Pumpkin Gooey Butter Cake Recipe

Gooey pumpkin butter cake with a slice taken out.

Print Recipe

4.43 from 7 votes

Pumpkin Gooey Butter Cake Recipe

This pumpkin gooey butter cake recipe is perfect for fall and a wonderful dessert to make for Thanksgiving!

Prep Time10

Cook Time40

Total Time1 10

Course: Dessert

Cuisine: American

Servings: people

Author: Eden

Cost: $15

Ingredients

1 box yellow cake mix
4 large egg 1 egg and 3 eggs separate
8 ounces unsalted butter 2 sticks separated and melted
1 1/2 cup pumpkin puree
8 ounces cream cheese super soft
1 tbsp vanilla extract
1 cup dark brown sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground ginger

Instructions

Preheat the oven to 350 degrees.
Prepare a springform pan or a round cake pan with parchment paper and cooking spray.
In the bowl of an electric mixer, combine the boxed cake mix, 1 stick melted butter (1/2 cup), and 1 egg and mix well.
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.
In the bowl of an electric mixer, combine pumpkin puree, super soft cream cheese, 3 eggs, dark brown sugar, 1 stick melted butter, vanilla extract cinnamon, ginger, and nutmeg.
Beat on low until the ingredients are fully mixed. Make sure to scrape the bottom and sides of the bowl.
Pour the pumpkin filling over the cake batter in the pan.
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.

Notes

- Use room temperature ingredients for the best texture.
- Don’t overbake—the center should stay gooey!
- Add more time if needed, ovens vary.
- Let the cake cool completely before slicing.
- Prep your pan with spray and parchment paper to prevent sticking.

Nutrition