Pumpkin Gooey Butter Cake Recipe – Rich, Spiced & Decadently Gooey
Discover the ultimate Pumpkin Gooey Butter Cake recipe! Soft, spiced pumpkin filling with a buttery cake crust perfect for fall and Thanksgiving gatherings.
Ingredients
For the Crust:
- 1 box yellow cake mix
- 1 egg
- 4 tbsp unsalted butter, melted
For the Pumpkin Filling:
- 1 ½ cups canned pumpkin puree
- 8 ounces cream cheese, softened
- 3 large eggs
- ½ cup unsalted butter, melted
- 1 cup dark brown sugar
- 1 tbsp pure vanilla extract
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ¼ tsp ground ginger
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9- or 10-inch round cake pan or springform pan and line with parchment paper.
- Prepare the crust: In a mixing bowl, combine the yellow cake mix, 1 egg, and 4 tablespoons melted butter. Mix until smooth. Press evenly into the bottom of the prepared pan.
- Make the pumpkin filling: In a separate bowl, blend pumpkin puree, softened cream cheese, 3 eggs, ½ cup melted butter, brown sugar, vanilla, cinnamon, nutmeg, and ginger. Mix on low until fully combined, scraping the sides of the bowl as needed.
- Assemble the cake: Pour the pumpkin filling over the cake crust, spreading evenly.
- Bake: Place in the preheated oven for 40–50 minutes, until the edges are set and the top is lightly golden. The center should remain slightly gooey.
- Cool: Allow the cake to rest for at least 10 minutes before slicing.
Notes
- Room Temperature Ingredients: Ensure eggs, cream cheese, and butter are at room temperature for a smooth, creamy filling.
- Do Not Overbake: The center should remain slightly gooey. Baking time may vary depending on your oven, so start checking at 40 minutes.
- Pan Prep: Use parchment paper and lightly grease your pan to prevent sticking and make slicing easier.
- Cake Mix Variations: Yellow cake mix works best for a buttery crust, but white, spice, or pumpkin cake mix can be used for flavor variations.