Gooey Pumpkin Butter Cake Recipe
This Gooey Pumpkin Butter Cake combines a rich, buttery base with a luscious pumpkin and spice filling. The result is a decadent dessert with a soft, custard-like center and a golden crust. Perfect for autumn, it’s a comforting treat that pairs beautifully with a dollop of whipped cream.
Equipment
- Large bowl
- medium bowl,
- Electric mixer
- 9×13 inch baking pan
- Parchment paper
Ingredients
For the cake base:
- 1 box yellow cake mix
- 1 egg
- ½ cup melted butter
For the pumpkin filling:
- 1 15 ounce can pumpkin puree
- 8 ounces cream cheese softened
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
Instructions
Preparing the Cake Base
- Preheat your oven to 350°F (175°C). Grease and parchment paper a 9x13 inch baking pan.
- In a large bowl, combine cake mix, egg, and melted butter. Mix until just combined. Press the mixture evenly into the prepared baking pan.
Making the Pumpkin Filling
- In a large bowl, beat together cream cheese and pumpkin until smooth. Beat in eggs one at a time, then stir in sugar, vanilla, cinnamon, nutmeg, and salt.
- Pour the pumpkin mixture evenly over the cake base.
Baking the Cake
- Bake for 40-45 minutes, or until the cake is set around the edges but still slightly jiggly in the center. Let cool completely before cutting into squares.