Cozy Pumpkin Gooey Butter Cake Recipe for Fall Sweetness

Autumn’s crisp breeze brings out the most delectable pumpkin gooey butter cake that promises pure comfort and indulgence.

Sweet spices and velvety textures dance together in this irresistible dessert.

Soft pumpkin layers meld with a decadent cream cheese base, creating a heavenly treat that melts in your mouth.

Rich golden hues reflect the season’s warmth and charm.

Each bite tells a story of cozy afternoons and cherished moments.

The recipe blends simplicity with extraordinary flavor, making it a must-try for anyone seeking a delightful fall dessert.

Prepare to be enchanted by this crowd-pleasing confection that will undoubtedly become your new favorite seasonal indulgence.

Why Pumpkin Gooey Butter Cake Is a Hit

• Indulge in the perfect blend of warm autumn spices like cinnamon, ginger, and nutmeg that create a rich, comforting taste everyone will adore.
• Perfect for potlucks, holiday gatherings, or weekend family desserts, this cake delivers maximum wow factor with minimal preparation time.
• Experience the magical contrast between the crisp cake base and the ultra-creamy, melt-in-your-mouth pumpkin filling that makes every bite pure bliss.

Pumpkin Gooey Butter Cake Ingredients

• Yellow Cake Mix: A convenient base that provides structure and sweetness to the cake.
• Butter: Adds rich flavor and helps create a tender cake base.
• Egg: Binds the ingredients and contributes to the cake's texture.

• Pumpkin Puree: Brings a smooth, autumnal flavor and creamy texture to the dessert.
• Cream Cheese: Creates a rich, tangy foundation for the filling.
• Dark Brown Sugar: Adds deep, caramel-like sweetness and moisture to the filling.
• Eggs: Help set the filling and provide structure.
• Butter: Enhances richness and contributes to the gooey texture.

• Vanilla Extract, Cinnamon, Ginger, Nutmeg: These warm spices create a classic pumpkin pie flavor profile and add depth to the dessert.

• Cooking Spray, Parchment Paper: Ensure easy cake removal and prevent sticking.

How to Make Gooey Pumpkin Cake

Step 1: Fire Up the Oven

Crank the oven to a toasty 350°F.

This sets the stage for your delectable dessert adventure.

Step 2: Dress the Baking Dish

Grab a springform pan and line it with parchment paper.

Give it a quick spray of cooking oil to prevent any sticky situations.

Step 3: Craft the Cake Base

Whip together the cake mix with some butter and an egg.

• Yellow cake mix
• Melted butter
• Egg

Blend these ingredients until they form a thick, delightful dough.

Press it firmly into the pan, creating a smooth, even foundation.

Step 4: Whip Up the Pumpkin Magic

• Pumpkin puree
• Cream cheese
• Eggs
• Dark brown sugar
• Melted butter
• Vanilla extract
• Cinnamon
• Ginger
• Nutmeg

Blend everything on low speed until the mixture becomes silky smooth.

Scrape down the sides to ensure no delicious bits are left behind.

Step 5: Layer the Goodness

Pour the pumpkin mixture over the cake base.

Use a spatula to spread it evenly, making sure it reaches every corner of the pan.

Step 6: Bake to Perfection

Slide the pan into the oven and bake for 40 to 50 minutes.

You’re looking for a golden-brown top with a slightly wiggly center – that’s the signature gooey butter cake magic!

Step 7: Let the Cake Rest and Celebrate

Give the cake about 10 minutes to settle down.

This helps it set up perfectly, making it easier to slice and serve.

Get ready to wow your taste buds with this incredible pumpkin treat!

Tips for Gooey Pumpkin Cake Perfection

• Line the pan with parchment paper and use cooking spray to ensure easy removal and perfect cake shape.
• Use an electric mixer on low speed to combine ingredients thoroughly without overmixing, which can make the cake tough.
• Adjust cinnamon, ginger, and nutmeg quantities to suit your taste preferences while maintaining the classic pumpkin flavor profile.
• Let the cake cool for at least 10 minutes before slicing to allow proper setting and achieve the signature gooey texture.
• Dust with powdered sugar or top with whipped cream to enhance the cake's visual appeal and add an extra layer of sweetness.

How to Store Gooey Pumpkin Cake

• Store leftover cake in an airtight container and keep in the refrigerator for up to 4-5 days. Cover tightly with plastic wrap or aluminum foil to prevent moisture loss and protect from absorbing other food odors.
• Wrap individual slices or the entire cake in plastic wrap, then place in a freezer-safe container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving.
• Warm individual slices for 15-20 seconds on medium power. Check temperature and heat in short intervals to prevent overcooking. Add a small dollop of whipped cream to restore moisture.
• Preheat oven to 300°F. Place cake slices on a baking sheet, cover loosely with foil to prevent drying. Warm for 10-15 minutes until heated through, watching carefully to maintain the gooey texture.

Great Pairings for Pumpkin Butter Cake

• Pair with Creamy Vanilla Chai Latte: Warm, spicy chai complements the cake's rich pumpkin and warm spices, creating a harmonious flavor profile that enhances the dessert's cozy autumn essence.
• Serve Alongside Salted Caramel Ice Cream: Cool, creamy caramel ice cream provides a delightful contrast to the warm, gooey cake, balancing the dessert's richness with a smooth, sweet counterpoint.
• Match with Spiced Bourbon Cocktail: A smooth bourbon infused with cinnamon and nutmeg echoes the cake's spice notes, offering an elegant adult beverage that elevates the dessert experience.
• Complement with Cinnamon Whipped Cream: Light, airy cinnamon-infused whipped cream adds a delicate, fresh layer that cuts through the cake's dense texture and intensifies its warm, seasonal flavors.

Pumpkin Gooey Cake Variations

• Gluten-Free Pumpkin Gooey Cake: Replace yellow cake mix with gluten-free cake mix and ensure all ingredients are certified gluten-free for those with wheat sensitivities.
• Vegan Pumpkin Butter Cake: Substitute eggs with flax eggs, use vegan cream cheese, plant-based butter, and dairy-free yellow cake mix to create a completely plant-based version of the dessert.
• Low-Sugar Pumpkin Cake: Swap dark brown sugar with monk fruit sweetener or stevia, and use a sugar-free cake mix to reduce overall sugar content while maintaining the rich, creamy texture.
• Keto-Friendly Pumpkin Dessert: Create a base using almond flour, replace sugar with erythritol, and use full-fat cream cheese to make this recipe compatible with ketogenic dietary requirements.

FAQs

• What ingredients make this pumpkin gooey butter cake unique?

This cake combines yellow cake mix with cream cheese, pumpkin puree, and warm spices like cinnamon, ginger, and nutmeg, creating a rich, decadent dessert that blends traditional cake texture with a creamy pumpkin filling.

• Is this recipe considered difficult to make?

No, this recipe is beginner-friendly. It uses simple ingredients and requires basic mixing techniques. The process involves creating two layers – a cake mix base and a pumpkin cream cheese filling – which can be easily prepared by anyone with minimal baking experience.

• Can I use a different type of pan if I don't have a springform pan?

Yes, you can use a regular round cake pan or a 9×13 inch baking dish. Just ensure you line the pan with parchment paper and lightly grease it to prevent sticking and make removing the cake easier.

• How do I know when the cake is properly baked?

The cake is done when the top turns golden brown but the center remains slightly jiggly. The baking time is typically 40-50 minutes, and the center should look gooey but not completely liquid when you remove it from the oven.

Pumpkin Gooey Butter Cake Recipe

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4.8 from 12 reviews

• Total Time: 1 hour 5 minutes
• Yield: 12 1x

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Description

Creamy pumpkin gooey butter cake delights dessert enthusiasts with its irresistible blend of seasonal spices and rich textures. Midwestern comfort meets autumn indulgence, promising a sweet escape that will leave you craving another delectable slice.

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Ingredients

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Main Ingredients:

• 1 box yellow cake mix
• 4 large eggs (1 for crust, 3 for filling)
• 8 ounces (226 grams) unsalted butter, melted (2 sticks)
• 1 1/2 cups (360 milliliters) pumpkin puree
• 8 ounces (226 grams) cream cheese, softened

Sweeteners and Sugars:

• 1 cup dark brown sugar

Spices:

• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

Additional Flavor:

• 1 tablespoon vanilla extract

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Instructions

1. Preheat the oven to 350°F (175°C), positioning the rack in the center for even heat distribution.
2. Prepare a springform pan by lining the bottom with parchment paper and lightly greasing the sides to prevent sticking.
3. Create the cake base by mixing the yellow cake mix, melted butter, and egg using an electric mixer until a cohesive dough forms.
4. Press the cake base mixture firmly and evenly into the prepared pan, creating a smooth, compact bottom layer.
5. In a separate mixing bowl, combine pumpkin puree, cream cheese, eggs, dark brown sugar, remaining melted butter, vanilla extract, and spices.
6. Whisk the pumpkin filling ingredients thoroughly, ensuring no lumps remain and all components are well incorporated.
7. Gently pour the pumpkin filling over the cake base, using a spatula to spread it evenly to the pan’s edges.
8. Bake in the preheated oven for 40-50 minutes, watching for a golden-brown top while maintaining a slightly jiggly center.
9. Remove from the oven and let the cake cool for at least 10-15 minutes, allowing it to set and stabilize before slicing.
10. Serve at room temperature, optionally dusting with powdered sugar or adding a dollop of whipped cream for extra indulgence.

Notes

• Swap cake mix with gluten-free version for celiac-friendly dessert.
• Room temperature ingredients blend smoother and create more consistent texture.
• Chill cake completely before cutting for cleaner, more precise slices.
• Dust with powdered sugar or top with whipped cream for extra decadence.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 300
• Sugar: 25 g
• Sodium: 250 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 70 mg