Pumpkin Gooey Butter Cake
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintServings:
Ingredients
- For the Cake Base:
- 1 box 15.25 oz yellow cake mix
- 1 egg
- ½ cup 1 stick / 0.25 lbs unsalted butter, melted
- For the Pumpkin Gooey Layer:
- 1 15 oz / 0.9 lbs can pumpkin purée (not pumpkin pie mix)
- 1 8 oz / 0.5 lbs package cream cheese, softened
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup 0.25 lbs unsalted butter, melted
- 1 16 oz / 1 lb box powdered sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger optional for extra spice
- ¼ teaspoon salt
Instructions
- Preheat Oven:
- Preheat to 350°F (175°C).
- Grease a 9x13-inch baking dish.
- Make the Cake Base:
- In a mixing bowl, combine the dry cake mix, egg, and melted butter.
- Mix until a thick dough forms, then press evenly into the bottom of the prepared pan.
- Prepare the Gooey Pumpkin Filling:
- In a large bowl, beat together cream cheese and pumpkin until smooth.
- Add eggs, vanilla, and melted butter, mixing until combined.
- Stir in powdered sugar, spices, and salt. Mix until smooth and creamy.
- Assemble & Bake:
- Pour the pumpkin mixture over the cake base and smooth the top.
- Bake for 45–50 minutes. The center should be slightly wobbly—don’t overbake.
- Let cool completely to set before slicing.
- Serve:
- Dust with powdered sugar or serve with whipped cream if desired.
- Store leftovers in the fridge for up to 4–5 days.