Pumpkin Gooey Butter Cake

No ratings yet

Pumpkin Gooey Butter Cake

This Pumpkin Gooey Butter Cake has all the rich and delicious flavors of Fall and is so simple to make. With a prep time of 15 minutes, it's a show-stopping dessert that's great to make in advance and uses no special equipment.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: easy

Servings: servings

Calories: 423kcal

Ingredients

Crust

18.25 ounce box yellow cake mix
1/2 teaspoon pumpkin pie spice
1/2 cup salted butter melted and slightly cooled
1/2 cup chopped pecans
1 large egg

Filling

8 ounce cream cheese softened
10 ounces pumpkin butter
3 large eggs divided
1 teaspoons pumpkin pie spice
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 pound powdered sugar
6 tablespoons salted butter melted and slightly cooled
Garnish options: whipped cream, ice cream, powdered sugar, pumpkin seeds

Instructions

Preheat oven to 350°F. Grease a 13x9-inch baking dish and set aside.
In a large mixing bowl, combine the yellow cake mix, pumpkin pie spice, melted butter, pecans, and an egg. Stir until well combined.
Press the mixture evenly into the bottom of the prepared baking dish to form the crust layer.
In another mixing bowl, beat the softened cream cheese, pumpkin butter, and eggs until smooth.
Add pumpkin pie spice, flour, vanilla extract, powdered sugar, and melted butter. Beat until creamy and smooth.
Pour and spread the cream cheese mixture evenly over the crust in the baking dish.
Bake for 50-55 minutes, or until the center is just set.
Cool completely in the pan. Once cooled, dust with powdered sugar if desired. Cut into squares or bars and serve garnished as desired.

Notes

Storage:

Store an leftovers in an airtight container at room temperature for up to 4 days. You can freeze the leftovers as well for up to 2 months - we can't promise that once thawed, the gooey butter cake texture will be the same.

This pumpkin gooey butter cake is the best dessert to prepare in advance since it needs to cool completely before serving.

Tips:

Make sure you layer the ingredients correctly. You want to add the cake batter in the bottom and then pour the cream cheese layer on top for that classic gooey butter cake texture.
Bake only until the center is set. It may still jiggle a little bit when you shake it and that's ok. It will continue to cook as it cools to create the right texture.
Make sure you cool completely before serving. This is so important with making this gooey pumpkin butter cake to guarantee it has the right consistency.
Garnish if desired. We like to add more powdered sugar, whipped cream, or ice cream.
Make your own pumpkin pie spice. Just combine 3 tablespoons cinnamon, 2 teaspoons ground ginger, 1 1/2 teaspoons ground nutmeg, 1 1/2 teaspoons ground allspice, and 1 1/2 teaspoons ground cloves in a small bowl.
Don't have pumpkin butter? Totally fine! You can use apple butter or pumpkin pie filling instead. You can also use 100% packed pumpkin as well, but you'll need to add 1/2 teaspoon pumpkin spice and remove the flour.

Nutrition

Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!