Pumpkin Gooey Butter Cake Recipe
Introduction
Pumpkin Gooey Butter Cake is a rich and indulgent dessert perfect for the fall season. Combining a spiced cake crust with a creamy pumpkin filling, it offers a delightful balance of textures and flavors that will satisfy any sweet tooth.
Ingredients
- 18.25 ounce box yellow cake mix
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup salted butter, melted and slightly cooled
- 1/2 cup chopped pecans
- 1 large egg
- 8 ounce cream cheese, softened
- 10 ounces pumpkin butter
- 3 large eggs, divided
- 1 teaspoon pumpkin pie spice
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
- 6 tablespoons salted butter, melted and slightly cooled
- Garnish options: whipped cream, ice cream, powdered sugar, pumpkin seeds
Instructions
- Step 1: Preheat the oven to 350°F. Grease a 13×9-inch baking dish and set it aside.
- Step 2: In a large mixing bowl, combine the yellow cake mix, 1/2 teaspoon pumpkin pie spice, melted butter, chopped pecans, and 1 egg. Stir until well combined.
- Step 3: Press the mixture evenly into the bottom of the prepared baking dish to form the crust layer.
- Step 4: In another mixing bowl, beat the softened cream cheese, pumpkin butter, and 2 eggs until smooth.
- Step 5: Add 1 teaspoon pumpkin pie spice, flour, vanilla extract, powdered sugar, and melted butter to the cream cheese mixture. Beat until creamy and smooth.
- Step 6: Pour and spread the cream cheese mixture evenly over the crust in the baking dish.
- Step 7: Bake for 50-55 minutes, or until the center is just set. Avoid overbaking to keep the gooey texture.
- Step 8: Cool completely in the pan. Once cooled, dust with powdered sugar if desired, cut into squares or bars, and serve garnished as you like.
Tips & Variations
- For a nut-free version, omit the pecans or substitute with your favorite seeds like pumpkin seeds.
- Use canned pumpkin butter for convenience or try a homemade pumpkin jam for a unique twist.
- Adding a pinch of cinnamon or nutmeg to the filling can enhance the warm spice flavor.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Storage
Store the Pumpkin Gooey Butter Cake in an airtight container in the refrigerator for up to 5 days. To reheat, warm individual pieces briefly in the microwave to bring back the gooey texture. You can also freeze the bars for up to 3 months; thaw overnight in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of pumpkin butter?
Fresh pumpkin puree can be used, but it is less sweet and more watery than pumpkin butter. You may need to adjust sugar levels and reduce liquids to maintain the right texture.
Why is the center not fully set after baking?
The center of this cake should be slightly gooey and moist, so it may appear a bit soft when done. If you prefer firmer cake, bake a few minutes longer but watch closely to avoid drying it out.
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Pumpkin Gooey Butter Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
Description
Pumpkin Gooey Butter Cake is a rich and decadent dessert featuring a buttery pecan crust topped with a creamy pumpkin-spiced filling. This moist and gooey cake combines the warmth of pumpkin pie spices and pumpkin butter with a luscious cream cheese topping, perfect for fall gatherings and holiday celebrations.
Ingredients
Crust
- 18.25 ounce box yellow cake mix
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup salted butter, melted and slightly cooled
- 1/2 cup chopped pecans
- 1 large egg
Filling
- 8 ounce cream cheese, softened
- 10 ounces pumpkin butter
- 3 large eggs, divided
- 1 teaspoon pumpkin pie spice
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
- 6 tablespoons salted butter, melted and slightly cooled
Garnish Options
- Whipped cream
- Ice cream
- Powdered sugar
- Pumpkin seeds
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F. Grease a 13×9-inch baking dish thoroughly to prevent sticking and set it aside.
- Make the crust: In a large mixing bowl, combine the yellow cake mix, pumpkin pie spice, melted butter, chopped pecans, and one egg. Stir all ingredients together until well blended.
- Press the crust: Evenly press the crust mixture into the bottom of the prepared baking dish, forming a nice firm layer that will serve as the base of the cake.
- Prepare the filling: In another bowl, beat the softened cream cheese, pumpkin butter, and two of the eggs until the mixture is smooth and creamy.
- Add dry ingredients to filling: Incorporate pumpkin pie spice, all-purpose flour, vanilla extract, powdered sugar, and melted butter into the cream cheese mixture. Beat until the filling is smooth and creamy without lumps.
- Assemble the cake: Pour the cream cheese filling evenly over the pressed crust in the baking dish, spreading it out gently to cover.
- Bake the cake: Place the baking dish in the preheated oven and bake for 50 to 55 minutes, or until the center is just set and no longer jiggly.
- Cool: Remove the cake from the oven and allow it to cool completely in the pan. This helps the layers to set firmly for easier slicing.
- Serve: Once cooled, optionally dust the top with powdered sugar. Cut the cake into squares or bars and serve with your choice of garnishes such as whipped cream, ice cream, or pumpkin seeds.
Notes
- Ensure the cream cheese is fully softened for a smooth filling to avoid lumps.
- Do not overbake; the cake should be set but still moist and gooey in the center.
- Use pumpkin butter for added depth in pumpkin flavor; canned pumpkin puree is not a substitute.
- Allow the cake to cool completely to achieve clean slices.
- For a nut-free version, omit the pecans in the crust.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin cake, gooey butter cake, fall dessert, pumpkin spice, cream cheese dessert, pecan crust
