I love making Pumpkin Gooey Butter Cake, especially during the fall. The blend of pumpkin, spices, and a buttery cake gives such a warm, cozy feeling. It brings back so many memories of family gatherings, where my mom Eva would bake pumpkin treats that filled the house with sweet aromas.
What You’ll Need
- 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 cup 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
My Trusted Kitchen Tools
- Mixing bowls
- Electric mixer
- Measuring cups
- Measuring spoons
- Parchment paper
- Cooking spray
- Springform pan or round cake pan
Bringing It All Together
- Preheat the oven to 350 degrees.
- Prepare a springform pan or a round cake pan with parchment paper and cooking spray.
- In the bowl of an electric mixer, combine the cake mix, 1 stick melted butter, and 1 egg. Mix well.
- Pour into the prepared pan and press down to form an even thin layer.
- In a clean bowl, mix the pumpkin puree, cream cheese, 3 remaining eggs, dark brown sugar, the other stick of melted butter, vanilla extract, cinnamon, ginger, and nutmeg.
- Beat on low until everything is smooth, scraping the bowl as needed.
- Pour the pumpkin filling over the cake batter in the pan.
- Bake for 40 to 50 minutes or until the top is golden brown. The center should be slightly gooey.
- Let the cake rest for at least 10 minutes before cutting.
Making It Your Own (Swaps & Ideas)
You can swap the yellow cake mix for a spice cake mix for extra flavor. If you’re not a fan of pumpkin, try using mashed bananas or applesauce instead for a different taste. You can also mix in chocolate chips or nuts for added texture and flavor.
How We Love to Serve It
We enjoy this cake warm, served with a scoop of vanilla ice cream or a dollop of whipped cream on top. A sprinkle of cinnamon or nutmeg enhances the flavors even more. It makes for a delightful dessert after dinner or as a cozy afternoon treat with tea.
A Few Tips For Success
Make sure your cream cheese is super soft for easy mixing. I often leave it out on the counter for an hour before I start. Also, don’t skip letting the cake rest before cutting; this helps set the gooey center but still keeps it deliciously soft.
Saving Some For Later
This cake stores well in the refrigerator for up to four days. Just cover it tightly with plastic wrap or store it in an airtight container. You can also freeze slices for up to three months. Just thaw them in the fridge before enjoying.
From My Kitchen to Yours
I truly hope you try making this Pumpkin Gooey Butter Cake. It is not only simple to make, but it also fills your home with warmth and joy. It’s perfect for gatherings or just a cozy evening at home. Enjoy every bite!
Your Questions, Answered
What is Pumpkin Gooey Butter Cake?
Pumpkin Gooey Butter Cake is a delightful dessert that combines a buttery yellow cake layer with a creamy pumpkin filling. It has a soft, gooey texture that makes it unique and perfect for fall.
Can I make Pumpkin Gooey Butter Cake ahead of time?
Yes, you can make this cake ahead of time. It stays fresh for several days in the refrigerator and can also be frozen for a longer shelf life. Just make sure to let it cool completely before storing.
What do I serve with Pumpkin Gooey Butter Cake?
This cake pairs beautifully with whipped cream or vanilla ice cream. A sprinkle of cinnamon or a drizzle of caramel sauce can elevate the dessert even more, making every bite a real treat.
Print
Pumpkin Gooey Butter Cake
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful and warm Pumpkin Gooey Butter Cake that combines a buttery yellow cake with a creamy pumpkin filling, perfect for fall gatherings.
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 cup 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
- Preheat the oven to 350°F (175°C).
- Prepare a springform pan or a round cake pan with parchment paper and cooking spray.
- In the bowl of an electric mixer, combine the cake mix, 1 stick melted butter, and 1 egg. Mix well.
- Pour into the prepared pan and press down to form an even thin layer.
- In a clean bowl, mix the pumpkin puree, cream cheese, 3 remaining eggs, dark brown sugar, the other stick of melted butter, vanilla extract, cinnamon, ginger, and nutmeg.
- Beat on low until everything is smooth, scraping the bowl as needed.
- Pour the pumpkin filling over the cake batter in the pan.
- Bake for 40 to 50 minutes or until the top is golden brown and the center is slightly gooey.
- Let the cake rest for at least 10 minutes before cutting.
Notes
Ensure cream cheese is super soft for easy mixing. Let the cake rest before cutting to set the gooey center.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: pumpkin cake, gooey butter cake, fall dessert, easy dessert, family recipe