Pumpkin Gooey Butter Cake Recipe

Introduction

Pumpkin Gooey Butter Cake is a rich and creamy dessert that perfectly combines the warm flavors of pumpkin and spices with a buttery cake base. It’s an indulgent treat ideal for autumn gatherings or any time you crave a comforting sweet.

Ingredients

• 1 box yellow cake mix
• 1 egg
• 8 tablespoons butter, melted
• Cooking spray
• 8 ounces cream cheese, softened
• 1 15-ounce can pumpkin puree
• 3 eggs
• 8 tablespoons butter, melted
• 2 teaspoons pumpkin pie spice
• 12 ounces powdered sugar (about 3 cups)
• Optional garnishes: whipped cream, pumpkin pie spice

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Coat a 9″x13″ baking pan with cooking spray.
2. Step 2: For the crust, combine the yellow cake mix, 1 egg, and 8 tablespoons melted butter in a medium bowl. Beat with a mixer until well combined.
3. Step 3: Spoon the crust mixture into the prepared pan and press it evenly to cover the bottom.
4. Step 4: For the filling, beat the softened cream cheese and pumpkin puree in a large bowl until smooth, about 3-4 minutes.
5. Step 5: Add the 3 eggs, 8 tablespoons melted butter, and pumpkin pie spice to the pumpkin mixture. Beat until smooth.
6. Step 6: Gradually add the powdered sugar and beat until fully combined.
7. Step 7: Pour the filling over the crust in the pan and spread into an even layer.
8. Step 8: Bake for 45 minutes or until the center is just set.
9. Step 9: Let the cake cool completely before serving. Optionally, refrigerate covered for up to 2 days before serving.
10. Step 10: Cut into squares and top with whipped cream and a sprinkle of pumpkin pie spice if desired.

Tips & Variations

• Use pure pumpkin puree, not pumpkin pie filling, to ensure the right texture and flavor.
• For a richer spice flavor, add a pinch of cinnamon or nutmeg along with the pumpkin pie spice.
• Substitute the yellow cake mix with spice cake mix for an extra layer of autumn flavor.
• Serve chilled for a fudgier texture or at room temperature for a softer bite.

Storage

Store the cake covered in the refrigerator for up to 2 days. It reheats well when brought to room temperature or can be served cold. If refrigerating, allow a few minutes to warm slightly before cutting to ensure clean slices.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pumpkin puree instead of canned?

Yes, homemade pumpkin puree works perfectly as long as it is well drained and not watery to maintain the cake’s texture.

Is it possible to make this cake gluten-free?

Absolutely. Use a gluten-free yellow cake mix to accommodate gluten-free diets without compromising flavor.

Pumpkin Gooey Butter Cake Recipe

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★★★★★

4.6 from 132 reviews

This Pumpkin Gooey Butter Cake combines a buttery yellow cake mix crust with a creamy pumpkin filling, spiced with pumpkin pie spice and sweetened just right. It’s a delightful fall dessert that’s easy to prepare, perfect for seasonal gatherings or cozy nights in. Topped with optional whipped cream and extra pumpkin pie spice, this gooey cake is a festive treat bursting with autumn flavors.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the crust:

• 1 box yellow cake mix
• 1 egg
• 8 tablespoons butter, melted
• Cooking spray

For the filling:

• 8 ounces cream cheese, softened
• 1 15-ounce can pumpkin puree
• 3 eggs
• 8 tablespoons butter, melted
• 2 teaspoons pumpkin pie spice
• 12 ounces powdered sugar (approximately 3 cups)
• Optional garnishes: whipped cream, pumpkin pie spice

Instructions

1. Preheat the oven: Set your oven to 350 degrees F (175 degrees C) and coat a 9″x13″ baking pan with cooking spray to prevent sticking.
2. Prepare the crust: In a medium bowl, combine the yellow cake mix, 1 egg, and 8 tablespoons melted butter. Using a mixer, beat until the mixture is well combined and forms a dough. Press this dough evenly into the bottom of the prepared pan to form the crust.
3. Make the filling: In a large mixing bowl, beat 8 ounces of softened cream cheese with 1 can of pumpkin puree until smooth, about 3-4 minutes. Add the 3 eggs, 8 tablespoons melted butter, and 2 teaspoons pumpkin pie spice, then beat until thoroughly blended.
4. Add the sweetness: Gradually add 12 ounces (about 3 cups) of powdered sugar to the pumpkin mixture and beat until everything is fully combined and smooth.
5. Assemble and bake: Pour the pumpkin filling evenly over the prepared crust and spread to level it out. Bake in the preheated oven for 45 minutes or until the center is just set but still slightly gooey.
6. Cool and serve: Allow the cake to cool completely in the pan. You can cover and refrigerate it for up to 2 days before serving. Cut into squares and optionally top with whipped cream and a sprinkle of pumpkin pie spice before serving.

Notes

• Adapted from Paula Deen.
• Use pure canned pumpkin puree, not pumpkin pie filling, as pie filling contains added sugars and spices that will affect the texture and flavor.
• This cake can be made up to 2 days in advance and stored covered in the refrigerator to enhance flavors.
• For best results, ensure cream cheese is softened before mixing to avoid lumps.
• The cake is best enjoyed slightly chilled or at room temperature.

Keywords: Pumpkin Gooey Butter Cake, pumpkin dessert, fall dessert, easy pumpkin recipe, pumpkin cake, gooey butter cake, seasonal dessert