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–+ servings

Pumpkin Gooey Butter Cake

A cozy pumpkin gooey butter cake with a buttery yellow crust and soft pumpkin cheesecake filling, baked in one pan.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 10
Course: Desserts
Cuisine: American
Calories: 653
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 (18.25 ounce) package yellow cake mix
  • 1 large egg for the crust
  • 8 tablespoons (1 stick) tablespoons butter melted, for the crust
  • 1 (8 ounce) package cream cheese softened
  • 1 (15 ounce) can pumpkin puree not pumpkin pie filling
  • 3 large eggs for the filling
  • 1 teaspoon pure vanilla extract
  • 8 tablespoons (1 stick) tablespoons butter melted, for the filling
  • 1 (16 ounce) box powdered sugar about 3 3/4 cups
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg

Method
 

  1. Heat the oven to 350 degrees F. Lightly grease a 13x9-inch baking pan with butter or nonstick spray.
  2. For the cake layer, stir together the yellow cake mix, one egg, and 8 tablespoons melted butter in a large bowl until a thick dough forms.
  3. Use your hands to press the dough evenly into the bottom of the prepared pan. It should cover the whole base in a thin, uniform layer.
  4. In another large bowl, beat the softened cream cheese with the pumpkin puree until smooth and creamy.
  5. Add the three remaining eggs, vanilla extract, and the remaining 8 tablespoons melted butter, and beat until fully combined.
  6. Mix in the powdered sugar, cinnamon, and nutmeg. Beat on low speed until the filling is silky with no streaks of sugar.
  7. Pour the pumpkin filling over the cake layer and spread it evenly with a spatula.
  8. Bake for 40 to 50 minutes, until the edges are set and lightly golden but the center still has a slight jiggle.
  9. Do not overbake. The middle should stay a little gooey, so remove from the oven while the center is still soft.
  10. Cool in the pan on a wire rack for at least 20 minutes. Serve warm or at room temperature with whipped cream or cinnamon ice cream.

Nutrition

Calories: 653kcalCarbohydrates: 91gProtein: 6gFat: 31gSaturated Fat: 17gCholesterol: 146mgSodium: 603mgFiber: 2gSugar: 67g

Notes

Use a standard yellow cake mix rather than a mix with pudding for the most authentic texture.
Low-fat cream cheese will work, but the filling may be slightly less luxurious.
Bake only until the edges look set and the center wobbles slightly when the pan is shaken.
Let the cake cool completely before slicing if you want clean squares, or serve warm for a gooier treat.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To make ahead, cool the cake, cover tightly, and refrigerate; warm individual slices in a 300 degree F oven for about 10 minutes before serving.
For a shortcut, swap the cinnamon and nutmeg for 2 teaspoons pumpkin pie spice.

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