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Delicious Pumpkin Gooey Butter Cake

A delightful cross between a cake and custard, this gooey pumpkin butter cake offers a rich, comforting flavor perfect for any gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake Base
  • 1 box yellow cake mix Any brand will work.
  • 1 stick unsalted butter, melted Make sure it's melted.
  • 1 large egg For the cake base.
For the Filling
  • 8 oz cream cheese, softened Ensure it's at room temperature for easy mixing.
  • 2 cups powdered sugar For sweetness.
  • 2 large eggs For the filling.
  • 1 tsp vanilla extract Adds flavor.
  • 1 cup pumpkin puree Canned or fresh.
  • 1 tsp pumpkin spice For warmth and flavor.
  • 1/2 tsp salt Balances sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9x13 inch baking dish.
  3. In a bowl, combine the yellow cake mix, melted butter, and 1 large egg. Stir until a thick dough forms and press it evenly into the bottom of the prepared pan.
  4. In another bowl, beat the softened cream cheese until smooth. Add in the powdered sugar, and mix well.
  5. Then, add the two large eggs, vanilla extract, pumpkin puree, pumpkin spice, and salt. Beat until combined, ensuring no lumps remain.
  6. Pour the cream cheese mixture over the cake base and smooth it out gently.
Baking
  1. Place it in the oven and bake for 40-50 minutes or until the center is set but still has a gooey texture.
Cooling and Serving
  1. Allow the cake to cool before cutting into squares or rectangles.
  2. Dust with powdered sugar for a beautiful finish.

Notes

For variations, consider adding chocolate chips or experimenting with different flavors of cake mix. To store, cover and refrigerate for up to 4-5 days or freeze for up to three months.