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
- 9×13 inch baking pan
- Mixing bowls (2)
- Electric mixer or hand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Cooling rack
Ingredients
Crust:
- 1 box 15.25 oz yellow cake mix
- 1/2 cup 1 stick unsalted butter, melted
- 1 large egg
Filling:
- 8 oz cream cheese softened
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- Prepare the crust in a mixing bowl, combine the yellow cake mix, melted butter, and 1 egg. Stir until fully blended. Press the mixture evenly into the bottom of the prepared pan.
- Make the filling in a separate bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, eggs, vanilla extract, pumpkin pie spice, cinnamon, and powdered sugar. Beat until creamy and well combined.
- Pour the filling over the crust and spread evenly. Bake for 40-45 minutes, until the edges are set but the center is still slightly gooey. A toothpick inserted near the center should come out with moist crumbs, not wet batter.
- Let the cake cool completely on a wire rack. For best texture, refrigerate for at least 1 hour to allow the filling to firm up (optional but recommended).
- Serve chilled or at room temperature, optionally topped with whipped cream.