Pumpkin Gooey Butter Cake Recipe
Cake is one of the best desserts on the planet, and we love the fact that there are so many ways to serve it up. When it comes to pumpkin-flavored things, they are great all year round. That's right — it doesn't have to be fall to serve a pumpkin-inspired dessert, and this recipe is proof of that. Recipe developer Hayley MacLean is the brains behind this fantastic pumpkin gooey butter cake with a rich batter and smooth cream cheese frosting. "The wonderful, warming pumpkin spice in this cake is what really makes it amazing! It fills every bite of the gooey, custard-like filling, and is perfectly balanced by the vanilla flavors in the cakey base," MacLean raves. "This treat is like a slice of cake, a cookie, and a bar all in one!"
Another great part? There are plenty of events to serve it at! "This cake is great to serve at get togethers as the pieces are easy to pick up and eat with your hands, saving the need for plates and forks and making it easy to share," MacLean says. "It also makes a great dessert at the end of a cozy Sunday night dinner!" We love a versatile dessert — keep reading to learn how to make it.
Gather the ingredients for pumpkin gooey butter cake
Ready to get things started? The first thing you will need to do is make a list of groceries. Start with a package of yellow cake mix and four eggs. As with most baking recipes, you will also need to get butter and a little bit of cream cheese. A pumpkin dessert wouldn't be complete without a little bit of pumpkin puree and vanilla extract for a little added sweetness. When you pop by the baking aisle, be sure to grab some powdered sugar and pumpkin pie spice. Last but not least, purchase salt and whipped cream for serving.
Preheat the oven and start mixing
Once you finish grocery shopping, you are well on your way to having an excellent butter cake. Since you will need to use an oven, go ahead and set the temperature to 350 F. That way, it has time to get hot while you whip up the cake. Then, grab a 9x13-inch baking dish and lightly grease it; this will help prevent the batter from sticking to the pan.
Use a large mixing bowl and add the yellow cake mix first. "Any boxed yellow cake mix will do! Just make sure it is the original version and not "extra moist" or any of the other variations," MacLean says. "You could also use a white cake mix, or even chocolate to really mix things up!" Next, throw in an egg, and a ½ cup of melted butter and mix well. Transfer the batter to the greased baking dish and press into an even layer.
Beat the cream cheese and pumpkin
Using another large bowl, beat together the cream cheese and the pumpkin until smooth. Then, add three eggs and the vanilla. At this point, you can also add the other ½ cup of melted butter and beat it well. "The cake base can easily be mixed by hand, however I like using an electric mixer, either hand or standing, for the pumpkin layer!" MacLean shares. "This gives it a perfectly smooth and creamy texture, and makes sure the dry ingredients are fully incorporated into the wet for proper baking." Slowly add the powdered sugar, pumpkin pie spice, and salt. Once again, be sure to mix everything thoroughly. Now, you have your yummy cream cheese mixture that goes on top of the first layer.
Spread the cream cheese mixture and bake
Using a spatula or something similar, scoop the cream cheese mixture over the cake batter and spread it evenly all around. Now, you can pop the cake in the oven, but just check that it has finished preheating. Set your timer for 40 to 50 minutes and bake until the center is just slightly gooey. "I would not use the toothpick trick to check for doneness with these, as the top layer is ultra gooey and will stick to the toothpick even when done," MacLean shares. "When the cake it done, it should be set on the sides bit still slightly wiggly in the middle, as this will continue to set as the cake cools." Let it cool completely before serving.
Serve and enjoy
The last part of any recipe is the best, because it means you can finally enjoy! This cake would be great on its own but it also goes well with a few others things. "I love serving this with a dollop of whipped cream or a scoop of vanilla ice cream, it really highlights the creaminess of the cake and makes the bright pumpkin flavors pop," MacLean raves.
Anything left? "Leftovers will keep in an airtight container in the fridge for up to 5 days. They can also be frozen for up to 3 months," MacLean notes. We hope you enjoy this wonderful pumpkin cake as much as we do!
- 1 package yellow cake mix
- 4 eggs, divided
- 1 cup melted butter, divided
- 8 ounces cream cheese, softened
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon vanilla extract
- 1 (16-ounce) box powdered sugar
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- whipped cream
- Preheat the oven to 350 F. Lightly grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the yellow cake mix, 1 egg, and ½ cup melted butter, and mix well. Transfer the batter to the greased baking dish and press into an even layer.
- In another large bowl, beat together the cream cheese and pumpkin until smooth. Add 3 eggs, the vanilla, and the other ½ cup of melted butter, and beat well.
- Slowly add the powdered sugar, followed by the pumpkin pie spice and salt. Mix thoroughly.
- Spread the cream cheese mixture over the cake batter layer, and bake for 40 to 50 minutes. The center should be slightly gooey when removed from the oven.
- Let the cake cool completely before serving with fresh whipped cream, if desired.
| Calories per Serving | 327 |
| Total Fat | 14.9 g |
| Saturated Fat | 8.8 g |
| Trans Fat | 0.4 g |
| Cholesterol | 68.9 mg |
| Total Carbohydrates | 46.5 g |
| Dietary Fiber | 1.0 g |
| Total Sugars | 34.7 g |
| Sodium | 247.2 mg |
| Protein | 3.1 g |
