Description
This Pumpkin Gooey Butter Cake is a rich, moist dessert featuring a buttery yellow cake crust topped with a creamy, spiced pumpkin and cream cheese filling. Baked to perfection, it offers a gooey, slightly jiggly center that makes it irresistibly delicious and perfect for fall gatherings or any time you crave a cozy treat.
Ingredients
Crust
- 1 15.25 ounce box yellow cake mix
- 1 stick butter (½ cup), melted
- 1 egg
Filling
- 1 stick butter (½ cup), melted
- 1 15 ounce can pumpkin puree
- 1 8 ounce block cream cheese, softened to room temperature
- 3 eggs
- 1 teaspoon vanilla extract
- 3 ½ cups powdered sugar
- 1 teaspoon cinnamon
Optional Topping
- Powdered sugar, for sprinkling
- Whipped cream, for serving
- Cinnamon, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cake uniformly.
- Melt Butter for Crust: Melt one stick (½ cup) of butter in the microwave until liquid but not boiling.
- Prepare Crust Mixture: In a mixing bowl, combine the yellow cake mix, the melted butter, and one egg. Stir well until all ingredients are evenly incorporated to form the crust mixture.
- Line Baking Pan: Line a 9×13-inch cake pan with parchment paper to prevent sticking and ease removal after baking.
- Press Crust: Evenly press the cake mixture into the bottom of the lined pan to form an even layer that will serve as the cake’s base.
- Prepare Pumpkin Filling: In a separate bowl, whisk together the softened cream cheese and pumpkin puree until smooth and creamy.
- Add Wet Ingredients to Filling: Add the remaining 3 eggs, vanilla extract, melted stick of butter (½ cup), and cinnamon to the pumpkin and cream cheese mixture. Beat everything together thoroughly until well combined.
- Add Powdered Sugar: Gradually add the powdered sugar to the pumpkin mixture and mix well until you get a smooth, thick filling.
- Assemble Cake: Pour the pumpkin filling evenly over the pressed cake crust in the pan, spreading gently to cover the entire surface.
- Bake: Bake in the preheated oven for 40 to 50 minutes, until the center is just set but still slightly jiggly. The edges should be firm and set.
- Cool and Dust: Remove the cake from oven and allow it to cool. Sprinkle more powdered sugar over the top for decoration.
- Serve: Cut into squares and serve with an optional dollop of whipped cream and a light sprinkle of cinnamon for extra flavor and presentation. Enjoy your gooey, decadent Pumpkin Butter Cake!
Notes
- Ensure the cream cheese is completely softened to avoid lumps in the filling.
- Do not overbake; the center should remain a little jiggly to retain the gooey texture.
- Use parchment paper to make cake removal easier and prevent sticking.
- The cake is best served slightly warm or at room temperature.
- Feel free to add a pinch of nutmeg or ginger to the filling for extra fall spice flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
