Gooey Pumpkin Butter Cake Recipe
This gooey pumpkin butter cake recipe blends pumpkin puree, butter, sugar, and warm spices for a moist, rich dessert. The cake’s soft texture pairs perfectly with a buttery, caramel-like glaze that seeps into every bite. Easy to make and full of fall flavors, it’s ideal for cozy gatherings or holiday treats, offering comforting sweetness and seasonal warmth.
Equipment
- 2 mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula or wooden spoon
- 9×13-inch baking dish
- Measuring cups & spoons
- Cooling rack
Ingredients
For the crust:
- 1 box 18.25 oz / approx. 517 g plain yellow cake mix (no added pudding)
- 1 large egg
- ½ cup 1 stick / approx. 113 g unsalted butter, melted
For the gooey pumpkin filling:
- 8 oz 225 g cream cheese, softened to room temperature
- 1 can 15 oz / approx. 425 g pure pumpkin puree (not pumpkin pie mix)
- 3 large eggs
- ½ cup 1 stick / approx. 113 g unsalted butter, melted
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice or a blend of cinnamon, nutmeg, ginger, and cloves
- 3½ cups approx. 450 g powdered sugar (also called confectioners’ sugar)
- Pinch of salt optional, to help balance the sweetness
Instructions
Preheat & Prepare Pan:
- Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray. Set aside.
Make the crust layer:
- In a large bowl, combine the yellow cake mix, one egg, and the melted butter. Stir until a thick dough forms. Press this mixture evenly into the bottom of the prepared pan to form a crust.
Start the gooey filling:
- In another bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree and beat again until fully blended.
Add eggs & flavoring:
- Add the remaining three eggs, melted butter, vanilla, and pumpkin pie spice to the pumpkin mixture. Mix until everything is smooth.
Sweeten the filling:
- Gradually add the powdered sugar to the filling, mixing well after each addition. You can add a pinch of salt here if you’d like to cut the sweetness slightly.
Assemble & bake:
- Pour the pumpkin filling over the crust and spread evenly. Bake in the preheated oven for 45 to 50 minutes. The center should be slightly gooey, not fully set—don’t overbake.
Notes
Nutrition Facts Of Gooey Pumpkin Butter Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 420 |
| Fat | 20g |
| Saturated Fat | 12g |
| Carbohydrates | 58g |
| Sugar | 45g |
| Protein | 4g |
| Fiber | 1g |
| Sodium | 240mg |
