Pumpkin Gooey Butter Cake
Indulge in the comforting flavors of fall with this irresistible Pumpkin Gooey Butter Cake Recipe. This rich, gooey dessert combines creamy pumpkin puree with warm autumn spices, creating a treat that’s perfect for family gatherings or cozy evenings at home. With its delightful texture and easy preparation, it’s sure to become a seasonal favorite that brings smiles all around. Whether served warm with a dollop of whipped coconut cream or enjoyed at room temperature, this cake offers a taste of autumn in every bite.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 box yellow cake mix
- 4 large eggs (1 egg plus 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 pan or round cake pan by lining it with parchment paper and lightly greasing it.
- In a mixing bowl, combine the yellow cake mix, half a cup of melted butter, and one egg. Mix until smooth and pour into the prepared pan, spreading evenly.
- In another bowl, combine pumpkin puree, cream cheese, three eggs, remaining melted butter, vanilla extract, dark brown sugar, cinnamon, nutmeg, and ginger. Blend until well combined.
- Pour the pumpkin filling over the cake batter in the pan.
- Bake for 40 to 50 minutes until the top is golden brown and the center remains gooey.
- Allow the cake to cool for at least 10 minutes before slicing.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg