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pumpkin gooey butter cake

Pumpkin Gooey Butter Cake

This delightful treat is not only simple to make, but it also brings a delightful gooeyness that will have everyone coming back for seconds!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • Mixing bowls
  • 9x13-inch baking pan
  • Spatula

Ingredients
  

For the Cake Layer

  • 1 box yellow cake mix
  • 0.5 cup unsalted butter melted
  • 1 large egg

For the Gooey Layer

  • 1 package cream cheese softened
  • 2 large eggs
  • 1 can pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 1 box powdered sugar

Instructions
 

  • Step 1: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  • Step 2: In a mixing bowl, combine the yellow cake mix, melted butter, and 1 egg. Mix until well combined. Press the mixture evenly into the bottom of the prepared baking pan to form the cake layer.
  • Step 3: In another mixing bowl, beat together the softened cream cheese, 2 eggs, pumpkin puree, vanilla extract, cinnamon, nutmeg, and ginger until smooth and creamy.
  • Step 4: Gradually add the powdered sugar to the pumpkin mixture and mix until fully combined and silky.
  • Step 5: Pour the pumpkin mixture over the cake layer in the baking pan, spreading it evenly with a spatula.
  • Step 6: Bake for 40-45 minutes, or until the edges are set and the center is slightly gooey.
  • Step 7: Allow the cake to cool before serving. Optional: dust with powdered sugar before serving.

Notes

Store leftovers in the fridge for up to 5 days. You can freeze individual pieces for up to 3 months.
Keyword Cake, Gooey, Pumpkin