Description
Indulge in the warm flavors of fall with this Pumpkin Gooey Butter Cake Recipe. This delightful dessert features a rich, gooey center that perfectly balances the sweetness of pumpkin puree and the tanginess of cream cheese. With warming spices like cinnamon and nutmeg, each bite evokes the cozy feeling of autumn gatherings. Quick to prepare and utterly satisfying, this cake is sure to be a hit at your Thanksgiving table or any festive occasion. Serve it warm with whipped cream or a scoop of ice cream for an extra touch of indulgence.
Ingredients
Scale
- 1 box yellow cake mix
- 4 large eggs
- 8 ounces unsalted butter (divided)
- 1 1/2 cup pumpkin puree
- 8 ounces cream cheese (softened)
- 1 tbsp vanilla extract
- 1 cup dark brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/4 tsp ground ginger
Instructions
- Preheat your oven to 350°F (175°C). Prepare a springform or round cake pan by lining it with parchment paper and spraying with cooking spray.
- For the cake base, mix together the yellow cake mix, 1 stick melted butter, and 1 egg until combined. Press into the bottom of the prepared pan.
- For the filling, blend pumpkin puree, softened cream cheese, remaining eggs, remaining melted butter, vanilla extract, dark brown sugar, cinnamon, nutmeg, and ginger until smooth.
- Pour the filling over the cake batter in the pan and spread evenly.
- Bake for about 40 to 50 minutes until golden brown on top but still gooey in the center.
- Allow it to rest for at least 10 minutes before serving.
Nutrition
- Serving Size: 1 slice (104g)
- Calories: 320
- Sugar: 28g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Use room temperature ingredients for easier mixing. Avoid overmixing to maintain a tender texture. Serve warm or at room temperature; both are delicious!