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
Scale
- 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