Pumpkin Gooey Butter Cake Recipe
Introduction
Pumpkin Gooey Butter Cake is a luscious, rich dessert perfect for autumn gatherings. Combining a moist pumpkin filling with a buttery crust, it offers a delightful balance of creamy and spiced flavors that everyone will love.
Ingredients
- 1 box cake mix (yellow or spice)
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup butter, melted
- 1 1/2 cups sugar
Instructions
- Step 1: In a mixing bowl, combine the cake mix with melted butter and one egg to form a dough for the crust. Press this mixture evenly into the bottom of a greased 9×13-inch baking pan.
- Step 2: In a separate bowl, beat the cream cheese until smooth. Add the pumpkin puree, remaining eggs, and sugar, and mix until fully incorporated to make the filling.
- Step 3: Pour the pumpkin cream cheese filling over the prepared crust, spreading it evenly.
- Step 4: Bake in a preheated 350°F (175°C) oven for 40-45 minutes, or until the top is set and lightly golden.
- Step 5: Allow the cake to cool completely before slicing and serving.
Tips & Variations
- Use a spice cake mix instead of yellow cake mix for a richer autumn flavor.
- Add 1 teaspoon of pumpkin pie spice to the filling for extra warmth and depth.
- Chill the cake after baking to make slicing easier and enhance the gooey texture.
Storage
Store leftover cake covered in the refrigerator for up to 5 days. Reheat individual slices briefly in the microwave to enjoy the gooey texture warm, or serve chilled as preferred.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can roast and puree fresh pumpkin, but make sure it’s well-drained to avoid extra moisture in the filling.
Is it possible to make this cake gluten-free?
Absolutely. Use a gluten-free cake mix and ensure other ingredients are gluten-free to enjoy this dessert without gluten.
PrintPumpkin Gooey Butter Cake Recipe
A rich and decadent Pumpkin Gooey Butter Cake featuring a buttery crust with a smooth, creamy pumpkin filling. This easy-to-make dessert blends seasonal pumpkin puree with cream cheese and spices for a gooey, flavorful treat perfect for fall gatherings or any cozy occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 1 package yellow cake mix (about 15.25 oz)
- 1/2 cup unsalted butter, melted
- 1 egg
Filling
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 1/2 cups granulated sugar
Instructions
- Prepare the crust: In a mixing bowl, combine the yellow cake mix, melted butter, and one egg. Stir until the mixture forms a thick dough. Press the dough evenly into the bottom of a greased 9×13-inch baking pan to form the crust layer.
- Make the pumpkin filling: In a separate bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the pumpkin puree, two eggs, pumpkin pie spice, vanilla extract, and granulated sugar. Mix well until fully combined and smooth.
- Assemble and bake: Pour the pumpkin filling evenly over the crust in the baking pan. Smooth the top with a spatula for an even layer. Bake in a preheated oven at 350°F (175°C) for 40-50 minutes, or until the filling is set and the edges are lightly golden. Avoid overbaking to preserve the gooey texture.
- Cool and serve: Let the cake cool completely at room temperature. For best results, refrigerate for at least 2 hours before slicing to help it firm up. Cut into squares and serve.
Notes
- Use full-fat cream cheese for the creamiest texture.
- Pumpkin pie spice can be substituted with a mix of cinnamon, nutmeg, ginger, and cloves.
- Allow the cake to cool completely and refrigerate for clean slices.
- Store leftovers covered in the refrigerator for up to 5 days.
- Optional: dust with powdered sugar before serving for extra sweetness and presentation.
Keywords: pumpkin dessert, gooey butter cake, fall recipes, pumpkin pie alternative, creamy pumpkin cake
