Description
Indulge in the cozy flavors of fall with this Pumpkin Gooey Butter Cake Recipe. This delightful dessert combines a rich, creamy pumpkin filling with a buttery cake base, creating a gooey texture that will have everyone asking for seconds. Perfect for family gatherings or a sweet treat on a busy weeknight, this recipe is easy to prepare and uses simple ingredients you likely already have in your pantry. Enhance the experience with whipped coconut cream or toasted pecans for added flavor and texture. This cake embodies autumn in every bite, making it an ideal centerpiece for your seasonal celebrations.
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 your oven to 350°F (175°C).
- Prepare a springform or round cake pan by lining it with parchment paper and spritzing it with cooking spray.
- In an electric mixer, combine the cake mix, one stick of melted butter, and one egg until well mixed.
- Spread the mixture evenly across the bottom of the prepared pan.
- In another bowl, blend pumpkin puree, soft cream cheese, three eggs, remaining melted butter, dark brown sugar, vanilla extract, cinnamon, ginger, and nutmeg until smooth.
- Pour the pumpkin filling over the cake base without mixing them together.
- Bake for 40 to 50 minutes until golden brown on top while remaining gooey in the center.
- Allow the cake to cool for at least 10 minutes before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg