Pumpkin Gooey Butter Cake Recipe
This Pumpkin Gooey Butter Cake is a decadent and moist dessert that combines a rich yellow cake base with a luscious pumpkin cream cheese filling. Spiced with cinnamon, nutmeg, and ginger, this gooey butter cake is perfect for fall gatherings or anytime you crave a comforting sweet treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake Layer
- 1 box yellow cake mix
- 1 large egg
- 4 ounces unsalted butter (1 stick), melted
Pumpkin Filling
- 1 1/2 cups pumpkin puree
- 8 ounces cream cheese, softened
- 3 large eggs
- 1 cup dark brown sugar
- 4 ounces unsalted butter (1 stick), melted
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9 or 10-inch round cake pan or a springform pan by lining it with parchment paper and spraying it with cooking spray to prevent sticking.
- Make Cake Layer: In the bowl of an electric mixer, combine the yellow cake mix, 1 large egg, and 1 stick (4 ounces) of melted butter. Mix thoroughly until well combined.
- Press Cake Base: Pour this cake batter into the prepared pan, spreading it evenly and pressing it down firmly to create a thin cake layer on the bottom of the pan.
- Prepare Pumpkin Filling: In a clean mixing bowl, combine the pumpkin puree, softened cream cheese, remaining 3 large eggs, dark brown sugar, 1 stick (4 ounces) melted butter, vanilla extract, cinnamon, nutmeg, and ginger. Beat on low speed until everything is fully mixed, making sure to scrape the sides and bottom of the bowl to incorporate all ingredients evenly.
- Assemble Cake: Pour the pumpkin cream cheese filling evenly over the cake base in the pan.
- Bake: Bake in the preheated oven for 40 to 50 minutes. The top should turn a golden brown color and the center should remain slightly gooey to retain that classic gooey butter texture.
- Cool and Serve: Allow the cake to rest in the pan for at least 10 minutes before slicing to ensure clean cuts and the filling to set slightly. Serve warm or at room temperature.
Notes
- The center of the cake should be slightly gooey and not fully set, which is the signature texture of a gooey butter cake.
- Use a springform pan for easier removal or line a round cake pan with parchment paper for easy release.
- Make sure the cream cheese is very soft for smooth mixing in the filling.
- Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Find it online: https://forkoria.com/pumpkin-gooey-butter-cake-recipe/
