Pumpkin Gooey Butter Cake Recipe

Pumpkin Gooey Butter Cake is a delightful twist on the classic gooey butter cake, infused with warm pumpkin spices and creamy filling. This rich and tender dessert is perfect for fall gatherings or any time you want a comforting treat.

Ingredients

• 1 box yellow cake mix
• 4 large eggs (1 egg and 3 eggs separated)
• 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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Prepare a 9″ or 10″ round cake pan or a springform pan by lining it with parchment paper and spraying with cooking spray.
2. Step 2: In the bowl of an electric mixer, combine the yellow cake mix, 1 stick (1/2 cup) melted butter, and 1 egg. Mix well until fully combined.
3. Step 3: Pour this batter into the prepared pan and press it evenly across the bottom to form a thin layer.
4. Step 4: In a clean mixing bowl, combine the pumpkin puree, softened cream cheese, the remaining 3 eggs, dark brown sugar, 1 stick melted butter, vanilla extract, cinnamon, nutmeg, and ginger.
5. Step 5: Beat the pumpkin filling mixture on low speed until smooth, scraping the sides and bottom of the bowl periodically to ensure even mixing.
6. Step 6: Pour the pumpkin filling over the crust layer in the pan, spreading it evenly.
7. Step 7: Bake in the preheated oven for 40 to 50 minutes, until the top is golden brown and the center remains slightly gooey.
8. Step 8: Allow the cake to rest for at least 10 minutes before slicing and serving.

Tips & Variations

• Use a springform pan for easier removal and cleaner edges.
• If you prefer a firmer center, bake for an additional 5–7 minutes, but be careful not to overbake.
• For extra spice, add a pinch of cloves or allspice to the pumpkin filling.
• Top with a dusting of powdered sugar or a drizzle of caramel sauce for added sweetness.

Storage

Store leftover cake covered tightly in the refrigerator for up to 4 days. Reheat slices gently in the microwave for about 15 seconds to enjoy a soft, gooey texture again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is the recommended option for convenience and consistent texture.

What can I substitute for cream cheese?

Cream cheese is essential for the gooey texture, but you can try using mascarpone or ricotta for a slightly different flavor and texture. Keep in mind this may alter the final consistency.

Pumpkin Gooey Butter Cake Recipe

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★★★★★

5 from 500 reviews

This Pumpkin Gooey Butter Cake is a luscious and irresistible dessert that combines the rich flavors of pumpkin and warm spices in a moist, gooey texture. Featuring a buttery cake base topped with a creamy pumpkin and cream cheese filling, this cake bakes to golden perfection with a soft, slightly gooey center, perfect for fall gatherings or anytime you want a cozy treat.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Base

• 1 box yellow cake mix
• 1 large egg
• 4 ounces unsalted butter (1 stick), melted

Pumpkin Filling

• 1 1/2 cups pumpkin puree
• 8 ounces cream cheese, super soft
• 3 large eggs
• 1 cup dark brown sugar
• 4 ounces unsalted butter (1 stick), melted
• 1 tbsp vanilla extract
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/4 tsp ground ginger

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready when the cake is assembled.
2. Prepare Pan: Grease a 9″ or 10″ round cake pan or springform pan with cooking spray and line it with parchment paper for easy removal.
3. Make Cake Base: In an electric mixer, blend the yellow cake mix, 1 stick (4 ounces) melted butter, and 1 egg until well combined. Press this mixture evenly into the bottom of your prepared pan to form a thin base layer.
4. Mix Pumpkin Filling: In the mixer bowl, combine pumpkin puree, softened cream cheese, 3 eggs, dark brown sugar, 1 stick (4 ounces) melted butter, vanilla extract, cinnamon, nutmeg, and ginger. Beat on low speed until fully incorporated, scraping down the sides and bottom to ensure even mixing.
5. Assemble Cake: Pour the pumpkin cream cheese mixture over the cake base layer in the pan, spreading it evenly.
6. Bake: Place the pan in the preheated oven and bake for 40 to 50 minutes, or until the top turns golden brown and the center remains slightly gooey to achieve that signature gooey butter cake texture.
7. Cool and Serve: Allow the cake to rest for at least 10 minutes before slicing to let it set slightly. Serve warm or at room temperature for best flavor and texture.

Notes

• Use full-fat cream cheese softened to room temperature for the best texture in the filling.
• Do not overbake; the center should remain a little gooey for the ideal gooey butter cake consistency.
• Pumpkin puree can be homemade or canned pumpkin – make sure to use pure pumpkin, not pumpkin pie filling.
• Store leftovers covered at room temperature for up to 2 days or refrigerate up to 5 days.
• For a festive touch, dust with powdered sugar or drizzle with caramel sauce before serving.

Keywords: Pumpkin Gooey Butter Cake, pumpkin dessert, cream cheese pumpkin cake, gooey butter cake recipe, fall dessert, easy pumpkin cake