Name: Pumpkin Gooey Butter Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 box yellow cake mix; 4 large eggs (1 egg and 3 eggs separated); 8 ounces unsalted butter (2 sticks, melted); 1 1/2 cups pumpkin puree; 8 ounces cream cheese (super soft); 1 tbsp vanilla extract; 1 cup dark brown sugar; 1 tsp ground cinnamon; 1 tsp ground nutmeg; 1/4 tsp ground ginger

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Pumpkin Gooey Butter Cake is a delightful dessert that captures the essence of fall in every bite. This sweet treat boasts a creamy and gooey filling on top of a buttery cake base. With its warm spice notes from pumpkin and cute seasonal flavors, it’s perfect for parties and family gatherings. Easy to make and fun to share, this cake is a crowd-pleaser. You will love how the delicious taste and stunning appearance come together. Whether you enjoy it with a cup of coffee or as a dessert after dinner, this cake is sure to impress.

This recipe combines simple ingredients you might already have in your kitchen. The process is straightforward, making it accessible for bakers of all levels. Don’t worry if you’re a beginner; this cake is forgiving and still comes out delicious. You can also customize it in various ways to suit your taste. Follow along, and you will see how easy it is to create this lovely Pumpkin Gooey Butter Cake.

Why Make This Recipe

This recipe makes a wonderful dessert for autumn celebrations. Pumpkin Gooey Butter Cake is rich, flavorful, and has the perfect mix of gooey and cakey textures. It is a unique treat that stands out among regular cakes. Plus, the warm spices make it feel cozy and inviting. It’s excellent for family gatherings, Halloween parties, or just a sweet snack at home. Everyone will love it!

How to Make Pumpkin Gooey Butter Cake

Ingredients

1 box yellow cake mix
4 large eggs (1 egg and 3 eggs separate)
8 ounces unsalted butter (2 sticks separated and melted)
1 1/2 cups pumpkin puree
8 ounces cream cheese (super soft)
1 tbsp vanilla extract
1 cup dark brown sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground ginger

Directions

Preheat the oven to 350 degrees. Prepare a springform pan or a round cake pan with parchment paper and cooking spray. In the bowl of an electric mixer, combine the boxed cake mix, 1 stick melted butter (1/2 cup), and 1 egg and mix well. Pour into a prepared 9" or 10" round cake pan or springform pan and press an even layer on the bottom of the pan. This will be a thin layer. In the bowl of an electric mixer, combine pumpkin puree, super soft cream cheese, 3 eggs, dark brown sugar, 1 stick melted butter, vanilla extract, cinnamon, ginger, and nutmeg. Beat on low until the ingredients are fully mixed. Make sure to scrape the bottom and sides of the bowl. Pour the pumpkin filling over the cake batter in the pan. Bake in a 350-degree oven for 40 to 50 minutes until the top of the cake is golden brown. The center should be a little gooey! It’s a GOOEY butter cake! Let the cake rest for at least 10 minutes before cutting into it.

How to Serve Pumpkin Gooey Butter Cake

Serve Pumpkin Gooey Butter Cake warm or at room temperature. It’s delicious on its own, but you can also add whipped cream or a scoop of vanilla ice cream on top for extra flavor. Garnish with a sprinkle of cinnamon or a drizzle of caramel sauce to elevate your presentation.

How to Store Pumpkin Gooey Butter Cake

Store any leftover cake in an airtight container at room temperature for up to three days. To keep it fresh for longer, you can store it in the refrigerator for up to one week. If you want to save it for an even longer time, consider freezing the cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months.

Tips to Make Pumpkin Gooey Butter Cake

Make sure your cream cheese is super soft; this helps mix the filling smoothly.
Don’t overbake the cake. The center should remain gooey for the best texture.
Use fresh pumpkin puree for a richer flavor. Store-bought works well too.
Experiment with spices. Add a little clove or allspice for extra warmth.

Variations

You can get creative with this recipe by adding chocolate chips or nuts to the pumpkin filling for a crunch. Try adding a layer of cream cheese frosting on top once the cake cools for a sweeter finish.

FAQs

1. Can I use homemade pumpkin puree?
Yes, homemade pumpkin puree works great and can add a more fresh flavor.

2. What can I do if I don’t have a springform pan?
You can use a regular round cake pan. Just make sure to line it well with parchment paper.

3. Can I make this cake ahead of time?
Yes! You can make it a day in advance. Store it covered in the fridge until you’re ready to serve.

4. Why is my cake not gooey?
Make sure not to overbake the cake. A gooey texture is what makes it special!

5. Can I freeze the leftover cake?
Yes, you can freeze the cake for up to three months. Just wrap it tightly to preserve its moisture and flavor.

Pumpkin Gooey Butter Cake

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A delightful fall dessert with a creamy, gooey filling on a buttery cake base, perfect for gatherings and celebrations.

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C).
Prepare a springform pan or a round cake pan with parchment paper and cooking spray.
In an electric mixer, combine the boxed cake mix, 1 stick melted butter, and 1 egg; mix well.
Pour the batter into the prepared pan and press an even layer on the bottom.
In another bowl, combine pumpkin puree, cream cheese, 3 eggs, dark brown sugar, 1 stick melted butter, vanilla extract, cinnamon, ginger, and nutmeg; beat on low until fully mixed.
Pour the pumpkin filling over the cake batter in the pan.
Bake for 40 to 50 minutes until the top is golden brown and the center is slightly gooey.
Let the cake rest for at least 10 minutes before cutting.