Description
Indulge in the rich flavors of fall with this Pumpkin Gooey Butter Cake. A luscious pumpkin filling sits atop a buttery crust, creating a decadent dessert that is perfect for autumn gatherings and Thanksgiving celebrations.
Ingredients
Scale
Crust Layer:
- 1 box yellow cake mix (15.25 oz)
- 1/2 cup unsalted butter, melted
- 1 large egg
Pumpkin Filling:
- 1 (15 oz) can pumpkin purée (not pumpkin pie mix)
- 8 oz cream cheese, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 1 (16 oz) box powdered sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan. In a large bowl, mix together the cake mix, melted butter, and egg until a soft dough forms. Press evenly into the bottom of the prepared pan to form the crust.
- In another bowl, beat the cream cheese and pumpkin purée until smooth. Add eggs, vanilla, and melted butter, mixing until fully combined. Gradually add powdered sugar, cinnamon, nutmeg, and salt, and mix until the filling is smooth and creamy.
- Pour the pumpkin mixture over the crust and spread evenly. Bake for 45 to 50 minutes, or until the edges are set but the center still looks slightly gooey. Let cool completely before slicing. Serve plain or with a dusting of powdered sugar or whipped cream.
Notes
- Don’t overbake—this cake is meant to be gooey in the center.
- It’s even better the next day after chilling in the fridge.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 410
- Sugar: 41 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg
