Pumpkin Gooey Butter Cake
If you’re craving a comforting dessert that embodies the essence of fall, this Pumpkin Gooey Butter Cake is your answer! Perfect for gatherings and simple enough for a cozy weeknight treat, this cake features a delightful gooey center that will have everyone asking for more. With warm spices and rich pumpkin flavor, it’s an irresistible crowd-pleaser. Easy to make ahead, it’s best served chilled or at room temperature, ensuring its creamy layers shine through.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 box yellow cake mix
- 1 large egg
- 8 ounces unsalted butter (melted)
- 1 ½ cups pumpkin puree
- 3 large eggs
- 8 ounces cream cheese (softened)
- 1 stick unsalted butter (melted)
- 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 greasing it with cooking spray.
- In a mixing bowl, combine the cake mix, melted butter, and one egg until smooth. Pour into the pan and press evenly.
- In another bowl, mix pumpkin puree, cream cheese, three eggs, melted butter, vanilla extract, dark brown sugar, cinnamon, ginger, and nutmeg until well combined.
- Pour the pumpkin filling over the cake base.
- Bake for 40-50 minutes until golden on top but still slightly jiggly in the center.
- Let it rest for at least ten minutes before slicing.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Find it online: https://cookingcornerguide.com/pumpkin-gooey-butter-cake-recipe/