Is there anything better than the smell of pumpkin spice wafting through your kitchen on a crisp fall day? I think not! And trust me, this Pumpkin Gooey Butter Cake? It’s fall baking at its absolute easiest and coziest. We’re talking a super moist cake with a creamy, dreamy, sweet topping that basically melts in your mouth. Seriously, gooey is the PERFECT word for it.
Growing up, my mom always made some kind of pumpkin treat as soon as the leaves started changing. Sometimes it was pie, sometimes bread, but this Pumpkin Gooey Butter Cake? It’s become MY go-to. It’s just so simple, even I can’t mess it up (and believe me, I’ve tried to mess up a few recipes in my day!). Plus, that pumpkin spice flavor just screams autumn, doesn’t it? You *have* to try this one!
Why You’ll Love This Pumpkin Gooey Butter Cake
Okay, so why am I so obsessed with this particular pumpkin dessert? Let me break it down for you:
- It’s ridiculously easy to make. Seriously, if I can do it, you can DEFINITELY do it.
- The texture? Oh. My. Goodness. So moist and gooey!
- That pumpkin spice flavor is just pure fall happiness in every bite.
- It’s the perfect dessert to whip up for any fall occasion.
- And the best part? Everyone always raves about it! It’s a total crowd-pleaser.
Quick and Easy Dessert
Seriously, this recipe uses a cake mix as a base. I know, I know, some people are all about from-scratch baking, but honestly? Sometimes you just need something easy, and this cake mix shortcut makes this Pumpkin Gooey Butter Cake a total breeze. Don’t worry, it still tastes AMAZING!
Perfect for Fall Gatherings
I mean, come on, is there anything more “fall” than pumpkin? The warm, cozy flavors just make you want to curl up with a blanket and a good book. This Pumpkin Gooey Butter Cake is the perfect thing to bring to a potluck, Thanksgiving dinner, or just a casual get-together with friends. Everyone will love it, I promise!
Ingredients for Your Pumpkin Gooey Butter Cake
Alright, let’s talk ingredients! You’ll need: one box (15.25 ounces) of yellow cake mix – any brand works! Then grab a cup (that’s 2 sticks) of unsalted butter, melted, one large egg, and one can (15 ounces) of pumpkin puree (NOT pumpkin pie filling, okay?). You’ll also need one package (8 ounces) of cream cheese, make sure it’s softened, two more large eggs, a teaspoon of vanilla extract, and one box (16 ounces) of powdered sugar. Got it? Good!
How to Make Pumpkin Gooey Butter Cake: Step-by-Step Instructions
Okay, here’s where the magic happens! Don’t be intimidated, it’s way easier than it looks. Just follow these steps, and you’ll have a delicious Pumpkin Gooey Butter Cake in no time. I promise!
Preparing the Base Layer for Pumpkin Gooey Butter Cake
First things first, you’ll want to preheat your oven to 350°F (175°C). Don’t skip this step! Then, in a large bowl, combine that box of yellow cake mix, the melted butter, and one egg. Mix it all together until it’s just combined. It’ll be a little crumbly, and that’s okay! Press this mixture into the bottom of a 9×13 inch baking pan. Really press it down so it forms a nice, even layer.
Making the Pumpkin Gooey Butter Filling
Now for the gooey part! In a separate bowl, beat that softened cream cheese until it’s nice and smooth. Nobody wants lumpy cream cheese! Then, add the other two eggs, the vanilla extract, and that can of pumpkin puree. Mix it all together until it’s well combined and super smooth. This is where that amazing pumpkin smell really starts to hit you – yum!
Baking Your Pumpkin Gooey Butter Cake to Perfection
Carefully pour that pumpkin mixture over the cake layer you just pressed into the pan. Spread it out evenly. Now, pop that baby into the preheated oven and bake for 40-45 minutes. You’ll know it’s done when the center is set – it shouldn’t jiggle too much when you gently shake the pan. A toothpick inserted into the center should come out mostly clean, maybe with a few moist crumbs. The hardest part? Letting it cool completely before you cut into it. Trust me, it’s worth the wait!
Tips for the Best Pumpkin Gooey Butter Cake
Okay, so you wanna make this Pumpkin Gooey Butter Cake *amazing*, right? Here are a few little secrets I’ve learned along the way. First, make sure your cream cheese is *really* softened. Like, leave it out on the counter for a couple of hours soft. It makes a HUGE difference in how smooth that filling turns out. Trust me on this one!
Also, keep an eye on it in the oven! Don’t overbake it! A little gooey is good – it’s in the name, after all! You just want the center to be mostly set. And finally, the hardest part: let it cool COMPLETELY before you cut into it. I know, it’s torture, but it really helps the cake set up properly and become that perfect gooey texture we’re after. You’ll thank me later!
Pumpkin Gooey Butter Cake Variations
Okay, so you’ve made the classic Pumpkin Gooey Butter Cake, and you’re obsessed (because who wouldn’t be?). Now you’re thinking, “Hmm, how can I jazz this up a bit?”. Well, my friend, you’ve come to the right place! I LOVE playing around with this recipe!
First off, spices! A little extra cinnamon, nutmeg, or even a pinch of ginger can really amp up that fall flavor. My favorite part is adding a cup of chocolate chips to the pumpkin layer – the chocolate and pumpkin are SO good together! You could even use different flavored cake mixes. I’ve tried spice cake mix, and it was AMAZING. Just don’t go TOO crazy, you want that pumpkin flavor to still shine through, you know?
Frequently Asked Questions About Pumpkin Gooey Butter Cake
Got questions? I got answers! Here are a few of the most common things people ask me about this Pumpkin Gooey Butter Cake recipe:
Can I use a different type of cake mix?
Absolutely! While I usually stick with yellow cake mix ’cause it’s easy, you can totally experiment. Spice cake mix is AMAZING, and I’ve even heard of people using butter pecan with great results. Just try to stick with something that complements the pumpkin flavor, you know? Don’t go using chocolate cake mix, haha!
How do I store leftovers?
Easy peasy! Just pop any leftover Pumpkin Gooey Butter Cake into an airtight container and keep it in the fridge. It’ll stay good for about 3-4 days (if it lasts that long, haha!). Honestly, I think it’s even better the next day ’cause the flavors have had a chance to meld together. Yum!
Can I freeze this cake?
Yep! If you want to make it ahead of time (or if you somehow have a TON of leftovers), you can definitely freeze it. Just wrap it tightly in plastic wrap, then in foil, and it’ll keep in the freezer for up to 2-3 months. When you’re ready to eat it, just thaw it in the fridge overnight. You might want to dust it with a little extra powdered sugar before serving to freshen it up.
What if my cake is too gooey?
Okay, so sometimes this happens! Don’t panic! It probably just means it needed to bake a little longer. Next time, try baking it for an extra 5-10 minutes. Also, make sure you let it cool completely – that’s super important for it to set up properly. Even if it’s a little *too* gooey, it’ll still taste amazing, I promise!
Estimated Nutritional Information for Pumpkin Gooey Butter Cake
Okay, so let’s be real, this Pumpkin Gooey Butter Cake is a *treat*. It’s not exactly health food, haha! But hey, everything in moderation, right? Just so you know, one slice is roughly around 450 calories. There’s also about 25 grams of fat, 4 grams of protein, and 55 grams of carbs. Keep in mind, this is just an estimate, and it can vary depending on the exact ingredients you use. But hey, who’s counting?!
Enjoy Your Delicious Pumpkin Gooey Butter Cake!
Alright, you’ve made it! Your Pumpkin Gooey Butter Cake is ready to devour. I seriously hope you love it as much as my family and I do! If you give this recipe a try, please, PLEASE leave a comment below and let me know what you think! And hey, if you’re feeling extra generous, give it a rating! Happy baking, friends!
Print
Fail-Proof Pumpkin Gooey Butter Cake With 4 Secrets
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Pumpkin Gooey Butter Cake is a moist dessert with a creamy, sweet topping.
Ingredients
- 1 box (15.25 ounces) yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1 large egg
- 1 can (15 ounces) pumpkin puree
- 1 package (8 ounces) cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 box (16 ounces) powdered sugar
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine cake mix, melted butter, and 1 egg. Press into the bottom of a 9×13 inch baking pan.
- In a separate bowl, beat cream cheese until smooth. Add 2 eggs, vanilla extract, and pumpkin puree; mix well.
- Gradually add powdered sugar and mix until smooth.
- Pour pumpkin mixture over the cake layer.
- Bake for 40-45 minutes, or until the center is set.
- Let cool completely before cutting into squares.
Notes
- For a richer flavor, use brown butter.
- Store leftovers in the refrigerator.
- Dust with powdered sugar before serving, if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
