Pumpkin Gooey Butter Cake
Pumpkin Gooey Butter Cake is a luscious dessert that perfectly marries the rich flavors of pumpkin with the creamy, decadent texture of gooey butter cake.
Equipment
- Mixing Bowl
- Electric Mixer
- Baking Pan
Ingredients
Crust Ingredients
- 1 box yellow cake mix 15.25 oz
- 1/2 cup unsalted butter melted
- 1 large egg
Gooey Layer Ingredients
- 8 oz cream cheese softened
- 2 cups powdered sugar
- 1 cup pumpkin puree
- 2 large eggs for the gooey layer
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large mixing bowl, combine the yellow cake mix, melted butter, and one egg. Mix until well combined, forming a thick dough.
- Press the dough evenly into the bottom of the prepared baking pan.
- In another bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing until fluffy.
- Add the pumpkin puree, two eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt to the cream cheese mixture. Beat until well blended and smooth.
- Pour the pumpkin mixture over the crust in the baking pan, spreading it evenly.
- Bake for about 40 to 45 minutes, or until the edges are set and the center is slightly gooey.
- Let the cake cool in the pan on a wire rack for at least 30 minutes.
- Slice the cake into squares and serve warm or at room temperature.
Notes
For added flavor, consider serving with whipped cream or a drizzle of caramel sauce.