Indulge in the comforting flavors of fall with this delightful Pumpkin Gooey Butter Cake.
Perfect for any autumn gathering or cozy night in, this cake combines the rich taste of pumpkin with the irresistible gooey texture of a butter cake.
Whether you’re a seasoned baker or just starting out, this recipe is sure to impress with its simplicity and deliciousness.
Ingredients
For the Cake:
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 large egg
For the Filling:
- 8 oz cream cheese, softened
- 15 oz canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 3 1/2 cups powdered sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- Powdered sugar, for dusting (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a large bowl, combine the yellow cake mix, melted butter, and egg.
Mix until well combined, then press the mixture evenly into the bottom of the prepared pan to form the base layer.
In another bowl, beat the cream cheese until smooth.
Add the pumpkin puree, eggs, vanilla extract, and melted butter, and beat until creamy.
Gradually add the powdered sugar, cinnamon, nutmeg, and cloves, and mix until smooth.
Pour the pumpkin mixture over the cake layer in the pan, spreading it evenly.
Bake for 40-45 minutes, or until the edges are set but the center is still slightly jiggly.
Allow the cake to cool completely in the pan before cutting into squares.
Dust with powdered sugar before serving, if desired.
Nutritional Facts
Per Serving (1 square):
- Calories: 320
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 85mg
- Sodium: 250mg
- Total Carbohydrate: 45g
- Dietary Fiber: 1g
- Sugars: 34g
- Protein: 3g
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree, but make sure it’s well drained to achieve the right consistency.
2. Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day, so feel free to prepare it a day in advance.
3. Can I freeze Pumpkin Gooey Butter Cake?
Yes, you can freeze this cake for up to 3 months. Just be sure to wrap it tightly in plastic wrap and foil before freezing.
4. Can I use a different cake mix flavor?
While yellow cake mix is traditional, you can experiment with different flavors like spice cake mix for a unique twist.
5. Can I omit the spices if I don’t have them on hand?
The spices add depth to the flavor, but you can omit them if necessary. Just keep in mind the cake might lack some of the traditional pumpkin spice flavor.