Pumpkin Gooey Butter Cake
User Reviews
5
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Prep Time
10 mins
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Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
12
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Calories
415 kcal
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Course
Baked Goods
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Cuisine
American
Pumpkin Gooey Butter Cake
Description
Pumpkin Gooey Butter Cake starts with a base made from spiced cake mix, an egg, and melted butter pressed into a pan. The filling blends softened cream cheese, pumpkin puree, eggs, vanilla, melted butter, confectioners’ sugar, pumpkin pie spice, and optional salt to create a smooth batter. Once baked at 350°F, the edges fully set while the center stays soft and slightly jiggles, giving a distinctive gooey texture.
The dessert balances the familiar flavors of pumpkin pie spices with the creamy richness of cream cheese in a densely moist cake. The top can be dusted with more confectioners’ sugar just before serving to add a light sweetness contrast. The gooey middle differentiates it from a traditional pumpkin cake.
This treat suits fall occasions or anytime pumpkin flavors are desired. It keeps well refrigerated for up to five days, and dusting with sugar is best done right before serving to avoid melting.
Ingredients
Base
- spice cake mix yellow cake may be substituted, one 16.25-ounce box
- 1 egg large
- ½ cup unsalted butter melted
Filling
- cream cheese softened (don’t use lite or fat-free, one 8-ounce package, brick-style
- pumpkin puree 15-ounce can
- 3 egg large
- 1 teaspoon vanilla extract
- ½ cup unsalted butter melted
- 4 cups confectioners’ sugar plus more for dusting before serving
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt optional and to taste
Instructions
- Preheat oven to 350F. Line a 9×13-inch baking pan with aluminum foil for easier cleanup, spray with cooking spray; set aside.
Base:
- To a large bowl, add the cake mix, egg, butter, and mix well with an electric mixer. Pat the mixture into the bottom of the prepared pan with a spatula or your fingers; set aside.
Filling:
- To a large bowl (same one you used for the base is fine, just wipe out with a paper towel), add the cream cheese, pumpkin, and beat until smooth.
- Add the eggs, vanilla, butter, and beat until smooth and incorporated.
- Add the confectioners’ sugar, pumpkin pie spice, optional salt, and beat until smooth and incorporated. Scrape down the sides of the bowl as necessary.
- Evenly pour pumpkin mixture over the base and bake for 45 to 55 minutes, or until edges have set and center is still a bit gooey and jiggly. For me, it took 55 minutes for the filling to all set up, with the exception of a 4-inch circular area in the middle that was still a bit gooey and jiggly. Start checking at 40 minutes since all ovens, pans, climates, and ingredients vary. Cake firms up and has less jiggle as it cools.
- Allow to cool on a wire rack for at least 1 hour before dusting with confectioners’ sugar, slicing, and serving. However, I prefer to cover and refrigerate for 4+ hours, or overnight, so it’s well-chilled before serving. (see note below)
Notes
- Dust the cake with confectioners’ sugar only just before serving to prevent it from melting into the cake.
- Store the cake airtight in the refrigerator for up to five days to maintain freshness.
- This recipe is adapted from Paula Deen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 415kcal | 21% |
| Carbohydrates | 64g | 21% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 114mg | 38% |
| Sodium | 291mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 55g | 110% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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