Pumpkin Gooey Butter Cake Recipe

Introduction

This Pumpkin Gooey Butter Cake combines the rich flavors of pumpkin and warm spices with a delightfully gooey texture. Easy to make and perfect for fall gatherings, it’s a crowd-pleaser that balances sweet and spicy in every bite.

Ingredients

• 1 box yellow cake mix
• 4 large eggs (1 egg and 3 eggs separated)
• 8 ounces unsalted butter (2 sticks separated and melted)
• 1 1/2 cups pumpkin puree
• 8 ounces cream cheese (super soft)
• 1 tbsp vanilla extract
• 1 cup dark brown sugar
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/4 tsp ground ginger

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit. Prepare a springform pan or a round cake pan by lining it with parchment paper and spraying with cooking spray.
2. Step 2: In a mixing bowl, combine the yellow cake mix, 1 stick (1/2 cup) of melted butter, and 1 egg. Mix well until the batter is smooth.
3. Step 3: Pour this batter into the prepared pan and press it evenly across the bottom to form a thin layer.
4. Step 4: In a separate bowl, combine pumpkin puree, softened cream cheese, the remaining 3 eggs, dark brown sugar, the second stick (1/2 cup) of melted butter, vanilla extract, cinnamon, nutmeg, and ginger.
5. Step 5: Beat the pumpkin mixture on low speed until fully combined, making sure to scrape the sides and bottom of the bowl to incorporate all ingredients evenly.
6. Step 6: Pour the pumpkin filling gently over the cake layer in the pan, spreading it evenly.
7. Step 7: Bake in the preheated oven for 40 to 50 minutes, or until the top turns golden brown. The center should remain slightly gooey.
8. Step 8: Allow the cake to rest for at least 10 minutes before slicing to let it set.

Tips & Variations

• Use full-fat cream cheese for the best texture and flavor in the filling.
• Try adding chopped pecans or walnuts on top before baking for extra crunch.
• If you prefer a less gooey center, bake for an additional 5 minutes but watch closely to avoid drying out the cake.
• For a spicier twist, add a pinch of cloves or allspice to the pumpkin filling.

Storage

Store any leftover cake in an airtight container in the refrigerator for up to 4 days. Reheat slices gently in the microwave for 15-20 seconds to bring back the gooey texture. This cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pumpkin puree instead of canned?

Yes, homemade pumpkin puree works perfectly and adds a fresh flavor. Just make sure it’s well cooked and smooth before using.

Is it necessary to use a springform pan?

No, a 9” or 10” round cake pan lined with parchment paper works well too. Just ensure you can remove the cake carefully after baking.

Pumpkin Gooey Butter Cake Recipe

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★★★★★

4.9 from 59 reviews

This Pumpkin Gooey Butter Cake is a rich, indulgent dessert perfect for fall. Featuring a buttery, cakey base layered with a creamy pumpkin and cream cheese filling, it offers a gooey, melt-in-your-mouth texture balanced with warm spices like cinnamon, nutmeg, and ginger. Easy to make with boxed cake mix and simple ingredients, it’s a comforting treat ideal for holiday gatherings or cozy nights.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Base Layer

• 1 box yellow cake mix
• 1 large egg
• 4 ounces unsalted butter, melted (1 stick)

Pumpkin Filling

• 1 1/2 cup pumpkin puree
• 8 ounces cream cheese, super soft
• 3 large eggs
• 1 cup dark brown sugar
• 4 ounces unsalted butter, melted (1 stick)
• 1 tbsp vanilla extract
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/4 tsp ground ginger

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking your cake layers.
2. Prepare Pan: Line a 9-inch or 10-inch round cake pan or springform pan with parchment paper and lightly spray it with cooking spray for easy removal.
3. Make Base Layer: In an electric mixer, combine the yellow cake mix, 1 large egg, and 1 stick (4 ounces) of melted butter. Mix thoroughly until well combined.
4. Press Base Into Pan: Pour the batter into the prepared pan and press it evenly across the bottom to form a thin layer.
5. Prepare Pumpkin Filling: Using the electric mixer, combine the pumpkin puree, super soft cream cheese, 3 large eggs, dark brown sugar, 1 stick (4 ounces) of melted butter, vanilla extract, ground cinnamon, nutmeg, and ginger.
6. Mix Filling: Beat the pumpkin mixture on low speed until fully combined, scraping down the sides and bottom of the bowl to ensure even mixing.
7. Assemble Cake: Pour the pumpkin filling evenly over the prepared cake base in the pan.
8. Bake: Bake in the preheated 350-degree oven for 40 to 50 minutes. The top should be golden brown, and the center remain slightly gooey for the perfect gooey butter cake texture.
9. Cool and Serve: Allow the cake to rest for at least 10 minutes before slicing to set and serve. Enjoy warm or at room temperature.

Notes

• Using super soft cream cheese is crucial for a smooth, creamy filling.
• Do not overbake; the center should stay a bit gooey for the signature texture.
• You can use a springform pan for easier removal, but a round cake pan works well too.
• Let the cake cool slightly before cutting to avoid it falling apart.
• Store leftovers covered in the refrigerator for up to 4 days.

Keywords: Pumpkin Gooey Butter Cake, pumpkin dessert, cream cheese pumpkin cake, fall dessert, easy pumpkin cake