Pumpkin Gooey Butter Cake
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
Ingredients
Scale
- 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
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.
Notes
Serve warm or at room temperature; garnish with whipped cream, vanilla ice cream, cinnamon, or caramel sauce.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 80mg
Find it online: https://www.simplefamilydishes.com/pumpkin-gooey-butter-cake/