Description
Indulge in the rich flavors of fall with this Pumpkin Gooey Butter Cake. A decadent dessert that combines the warmth of pumpkin with a gooey, buttery texture for a truly delightful treat.
Ingredients
Scale
Cake Base:
- 1 box yellow cake mix
- 1 large egg
- 4 large eggs, separated
- 4 ounces unsalted butter, melted (1 stick)
Pumpkin Filling:
- 1 1/2 cups pumpkin puree
- 8 ounces cream cheese, super soft
- 1 tbsp vanilla extract
- 1 cup dark brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/4 tsp ground ginger
Instructions
- Preheat the oven: Preheat the oven to 350 degrees.
- Prepare the pan: Line a springform pan or round cake pan with parchment paper and cooking spray.
- Make the cake base: Mix the yellow cake mix, 1 egg, and melted butter. Press into the pan to form a thin layer.
- Prepare the pumpkin filling: Combine pumpkin puree, cream cheese, eggs, sugar, melted butter, vanilla, and spices. Pour over the cake base.
- Bake: Bake at 350 degrees for 40-50 minutes until golden brown and slightly gooey.
- Cool and serve: Allow the cake to rest for 10 minutes before slicing and serving.
Notes
- For a richer flavor, add a dollop of whipped cream or a sprinkle of powdered sugar on top before serving.
- This cake is best enjoyed warm but can also be refrigerated for a chilled treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
Keywords: Pumpkin Gooey Butter Cake, Fall Dessert, Pumpkin Cake Recipe
