Pumpkin Gooey Butter Cake

Pumpkin Gooey Butter Cake is a rich and spiced dessert perfect for fall gatherings and holiday celebrations. The buttery cake base pairs beautifully with a creamy pumpkin filling that is decadent and delightfully gooey. Whether you are serving it for brunch or as a comforting dessert, this recipe is easy to make and sure to impress.

I first made this during a cool autumn weekend and was hooked on its combination of textures and flavors. Now it's a must have dessert for every family gathering.

Ingredients

• Yellow cake mix: forms the soft and buttery cake base, pick a quality boxed mix for consistent results
• Eggs: bind the base and filling components, fresh eggs ensure richness
• Butter: adds moistness and flavor to both parts, use unsalted for better control of saltiness
• Cream cheese: gives the filling its creamy richness, full fat is best for decadence
• Pumpkin puree: brings moistness and the signature fall flavor, use 100% pure pumpkin, not pumpkin pie filling
• Vanilla extract: enhances sweetness and depth, choose pure vanilla for best aroma
• Powdered sugar: sweetens and thickens the filling, sift it to avoid lumps
• Cinnamon and pumpkin pie spice: provide warm spice notes that define the flavor profile, use fresh spices for maximum aroma

Instructions

Mix the Cake Base:

Combine the yellow cake mix, one egg, and melted butter in a bowl. Stir until just blended then press evenly into a greased 9x13inch baking pan. This forms the rich foundation you want to be smooth and even.

Prepare the Filling:

Beat the cream cheese in a large bowl until smooth and creamy with no lumps. Add the pumpkin puree and mix until fully incorporated.

Add Remaining Filling Ingredients:

Crack in three eggs one at a time, blending well after each addition. Stir in vanilla extract and melted butter until smooth.

Sweeten and Spice the Batter:

Gradually mix in powdered sugar followed by cinnamon and pumpkin pie spice. Make sure the mixture is smooth and creamy with a thick but pourable consistency.

Assemble and Bake:

Pour the filling evenly over the cake base in the pan. Smooth the top gently with a spatula. Bake in a preheated 350degree Fahrenheit oven for 40 to 50 minutes or until the top is just set and slightly golden around the edges.

Cool and Serve:

Let the cake cool completely in the pan for at least five minutes before dusting with additional powdered sugar if desired. Slice into squares and serve at room temperature for optimal gooey texture.

My favorite ingredient is the pumpkin puree because it gives the cake that unmistakable autumn soul. One family moment that sticks with me is making this cake with my kids on a chilly rainy afternoon. The house filled with warm spices and laughter as they eagerly counted the minutes until we could eat.

Storage Tips

Keep any leftovers covered tightly at room temperature for up to 2 days. You can refrigerate for up to 5 days but let it come back to room temperature before serving for best texture. To freeze, wrap individual portions or the whole cake tightly with plastic and foil, then thaw overnight in the fridge before serving.

Ingredient Substitutions

If you cannot find pumpkin pie spice, combine cinnamon, nutmeg, ginger, and cloves in equal parts to mimic the flavor. Cream cheese can be swapped with mascarpone for a slightly different but luscious texture. For a gluten free version, use a gluten free yellow cake mix.

Serving Suggestions

Serve with a dollop of whipped cream or a scoop of vanilla ice cream to complement the richness. A drizzle of caramel sauce on top adds another layer of sweetness that pairs beautifully with the pumpkin.

This pumpkin gooey butter cake is comfort food at its finest and perfect for sharing. Enjoy it warm or at room temperature for the best gooey texture.

Common Questions About Recipes

→ What type of cake mix is best for the base?

A yellow cake mix provides a buttery flavor and moist texture that complements the pumpkin filling perfectly.

→ Can I substitute the cream cheese in the filling?

Cream cheese adds creaminess and a slight tang. For alternatives, try mascarpone or ricotta, but results may vary slightly.

→ How do the spices affect the flavor?

Cinnamon and pumpkin pie spice add warm, aromatic notes that enhance the natural pumpkin flavor and create a comforting fall profile.

→ What is the ideal baking time to achieve the gooey texture?

Baking for 40-50 minutes until just set ensures the filling remains creamy and slightly gooey, avoiding overbaking and dryness.

→ How should the cake be served for best taste?

Allow the cake to cool fully, then dust with powdered sugar before slicing. This enhances the texture and balances the sweetness.