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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.

Ingredients

Scale

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

Find it online: https://dailysimplerecipe.com/pumpkin-gooey-butter-cake-recipe/