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Perfect Pumpkin Gooey Butter Cake: Easy Fall Dessert

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This Perfect Pumpkin Gooey Butter Cake is an incredibly easy, dump-and-stir dessert that delivers a soft, cake-like top and a dense, creamy, almost fudge-like bottom. It’s rich, flavorful, and perfect for fall gatherings.

Ingredients

Scale
  • 1 box (15.25 oz) yellow cake mix
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 large egg
  • 1 can (15 oz) pumpkin puree
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 cups powdered sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your 9×13 baking pan with butter or nonstick spray.
  2. Make the crust: In a medium bowl, combine the yellow cake mix, melted butter, and 1 egg. Stir with a fork or spatula until a thick, cohesive dough forms. Press this mixture evenly into the bottom of your prepared pan.
  3. Start the filling: In a large mixing bowl, beat the softened cream cheese with an electric hand mixer until smooth and fluffy, about 1 minute. Scrape down the sides.
  4. Add the wet ingredients: Pour in the melted butter and the pumpkin puree. Beat on medium speed until well combined and smooth.
  5. Add the eggs and vanilla: Crack in the 2 eggs and add the vanilla extract. Beat again until the mixture is uniform and glossy.
  6. Add the dry ingredients: In a separate small bowl, whisk together the powdered sugar, pumpkin pie spice, cinnamon, and salt. Gradually add this dry mixture to the wet filling, beating on low speed to avoid a cloud. Once incorporated, increase speed to medium and beat for about 1 minute until smooth, thick, and creamy.
  7. Assemble the cake: Pour the filling over the prepared crust. Use a spatula to spread it evenly to the edges.
  8. Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes. The edges should look set and slightly puffed, while the center will still jiggle slightly when you gently shake the pan.
  9. Cool completely: Let the cake cool in the pan on a wire rack for at least 1 hour at room temperature, then refrigerate for at least 2 hours before slicing.
  10. Slice and serve: Use a sharp knife to cut clean squares. Wipe the knife between cuts for the neatest slices. Serve chilled or at room temperature.

Notes

Don’t overbake; the center should still wobble when you pull it out. Use room temperature ingredients for a smooth filling. Press the crust firmly to prevent sogginess. Chill before slicing for clean cuts. Use pure pumpkin, not pumpkin pie filling.

Nutrition

Keywords: pumpkin gooey butter cake, fall dessert, pumpkin dessert, easy pumpkin cake, gooey butter cake

Find it online: https://emacrave.com/perfect-pumpkin-gooey-butter-cake-easy-fall-dessert/