Description
Pumpkin Gooey Butter Cake is a deliciously rich and moist dessert perfect for the fall season. It features a buttery cake base topped with a creamy pumpkin and cream cheese filling that remains gooey in the center. Enhanced with pumpkin pie spice, this cake offers warm seasonal flavors and a delightful, satisfying texture that pairs wonderfully with whipped cream.
Ingredients
Scale
Cake
- 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°F (175°C) to ensure it reaches the correct baking temperature while you prepare the batter.
- Prepare Cake Base: In a mixing bowl, combine the yellow cake mix, 1 egg, and 8 tablespoons of melted butter. Use an electric mixer to blend these ingredients thoroughly until smooth. Then, pat the cake batter evenly into the bottom of a lightly greased 13×9-inch baking pan.
- Prepare Filling: In a large bowl, beat together the softened cream cheese and canned pumpkin until the mixture is smooth and free of lumps.
- Add Eggs, Vanilla, and Butter: To the pumpkin and cream cheese mixture, add 3 eggs, 1 teaspoon vanilla extract, and 8 tablespoons melted butter. Beat these ingredients together until they are fully combined and smooth.
- Add Powdered Sugar and Spice: Gradually add the 16-ounce powdered sugar along with 2 teaspoons pumpkin pie spice to the filling mixture. Mix well until everything is incorporated evenly.
- Assemble and Bake: Spread the pumpkin filling evenly over the prepared cake batter in the baking pan. Place the pan in the preheated oven and bake for 40 to 50 minutes. The cake is done when the edges are set but the center remains slightly gooey; avoid overbaking.
- Serve: Remove the cake from the oven and let it cool slightly before serving. This cake is best enjoyed topped with a dollop of whipped cream for added richness.
Notes
- Full of flavor and a perfect seasonal dessert, Pumpkin Gooey Butter Cake is sure to please everyone at the dinner table this Fall Season!
- Do not overbake to ensure the center stays gooey and moist.
- Use softened cream cheese for a smooth filling mixture.
- Let the cake cool slightly before cutting to keep the gooey center intact.
- Pairs wonderfully with whipped cream or a sprinkle of cinnamon on top.
Nutrition
- Serving Size: 1 serving
- Calories: 391 kcal
- Sugar: 61 g
- Sodium: 487 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1.4 g
- Trans Fat: 0.1 g
- Carbohydrates: 84 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 57 mg
