If you’re craving something that perfectly blends the warmth of fall spices with irresistibly gooey texture, this Pumpkin Gooey Butter Cake Recipe is about to become your new favorite. It’s that magical dessert that marries a buttery cake crust with a luscious pumpkin filling, all spiced just right to comfort your soul. Whether you’re baking for a cozy family gathering or just need a sweet treat to brighten your day, this recipe hits all the right notes with simplicity and decadence rolled into one.
Ingredients You’ll Need
Every ingredient in this Pumpkin Gooey Butter Cake Recipe plays a crucial role, from creating the sturdy yet tender crust to the creamy, spiced pumpkin filling that steals the show. The list is straightforward, but each element adds unique flavor, texture, and that perfect autumnal hue you’re dreaming of.
- Yellow cake mix: Acts as the base for the crust, providing structure and a buttery foundation.
- Eggs: Bind the crust and the filling together, ensuring the perfect texture throughout.
- Unsalted butter: Melted for richness in both crust and filling, adding moisture and a silky mouthfeel.
- Cream cheese (softened): Gives the filling its signature creamy and gooey consistency.
- Pumpkin puree: The heart of the recipe, offering deep flavor and vibrant color.
- Vanilla extract: Enhances the flavors and adds a hint of warmth.
- Powdered sugar: Sweetens the filling while maintaining a smooth texture.
- Ground cinnamon, nutmeg, ginger, cloves (optional): Create the cozy, spiced pumpkin flavor that defines this cake.
- Pinch of salt: Balances sweetness and brings out the depth of the spices.
How to Make Pumpkin Gooey Butter Cake Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. This is the essential first step to create that golden crust and prevent any sticking, making your cake easy to slice and serve later.
Step 2: Make the Crust
In a large bowl, stir together the yellow cake mix, one egg, and melted butter until it forms a dough. This step is delightfully simple but crucial because pressing this mixture evenly into your baking dish forms the solid, buttery base that holds all that luscious pumpkin filling. Be sure to pack it down nicely to ensure it bakes up sturdy yet tender.
Step 3: Prepare the Pumpkin Filling
Next, mix the softened cream cheese and pumpkin puree until completely smooth. This velvety pumpkin mixture is the gooey centerpiece of your cake. Add the remaining eggs, vanilla extract, and melted butter, blending everything well before slowly incorporating powdered sugar and your warming spices. Mix until silky and fully combined – it’s this filling that makes the recipe stand out.
Step 4: Assemble and Bake
Pour the rich pumpkin filling evenly over the crust you prepared earlier, spreading it gently for an even bake. Bake in your preheated oven for 40 to 50 minutes. The secret to the perfectly gooey butter cake is in the middle: it should still be just a bit soft while the edges are set. This contrast is what gives the Pumpkin Gooey Butter Cake Recipe its delightful texture.
Step 5: Cool and Serve
Allow the cake to cool completely before slicing. Cooling helps the filling set perfectly, making each slice clean and luscious. Serve it plain, or top with a dollop of whipped cream or a light dusting of powdered sugar for a pretty, inviting presentation that guests will love.
How to Serve Pumpkin Gooey Butter Cake Recipe
Garnishes
A fresh scoop of whipped cream or a sprinkle of powdered sugar brings a delicate contrast to the rich, spiced pumpkin filling. Toasted pecans or a drizzle of caramel sauce also add a wonderful texture and hint of sweetness.
Side Dishes
This cake pairs wonderfully with a warm cup of chai tea, coffee, or hot apple cider. For a more indulgent treat, serve alongside vanilla ice cream to balance the spices and add refreshing creaminess.
Creative Ways to Present
Try cutting the Pumpkin Gooey Butter Cake Recipe into bite-sized bars for a fun finger food option at parties. Layer it in dessert parfaits with whipped cream and a sprinkle of cinnamon for an elegant twist that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake tightly covered in the refrigerator to maintain freshness and keep the filling creamy. It will stay delicious for up to 4 days, making it perfect for make-ahead dessert plans.
Freezing
You can freeze the Pumpkin Gooey Butter Cake Recipe by wrapping it securely with plastic wrap and foil. Freeze for up to 3 months, then thaw overnight in the fridge before serving for the best texture and flavor.
Reheating
Warm up slices briefly in the microwave or in a low oven to bring out that gooey irresistibility again. Just 15-20 seconds in the microwave or 10 minutes at 300°F works wonders without overcooking the delicate filling.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree because canned pumpkin pie filling contains spices and sweeteners that could alter the taste and texture of the cake. The Pumpkin Gooey Butter Cake Recipe relies on you adding spices individually for the perfect balance.
Is it necessary to use cream cheese in the filling?
Yes, cream cheese is essential to achieve that luscious, gooey texture that sets this cake apart from typical pumpkin desserts. It adds richness and smoothness that pumpkin puree alone can’t provide.
How do I know when the cake is done baking?
The edges should be set and lightly browned, while the center remains slightly soft and gooey to the touch. Overbaking will dry out the filling, so it’s important to keep an eye on it towards the end of the bake time.
Can I make this cake gluten-free?
You can substitute the yellow cake mix with a gluten-free mix that mimics traditional cake mix. Just make sure the mix has similar texture and fat content to keep the crust holding together well.
What’s the best way to cut this cake for serving?
Use a sharp knife wiped clean between cuts to get neat slices without dragging the gooey filling. Letting the cake cool completely before slicing also helps it hold its shape beautifully.
Final Thoughts
This Pumpkin Gooey Butter Cake Recipe is one of those treasures that’s both easy to make and impossible not to love. Its creamy, spiced filling paired with a buttery crust creates a dessert that feels like a warm hug on a chilly day. I can’t wait for you to try it and share it with everyone you care about because once you do, this recipe will surely become a cherished classic in your kitchen too.
Print
Pumpkin Gooey Butter Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Gooey Butter Cake is a decadent fall dessert combining a buttery cake crust with a rich, creamy pumpkin filling spiced with cinnamon, nutmeg, ginger, and cloves. Baked to achieve a delectably gooey center, this cake is perfect for holiday gatherings or cozy weekend treats.
Ingredients
For the Crust
- 1 box yellow cake mix
- 1 egg
- 1/2 cup unsalted butter, melted
For the Pumpkin Filling
- 8 oz cream cheese, softened
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 3 1/2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- A pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by greasing it thoroughly to prevent sticking.
- Make the Crust: In a large bowl, combine the yellow cake mix, egg, and melted butter. Mix well until a uniform dough forms. Press this dough evenly to cover the bottom of the prepared baking dish, forming a solid crust base.
- Prepare the Pumpkin Filling: In a separate large bowl, beat the softened cream cheese and pumpkin puree until smooth and creamy. Add the eggs, vanilla extract, and melted butter, mixing well to combine. Gradually incorporate the powdered sugar, followed by the spices: cinnamon, nutmeg, ginger, optional cloves, and a pinch of salt. Mix all ingredients thoroughly until smooth and fully combined.
- Assemble and Bake: Pour the pumpkin filling evenly over the prepared crust in the baking dish. Spread the filling evenly with a spatula. Bake in the preheated oven for 40-50 minutes. The cake should be set around the edges but still slightly gooey in the center when done.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely before slicing. Serve as is or topped with whipped cream or a light dusting of powdered sugar for added sweetness and presentation.
Notes
- Do not overbake to maintain the gooey center texture.
- Ensure the cream cheese is softened for smooth mixing.
- The optional ground cloves add depth to the spice but can be omitted for a milder flavor.
- This cake is best served at room temperature or slightly chilled.
- Store leftovers covered in the refrigerator for up to 5 days.
