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
Scale
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
