Description
This Pumpkin Gooey Butter Cake is a luscious dessert perfect for fall gatherings, combining a moist yellow cake base with a creamy pumpkin cream cheese filling spiced with pumpkin pie spice for a gooey, rich treat.
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 degrees Fahrenheit to ensure it reaches the perfect baking temperature.
- 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 mix well until fully incorporated, then pat the batter evenly into the bottom of a lightly greased 13×9-inch baking pan.
- Make Filling: In a large bowl, beat together the softened cream cheese and canned pumpkin until smooth and creamy using an electric mixer.
- Add Remaining Ingredients: Add 3 eggs, 1 teaspoon vanilla extract, and 8 tablespoons melted butter to the pumpkin mixture, beating until well combined.
- Incorporate Powdered Sugar and Spice: Add the powdered sugar and 2 teaspoons pumpkin pie spice to the mixture, mixing thoroughly until smooth and well blended.
- Spread Filling Over Cake Base: Carefully spread the pumpkin cream cheese filling evenly over the prepared cake batter in the pan.
- Bake: Bake the assembled cake in the preheated oven for 50 minutes. The center should remain slightly gooey, so avoid overbaking.
- Cool and Serve: Allow the cake to cool before slicing. Serve with whipped cream for an extra indulgent touch.
Notes
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Do not overbake the cake; a slightly gooey center is key to the signature texture.
- Use a 13×9-inch baking pan to ensure proper thickness and even cooking.
- Whipped cream topping complements the flavors and texture wonderfully.
- Pumpkin pie spice can be substituted with a mix of cinnamon, nutmeg, and cloves if unavailable.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 100 mg
