step 3: Bake to perfection
Pour the creamy pumpkin filling over your prepared crust, spreading it evenly for consistent baking. Pop the pan in the oven and bake for 45 to 50 minutes. What you’re looking for is a set edge with a center that remains slightly gooey—this balance is the hallmark of the Pumpkin Gooey Butter Cake Recipe and guarantees that perfect texture contrast.
Step 4: Cool and slice
Once baked, it’s crucial to let the cake cool fully in the pan. This resting time allows the filling to firm up just enough so your slices hold together while still retaining that luscious gooeyness that makes each bite so delightful. For an extra touch, dust with powdered sugar or add a dollop of whipped cream before serving.
How to Serve Pumpkin Gooey Butter Cake Recipe
Garnishes
A simple dusting of powdered sugar instantly elevates the visual appeal of the cake while adding a subtle sweetness. For an even more indulgent presentation, a spoonful of whipped cream or a scoop of vanilla ice cream lends a creamy, cooling contrast to the warm spices and gooey texture.
Side Dishes
This cake pairs wonderfully with a hot cup of coffee, chai tea, or even a spiced latte to bring out its rich autumnal flavors. If serving during a festive meal, a side of fresh fruit or a light salad with tangy vinaigrette can balance the richness and keep things feeling fresh.
Creative Ways to Present
For an eye-catching dessert table addition, cut the Pumpkin Gooey Butter Cake Recipe into mini squares and serve them on decorative toothpicks or alongside seasonal garnishes like candied pecans or a drizzle of caramel sauce. You can also layer slices with whipped cream and bits of spiced walnuts for a whimsical trifle that impresses without extra fuss.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your Pumpkin Gooey Butter Cake Recipe tightly with plastic wrap or store it in an airtight container. It keeps beautifully in the refrigerator for up to four days, maintaining its moist texture and rich flavor.
Freezing
If you want to enjoy this delight later, wrap individual slices or the whole cake securely in plastic wrap and then aluminum foil before freezing. Stored this way, it will keep well for up to two months without losing its signature gooey quality.
Reheating
To enjoy leftovers warm, simply microwave individual slices for 15 to 20 seconds until just heated through. Avoid overheating as it can affect the gooey texture. Alternatively, let slices come to room temperature before serving to savor the full flavor and creaminess of the cake.
FAQs
Can I use pumpkin pie spice instead of individual spices?
Absolutely! Pumpkin pie spice is a convenient blend that works perfectly in this Pumpkin Gooey Butter Cake Recipe and will give you a spicier, more pronounced pumpkin flavor with minimal effort.
Is this cake gluten-free?
This particular recipe calls for a boxed yellow cake mix, which typically contains gluten. However, you can substitute it with a gluten-free cake mix to make the Pumpkin Gooey Butter Cake Recipe suitable for gluten-sensitive diets.
How do I know when the cake is done baking?
The edges should be set and slightly pulling away from the pan, while the center remains a little soft and gooey to the touch—that’s the sweet spot for perfect texture.
Can I make this cake without cream cheese?
Cream cheese is essential for that signature rich, creamy filling. Removing it will change the texture and flavor significantly, so it’s best to stick with the recipe for the classic Pumpkin Gooey Butter Cake experience.
What’s the best way to cut this gooey cake neatly?
Use a sharp knife dipped in hot water and wiped dry between cuts. This method helps achieve clean edges without pulling or tearing the cake’s tender layers.
Final Thoughts
I hope you’re as excited as I am to bring this cozy Pumpkin Gooey Butter Cake Recipe into your kitchen. It’s the perfect way to celebrate the flavors of fall and impress friends and family with minimal effort. Once you try it, this luscious, comforting cake will undoubtedly become a beloved dessert for many seasons to come. Happy baking!
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Pumpkin Gooey Butter Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Gooey Butter Cake is a luscious fall dessert featuring a soft, buttery crust topped with a creamy, spiced pumpkin filling. Perfectly gooey in the center and rich in autumn flavors, it’s an easy-to-make treat that captures the essence of the season.
Ingredients
For the crust:
- 1 box yellow cake mix
- 1 egg
- 1/2 cup (1 stick) unsalted butter, melted
For the filling:
- 1 can (15 oz) pumpkin purée
- 1 package (8 oz) cream cheese, softened
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 4 cups powdered sugar
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to ensure your cake doesn’t stick and bakes evenly.
- Make the crust: In a medium bowl, mix together the yellow cake mix, egg, and melted butter until a soft dough forms. Press this mixture evenly into the bottom of the prepared baking dish to create a solid crust layer.
- Prepare the filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the pumpkin purée and combine thoroughly. Gradually beat in the eggs, melted butter, vanilla extract, cinnamon, nutmeg, ground ginger, and salt until the mixture is uniform.
- Add powdered sugar: Slowly mix in the powdered sugar until the filling is smooth and creamy, ensuring no lumps remain.
- Assemble the cake: Pour the pumpkin filling evenly over the crust in the baking dish and spread it out to cover completely.
- Bake the cake: Place the pan in the preheated oven and bake for 45 to 50 minutes. The edges should be set, but the center should remain slightly gooey for the perfect texture.
- Cool and serve: Remove the cake from the oven and allow it to cool completely in the pan. Once cooled, slice into squares. Serve as-is, dusted with powdered sugar, or topped with a dollop of whipped cream for extra indulgence.
Notes
- This cake is best served chilled or at room temperature for optimal gooey texture.
- For a spicier flavor, substitute the individual spices with pumpkin pie spice.
- Store leftovers covered in the refrigerator for up to 4 days to maintain freshness.
