Pumpkin Gooey Butter Cake
A buttery cake mix crust under a thick layer of spiced pumpkin, with a soft gooey center that's meant to stay that way. The easiest showstopper on the Thanksgiving table.
Servings: 12 servings
Cost: $15
Ingredients
Crust
- 1 box yellow cake mix
- 1/2 cup unsalted butter 2 sticks separated and melted
- 1 large egg you'll need 4 eggs total for this recipe
- 1 tsp vanilla extract
Pumpkin Filling
- 8 ounces cream cheese super soft
- 1 1/2 cup pumpkin puree
- 3 large eggs
- 1 cup dark brown sugar
- 1/2 cup unsalted butter melted
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
Instructions
Crust
- Preheat the oven to 350°F. Line a 9 or 10 inch springform or round cake pan with parchment paper and coat with cooking spray.
- Beat 1 box (15.25 oz) dry yellow cake mix, ½ cup (4 oz) melted unsalted butter, 1 large egg, and 1 teaspoon vanilla extract in a stand mixer on low until it clumps together like cookie dough, about 1 minute.
- Press the crust mixture across the bottom of the pan with your fingertips in a thin, even layer.
- Pour into a prepared 9" or 10" round cake pan or springform pan and press an even layer on the bottom of the pan. This will be a thin layer.
Pumpkin Filling
- In the same bowl, beat 8 ounces soft cream cheese and 1½ cups pumpkin puree on low until completely smooth with no lumps.
- Add 3 large eggs, 1 cup packed dark brown sugar, ½ cup (4 oz) melted unsalted butter, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ¼ teaspoon salt. Beat on low until smooth, scraping down the sides and bottom of the bowl.
- Pour the filling over the crust and smooth the top with an offset spatula. Don't stir the layers together.
- Bake in a 350-degree oven for 40 to 50 minutes until the top of the cake is golden brown. The center should be a little gooey! It's a GOOEY butter cake!
- Let the cake rest for at least 10 minutes before cutting into it.
Bake and Cool
- Bake for 50 to 60 minutes in a 9- or 10-inch round pan, or 40 to 45 minutes in a 9x13. Start checking at 40 minutes.
- It's done when the edges are puffed, set, and deep golden, and a circle in the center about the size of a saucer still jiggles when you nudge the pan. If a knife comes out clean, it's overbaked.
- Cool in the pan on a wire rack at least 2 hours before slicing. Chill overnight for the cleanest slices.
Notes
- Doneness is about the edges, not the clock. Set and golden at the rim, soft jiggle in the middle.
- A round pan holds the batter deeper and needs a longer bake. A 9x13 spreads it thin and bakes faster.
- Use 100% pure pumpkin puree, not pumpkin pie filling.
- Cream cheese needs to be soft enough to dent with your finger. 20 seconds in the microwave does it.
- Spice, white, or pumpkin cake mix all work in place of yellow. Or use 2 tsp pumpkin pie spice instead of the individual spices.
- Dust with powdered sugar right before serving, or it melts into the cake.
- Store covered at room temperature for 2 days, refrigerated for 5 days, or frozen for up to 3 months.
Nutrition
Calories: 470kcal | Carbohydrates: 58g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 454mg | Potassium: 164mg | Fiber: 2g | Sugar: 38g | Vitamin A: 5583IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 2mg
