Irresistible Pumpkin Gooey Butter Cake Recipe You'll Adore

This Irresistible Pumpkin Gooey Butter Cake Recipe combines creamy pumpkin filling with a buttery cake base, making it a perfect dessert for fall celebrations.

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Course: Dessert

Cuisine: American

Keyword: Butter, cake, Dessert, Fall, Gooey, Pumpkin

Prep Time: 20

Cook Time: 50

Chilling Time: 2

Total Time: 3 10

Servings: slices

Calories: 350kcal

Equipment

9x13-inch baking pan
Mixing bowls
Electric Mixer

Ingredients

For the Base

1 box Yellow Cake Mix Gluten-free cake mix can be used.
1 large Egg Binds the mix.
½ cup Melted Butter Rich buttery flavor.

For the Filling

½ cup Softened Butter For creamy texture.
8 ounces Cream Cheese Consider light cream cheese for a lighter option.
15 ounces Pumpkin Puree Delivers fall flavors.
3 large Eggs For binding.
1 teaspoon Vanilla Extract Elevates flavor.
3 cups Powdered Sugar Sweetens filling.
1 teaspoon Ground Cinnamon Adds cozy spice.
¼ teaspoon Nutmeg Completes the flavor profile.

Instructions

Directions

Preheat the oven to 350°F (175°C) and prepare a 9x13-inch baking pan with nonstick spray.
In a bowl, combine the yellow cake mix, large egg, and melted butter. Mix until well blended, then press this mixture into the bottom of your greased pan.
In a separate bowl, cream the softened butter and cream cheese until light and fluffy.
Add pumpkin puree, eggs, and vanilla extract to the creamed mixture, and mix gently until creamy.
Stir in powdered sugar, cinnamon, and nutmeg without over-mixing.
Pour the pumpkin filling over the crust and bake for 45-55 minutes.
Allow the cake to cool completely at room temperature, then refrigerate for at least two hours.

Notes

Serve with powdered sugar or whipped cream for extra indulgence.

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