Pumpkin Gooey Butter Cake

I still remember the first time I made this Pumpkin Gooey Butter Cake. It was a chilly October evening, and the leaves were starting to turn. The idea was to bake something that would envelope my kitchen in the warm spices of fall and offer comfort and nostalgia with every bite. This cake quickly became a family favorite, brightening up those cozy, indoor afternoons and evenings.

Why You’ll Love This

Quick to prepare: Just 15 minutes to put together.
Flexible: Serve it warm or at room temperature.
Uses pantry staples: Ingredients are likely already in your kitchen.
Kid-friendly: The gooey, spiced pumpkin layer is a hit with the little ones!
Perfect for gatherings: Great to share with family and friends during fall celebrations.

Ingredients

1 box yellow cake mix: Makes the buttery crust quick and easy.
4 large eggs, divided: Used for both crust and filling to create different textures.
8 ounces unsalted butter, melted (2 sticks, divided): Adds rich, buttery flavor.
1 1/2 cups pumpkin puree: Provides a creamy, rich flavor and beautiful color.
8 ounces cream cheese, softened: Gives the filling a creamy, tangy texture.
1 tablespoon vanilla extract: Enhances the warmth of the spices.
1 cup dark brown sugar: Adds sweetness and a hint of molasses flavor.
1 teaspoon ground cinnamon: Classic fall spice that warms the soul.
1 teaspoon ground nutmeg: Adds depth and earthiness.
1/4 teaspoon ground ginger: Brings a hint of spice and zest.

Step-by-Step Instructions

Step 1: Prepare Your Pan

Preheat the oven to 350°F (175°C). Prepare a springform pan or round cake pan by lining it with parchment paper and spraying with cooking spray. This will make sure your cake doesn’t stick and comes out easily.

Step 2: Make the Crust

In the bowl of an electric mixer, combine the yellow cake mix, 1 stick of melted butter (1/2 cup), and 1 egg. Mix well until a sort of dough forms—similar to a cookie dough. Next, press this mixture evenly into the bottom of your prepared pan. This will form your crust.

Step 3: Prepare the Filling

In another bowl, combine the pumpkin puree, softened cream cheese, 3 eggs, dark brown sugar, remaining stick of melted butter, vanilla extract, cinnamon, nutmeg, and ginger. Use your mixer on low speed so you can gently fold these ingredients together, making sure to scrape the sides of the bowl often to get an even mix.

Step 4: Assemble and Bake

Pour the pumpkin mixture over the crust layer in the pan, spreading it evenly. Pop the assembled cake into your preheated oven and bake for 40-50 minutes, until the top is golden but the center is still a bit gooey.

Step 5: Cool and Serve

Take the cake out of the oven and let it cool for at least 10 minutes. Allowing it this time will make sure the gooey center firms up just enough. Slice it up and serve warm or at room temperature.

Important Things to Remember

Don’t over bake: The top should be golden but the center should stay gooey for the ideal texture.
Use room temperature ingredients: This helps them mix more efficiently, especially the cream cheese.
Scrape the bowl: Ensure spices and sweets are evenly distributed throughout the batter.

How to Serve It

This cake is delightful as-is, but topping with a dollop of whipped cream or a scoop of vanilla ice cream can elevate it even further. Pair with a hot cup of coffee or cocoa for an indulgent snack or dessert.

Making It Your Own

Feel free to swap the dark brown sugar for light brown sugar if you prefer a slightly less intense molasses flavor. If you’re nutty about nuts, a handful of chopped pecans in the crust or sprinkled on top before baking can add a delicious crunch. For a lower-calorie version, substitute low-fat cream cheese or use less butter in the crust.

Keeping and Reheating

Store leftovers in an airtight container in the fridge for up to five days. For reheating, a few seconds in the microwave or a brief warm-up in a low-temperature oven will give you that fresh-baked gooeyness again.

What I’ve Figured Out

Over the years, I have learned that the key to this cake’s perfect texture is in the balance of baking—letting it get just golden while keeping that irresistible gooey center. Also, lining your baking pan, even if it’s non-stick, makes a world of difference when serving.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned puree?

Yes, but make sure to cook and puree the pumpkin to a smooth consistency before using it in the recipe.

Can I use salted butter instead of unsalted?

Yes, but consider reducing any other added salt to avoid an overpowering salty taste.

Is there a gluten-free alternative for the cake mix?

Absolutely! Use a gluten-free yellow cake mix for a similar flavor and texture.

What if I don’t have a springform pan?

No worries! A regular round cake pan works too, just make sure you grease and line it well to ease removal.