Pumpkin Gooey Butter Cake
This Pumpkin Gooey Butter Cake is a cozy, indulgent fall dessert with a rich cream cheese-pumpkin filling atop a buttery cake base. Easy, quick, and irresistibly gooey!
Servings: 12 servings
Ingredients
- 1 cup pumpkin puree 100% pure pumpkin, not pumpkin pie filling
- 1 package yellow cake mix check ingredients for no gelatin or non-permissible additives
- 8 tablespoons unsalted butter melted
- 1 large egg
- 8 oz cream cheese softened, use cream cheese made from permissible ingredients
- 3 cups powdered sugar
- 1 teaspoon vanilla extract pure or imitation
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9x13 inch pan thoroughly with butter or non-stick spray. You can also line it with parchment paper for easier removal.
- In a medium bowl, combine the yellow cake mix, melted butter, egg, and pumpkin puree. Stir together until just combined. The batter will be thick but smooth. Pour this mixture evenly into the prepared baking pan and spread it out with a spatula.
- In a separate bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Add the vanilla extract, cinnamon, nutmeg, ginger, and salt, mixing well to incorporate all the spices evenly.
- Spread the cream cheese mixture evenly over the cake batter in the pan. It’s okay if it’s not perfectly smooth; it will bake into a beautifully gooey top.
- Place the pan in the oven and bake for 40-45 minutes. The cake is done when the edges are set and golden brown, and the center is just slightly jiggly but not liquid. Avoid overbaking to keep the gooey texture.
- Allow the Pumpkin Gooey Butter Cake to cool completely in the pan on a cooling rack. This helps the filling set slightly, making it easier to cut. Once cooled, slice into squares and serve. For an extra touch, dust with a little powdered sugar or cinnamon before serving.
Equipment
- 9x13-inch Baking Pan
- Mixing Bowls
- Electric mixer or sturdy whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
Notes
- Use pure pumpkin puree instead of pumpkin pie filling for the best texture and flavor.
- Don’t overbake to maintain the gooey center that makes this cake special.
- Let the cake cool completely before slicing to improve structure and presentation.
- For dairy-free or gluten-free options, substitute ingredients as suggested for dietary needs.
- Pair with coffee or vanilla ice cream for an extra indulgent treat.