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
Scale
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.
