Ahh, the heavenly Pumpkin Gooey Butter Cake! You’ve stumbled upon a recipe that’s a delightful mash-up of the classically dreamy butter cake and the hearty fall flavor of pumpkin. Whether you’re celebrating Thanksgiving, Halloween, or simply indulging in some deliciously decadent fall comfort food, this should be your go-to dessert. Trust me, y’all, this baby is simply lush! With its rich, buttery, pumpkin flavor, it’s gonna steal the dessert show wherever it’s served. And did I mention it’s delectably gooey? It’s got that excellent fudge-like quality that will easily make it your new sweet addiction.
This recipe is simple, straightforward, and a guaranteed crowd-pleaser. The prep time is minimal, and your oven will do the rest, making it the perfect choice for when your sweet tooth demands instant gratification.
- Prep time: 20 minutes
- Cook time: 50 minutes
- Total time: 1 hour, 10 minutes
- Servings: 12
- Yield: 1 9×13-inch cake
Now that you’re salivating, let’s move on to the nitty-gritty and get you baking.
Ingredients & Equipment You’ll Need
Here’s your shopping list:
- 1 package of yellow cake mix
- 1 egg
- 8 tablespoons of melted butter
- 1 8-ounce package of softened cream cheese
- 15 ounce can of pumpkin puree
- 3 eggs
- 1 teaspoon of vanilla
- 8 tablespoons of melted butter
- 16 ounces of powdered sugar
- 1 teaspoon of cinnamon
- 1 teaspoon of nutmeg
Essential equipment you’ll need:
- Hand mixer
- 9×13-inch baking dish
While using pumpkin puree adds a fall twist to this cake, the core elements, cream cheese and butter keep the cake moist and give it a creamy, rich texture. The cinnamon and nutmeg further enhance the pumpkin flavor and bring out the warmth of the season.
How To Make Pumpkin Gooey Butter Cake
1. First, preheat your oven to 350��F. I recommend using an oven thermometer to get an accurate temperature.
2. Then, in a large bowl, mix the cake mix, egg, and butter, and pat down the mixture into a 9×13 baking dish forming the crust.
3. With your hand mixer, beat the cream cheese until it’s smooth. Then beat in the pumpkin until combined.
4. Next, add the eggs and vanilla to the mixture. Follow it up by adding butter, and beat that yet again.
5. Now, our old friend powdered sugar comes into play.
6. Finally pile on that pumpkin mixture onto the crust, spreading it evenly, and pop it in the oven for 40 to 50 minutes. Remember, the center of the cake should be slightly gooey when you pull it out of the oven.
Tips For The Best Results
- Pre-measure your ingredients. It saves time and eliminates errors!
- Don’t overmix your batter ��� you want to keep the texture light and gooey.
- Allow the cake to cool before cutting to maintain its shape.
Storage Tips
- Store leftovers in an airtight container in the fridge.
- It can also be frozen for up to three months.
Frequently Asked Questions
Q: Can I use a spice cake mix instead of yellow cake mix?
A: Absolutely, it will add more spice and flavor to the recipe.
Q: Can I use homemade pumpkin puree?
A: Of course! If you have the time and patience, homemade pumpkin puree would work perfectly fine.
Q: What can I substitute for the cream cheese?
A: Mascarpone would be a great substitute for the cream cheese.
Q: Can this cake be made dairy free?
A: Yes, you can substitute the butter and cream cheese with dairy-free alternatives.
Q: How do I know when the cake is done?
A: The edges should pull away from the pan and the top will be golden brown. The center will still be slightly gooey.
Nutritional Facts of Pumpkin Gooey Butter Cake
Each serving contains about 397 calories, 22g of total fat, 47g of carbohydrates, and 5g of protein.
This Pumpkin Gooey Butter Cake is one of my absolute autumn favourites! Its rich, creamy texture paired with the warm notes of pumpkin – it shouldn’t be legal, it’s so good! Enjoy it with a dollop of whipped cream or a scoop of vanilla ice cream if you’re feeling cheeky, or eat it as it is. Either way, you’ve got yourself a slice of fall heaven. Happy baking, y’all!
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