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Pumpkin Gooey Butter Cake

Pumpkin Gooey Butter Cake

The ultimate comfort food, Pumpkin Gooey Butter Cake brings together rich pumpkin flavors and a gooey texture that melts in your mouth. This easy dessert is perfect for gatherings, making it a must-try for your next fall celebration!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 15 servings
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box yellow cake mix
  • 1 egg egg
  • 8 TB butter melted
  • 8 oz cream cheese softened
  • 15 oz pumpkin puree
  • 3 eggs eggs
  • 1 tsp vanilla extract
  • 8 TB butter melted
  • 3.75 cup powdered sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Frying Pan

Method
 

  1. Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). You want it nice and hot to get that perfect bake.
  2. In a large mixing bowl, combine the yellow cake mix, egg, and butter. Mix well until the ingredients are fully combined and form a smooth batter. This should take about two to three minutes.
  3. Next, pour the batter into a greased 9×13 inch pan. Using your hands or a spatula, pat down the batter evenly until the bottom of the pan is completely covered. It’s okay if it looks a little rough; it will smooth out during baking.
  4. Now, in another bowl, add the cream cheese and pumpkin puree. Use an electric mixer to beat these together until the mixture is smooth and creamy. This will be the rich filling that you’ll pour over the cake base.
  5. Once smooth, add the eggs, vanilla extract, and the remaining butter. Mix until everything is well combined and there are no lumps.
  6. Now it’s time to add sweetness! Gradually mix in the powdered sugar, cinnamon, and nutmeg. Continue to mix until the filling is smooth and silky.
  7. Pour the pumpkin mixture over the cake batter in the pan. Gently spread it out with a spatula to ensure even coverage. The layers will swirl together as it bakes, creating a gooey texture.
  8. Place your pan in the preheated oven and bake for 40 to 45 minutes. You’ll know it’s done when the edges are set, but the center is still slightly jiggly. It will firm up as it cools.
  9. Once baked, remove the cake from the oven and allow it to cool completely in the pan. This is crucial for achieving that gooey texture.
  10. Finally, when the cake is cool, slice it into squares and serve with a dollop of whipped cream on top. Enjoy every bite of this delicious Pumpkin Gooey Butter Cake!

Notes

To store leftovers, keep the cake in an airtight container in the refrigerator for up to five days. The flavors continue to meld and it stays delicious!