Pumpkin Gooey Butter Cake (Printer-Friendly Version)
Rich spiced butter cake with creamy pumpkin filling, ideal for fall and holiday occasions.
# What You'll Need:
→ Base
01 -
1 box yellow cake mix (approximately 450 g)
02 -
1 large egg
03 -
1 stick (113 g) unsalted butter, melted
→ Filling
04 -
225 g cream cheese, softened
05 -
425 g canned pumpkin puree
06 -
3 large eggs
07 -
1 teaspoon pure vanilla extract
08 -
1 stick (113 g) unsalted butter, melted
09 -
130 g powdered sugar
10 -
1 teaspoon ground cinnamon
11 -
1 teaspoon pumpkin pie spice
# Steps to Follow:
01 -
Combine the yellow cake mix, egg, and melted butter in a mixing bowl until evenly blended. Press the mixture firmly into the bottom of a greased 9x13-inch baking pan.
02 -
In a separate bowl, beat the softened cream cheese and pumpkin puree until smooth. Incorporate the eggs, vanilla extract, and melted butter, blending thoroughly.
03 -
Gradually mix in powdered sugar, ground cinnamon, and pumpkin pie spice until fully combined and the filling is smooth.
04 -
Pour the pumpkin filling evenly over the cake base. Bake in a preheated oven at 175°C (350°F) for 40 to 50 minutes or until the filling is just set but still slightly gooey in the center.
05 -
Allow the dessert to cool completely in the pan at room temperature. Optionally, dust with powdered sugar before slicing and serving.
# Additional Tips:
01 -
For best results, use full-fat cream cheese and canned pumpkin puree rather than fresh pumpkin.