Pumpkin Gooey Butter Cake

As the leaves change and a crispness fills the air, it’s time to welcome the flavors of fall into your kitchen with a warming slice of Pumpkin Gooey Butter Cake. This delightful dessert combines the cozy essence of pumpkin and spices with a rich, gooey texture that melts in your mouth. Imagine settling down with a fluffy piece of cake, its golden crust giving way to a creamy filling that’s reminiscent of your favorite autumn treats. It’s the perfect way to celebrate the season.

With just the right balance of sweetness and spice, Pumpkin Gooey Butter Cake is sure to become a cherished recipe in your collection. Whether for a cozy family gathering or a potluck with friends, this cake is a crowd-pleaser that’s as comforting as falling leaves. So, grab your mixing bowl and let’s bake this weekend. Pin this recipe for later so you can share this delicious experience with your loved ones.

Pumpkin Gooey Butter Cake

Emily

A delightful dessert combining the cozy essence of pumpkin and spices with a rich, gooey texture that melts in your mouth.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert, Snack

Cuisine American, Fall

Servings 12 servings

Calories 320 kcal

Ingredients

  

For the Cake Base

• 1 box yellow cake mix Provides a sweet base.
• 1 large egg Adds moisture and helps bind the cake.
• 8 ounces unsalted butter Use 2 sticks, separated and melted for the base and filling.

For the Pumpkin Filling

• 1.5 cups pumpkin puree Adds moisture and natural sweetness.
• 8 ounces cream cheese Super soft for a gooey texture.
• 3 large eggs Used for the filling.
• 1 cup dark brown sugar Adds a deep caramel-like sweetness.
• 1 tablespoon vanilla extract Enhances the flavors.
• 1 teaspoon ground cinnamon Brings warmth and spice.
• 1 teaspoon ground nutmeg Adds a cozy, earthy flavor.
• 0.25 teaspoon ground ginger Provides a hint of spice.

Instructions

 

Preparation

• Preheat the oven to 350 degrees.
• Prepare a springform pan or a round cake pan with parchment paper and cooking spray.
• In the bowl of an electric mixer, combine the boxed cake mix, 1 stick melted butter (1/2 cup), and 1 egg and mix well.
• Pour the mixture into the prepared cake pan and press an even layer on the bottom. This layer will be thin.

Filling Preparation

• In another bowl, combine pumpkin puree, cream cheese, 3 eggs, dark brown sugar, 1 stick melted butter, vanilla extract, cinnamon, ground ginger, and nutmeg.
• Beat on low until fully mixed and smooth, scraping the sides and bottom of the bowl.
• Pour the pumpkin filling over the cake batter in the pan, spreading it evenly.

Baking

• Bake in the preheated oven for 40 to 50 minutes, or until the top is golden brown and the center remains a little gooey.
• Allow the cake to rest for at least 10 minutes before cutting into it.

Notes

Ensure your cream cheese is at room temperature. Don’t overmix your batter to keep the texture light. Store leftovers in an airtight container for 2-3 days. Consider adding chopped pecans on top before baking for extra crunch.

Keyword comfort food, Easy Baking, fall dessert, Pumpkin Dessert, Pumpkin Gooey Butter Cake

Why You’ll Love This Recipe

• Simple ingredients that make for an effortless delight
• Perfect for cozy weekends or brunch with family
• Wholesome flavor that feels just like home
• Gooey and rich texture that’s loved by everyone in the family
• Ideal for gathering around the table and sharing stories

Ingredients You’ll Need

• 1 box yellow cake mix – provides a sweet base.
• 4 large eggs (1 egg and 3 eggs separate) – adds moisture and helps bind the cake.
• 8 ounces unsalted butter (2 sticks separated and melted) – gives richness and depth of flavor.
• 1 1/2 cups pumpkin puree – adds moisture and natural sweetness.
• 8 ounces cream cheese (super soft) – creates the gooey texture.
• 1 tablespoon vanilla extract – enhances the flavors.
• 1 cup dark brown sugar – adds a deep caramel-like sweetness.
• 1 teaspoon ground cinnamon – brings warmth and spice.
• 1 teaspoon ground nutmeg – adds a cozy, earthy flavor.
• 1/4 teaspoon ground ginger – provides a hint of spice to the profile.

Step-by-Step Directions

1. Preheat the oven to 350 degrees.
2. Prepare a springform pan or a round cake pan with parchment paper and cooking spray.
3. In the bowl of an electric mixer, combine the boxed cake mix, 1 stick melted butter (1/2 cup), and 1 egg and mix well.
4. Pour the mixture into a prepared 9″ or 10″ round cake pan or springform pan and press an even layer on the bottom of the pan. This layer will be thin.
5. In another bowl, combine pumpkin puree, super soft cream cheese, 3 eggs, dark brown sugar, 1 stick melted butter, vanilla extract, cinnamon, ground ginger, and nutmeg.
6. Beat on low until the ingredients are fully mixed and smooth. Be sure to scrape the sides and bottom of the bowl for an even blend.
7. Pour the pumpkin filling over the cake batter in the pan, spreading it evenly.
8. Bake in the preheated oven for 40 to 50 minutes, or until the top is golden brown. The center should remain a little gooey—it’s a gooey butter cake after all!
9. Allow the cake to rest for at least 10 minutes before cutting into it, letting all the flavors settle together.

Pro Tips for Success

• Ensure your cream cheese is at room temperature for easy blending.
• Don’t overmix your batter; just combine until smooth to keep the texture light.
• Let the cake cool slightly before slicing for the neatest cuts.
• Store any leftovers in an airtight container at room temperature for 2-3 days.
• Adding a sprinkle of chopped pecans on top before baking can add a delightful crunch.
• If you want to serve warm, consider reheating each slice in the microwave for 10-15 seconds.

Variations and Creative Twists

Looking to put your own spin on Pumpkin Gooey Butter Cake? Here are a few ideas:

• Add chocolate chips to the pumpkin mixture for a sweet twist that everyone will love.
• Swirl in some caramel sauce before baking for a rich, gooey finish.
• Consider substituting half the pumpkin puree with mashed bananas for a unique flavor combination.
• Top with cream cheese frosting for an extra indulgent treat.

How to Store or Freeze

To keep your Pumpkin Gooey Butter Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to save it longer, you can freeze individual slices. Wrap each slice tightly in plastic wrap, then place in a freezer-safe bag. When you are ready to enjoy, simply thaw at room temperature or warm it in the microwave.

Serving Ideas

This cozy cake is versatile, making it perfect for various settings:

• Serve warm with a dollop of whipped cream for dessert after dinner.
• Pack slices in lunchboxes for a sweet afternoon treat.
• Pair it with your favorite cup of coffee or tea for a lovely afternoon break.
• Enjoy it at Sunday brunch with family and friends, alongside other delicious dishes.

For More Recipe Inspiration

If you loved this recipe, check out some of my other favorites:

• Protein Muffins
• Smash Cake
• Bento Cake Recipe

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This Pumpkin Gooey Butter Cake promises to be a warm hug on your plate. Bake it this weekend, and watch your loved ones smile with each delightful bite.