Pumpkin Gooey Butter Cake
The ultimate comfort food, Pumpkin Gooey Butter Cake combines rich pumpkin flavor with a gooey texture that’s simply irresistible. Perfect for fall gatherings or a cozy night in, this easy dessert is a must-try that will keep you coming back for more!
Equipment
- Kitchen scale
- 9×13 Baking Pan
- Hand Mixer
Ingredients
- 18 ounces Yellow cake mix
- 1 large Egg
- 8 tablespoons Unsalted butter
- 8 ounces Cream cheese
- 15 ounces Pumpkin puree
- 3 large Eggs
- 1 teaspoon Pure vanilla extract
- 16 ounces Powdered sugar
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground nutmeg
- Whipped cream
- Chopped pecans
- Caramel sauce
Instructions
- Preheat your oven to 350°F. Grease a 9×13-inch baking pan with nonstick spray and set aside.
- In a mixing bowl, combine the yellow cake mix, egg, and unsalted butter. Mix well using a hand mixer until fully combined. Pat the mixture into the bottom of the prepared baking pan. Set aside as you prepare the filling.
- In a large bowl, beat the cream cheese and pumpkin puree together until smooth. It’s important to ensure there are no lumps. This will create a perfectly creamy filling.
- Add in the eggs, pure vanilla extract, and melted unsalted butter to the cream cheese mixture. Beat until everything is combined and smooth.
- Next, add the powdered sugar, ground cinnamon, and ground nutmeg. Mix well until the filling is well combined. The spices will bring out the pumpkin flavor beautifully.
- Spread the pumpkin mixture evenly over the cake batter in the baking pan. Ensure an even layer for consistent baking.
- Bake in the preheated oven for 40 to 50 minutes. Keep an eye on it; the center should be slightly gooey, but the edges should be set. Don’t overbake!
- Once baked, let the cake cool slightly. You can serve it warm, or let it cool completely. Top with whipped cream, chopped pecans, or caramel sauce for extra indulgence.
Notes
- The nutritional information provided does not include optional toppings.