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–+ servings

Pumpkin Gooey Butter Cake

A delightful dessert combining pumpkin and butter with a unique moist and gooey center, perfect for fall gatherings and cozy nights.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Cake Base
  • 1 box yellow cake mix
  • 1 large egg Separate this from the other eggs
  • 4 large eggs 3 eggs for the filling
  • 8 ounces unsalted butter 2 sticks separated and melted
Filling
  • 1.5 cups pumpkin puree
  • 8 ounces cream cheese super soft
  • 1 tablespoon vanilla extract
  • 1 cup dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

Method
 

Preparation
  1. Preheat the oven to 350 degrees F (175 degrees C). Prepare a springform pan or a round cake pan with parchment paper and cooking spray.
  2. In the bowl of an electric mixer, combine the yellow cake mix, 1 stick melted butter (1/2 cup), and 1 egg. Mix well.
  3. Pour the mixture into the prepared pan and press an even layer on the bottom.
Filling
  1. In a separate bowl, combine pumpkin puree, super soft cream cheese, the remaining 3 eggs, dark brown sugar, 1 stick melted butter, vanilla extract, cinnamon, ginger, and nutmeg.
  2. Beat on low until fully mixed.
  3. Pour the pumpkin filling over the cake batter in the pan.
Baking
  1. Bake for 40 to 50 minutes until the top is golden brown and the center is slightly gooey.
  2. Let the cake rest for at least 10 minutes before cutting.

Nutrition

Serving: 1Calories: 320kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 10gSodium: 210mgFiber: 1gSugar: 18g

Notes

Serve warm for a delicious treat. You can add whipped cream or powdered sugar on top for extra flavor. Store leftovers in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week.

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