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Pumpkin Gooey Butter Cake

Pumpkin Gooey Butter Cake Recipe
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Indulge in the warmth of autumn with this delightful Pumpkin Gooey Butter Cake Recipe. This dessert beautifully combines a rich, creamy pumpkin filling with a soft, gooey cake base, making it an irresistible treat for Thanksgiving gatherings or a cozy night in. The warm spices of cinnamon and nutmeg enhance the pumpkin’s flavor, creating a unique experience that will impress family and friends alike. Whether served warm with a scoop of vanilla ice cream or chilled with a dollop of whipped cream, this cake is sure to become a seasonal favorite. With its easy preparation and crowd-pleasing appeal, it’s the perfect addition to your fall dessert lineup.

Ingredients

Scale
  • 1 box yellow cake mix
  • 4 large eggs (1 egg and 3 eggs separated)
  • 8 ounces unsalted butter (2 sticks, melted)
  • 1 ½ cups pumpkin puree
  • 8 ounces cream cheese (softened)
  • 1 tablespoon vanilla extract
  • 1 cup dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare a springform or round cake pan by lining it with parchment paper and spraying it with cooking spray.
  3. In an electric mixer, combine the yellow cake mix, ½ cup melted butter, and 1 egg; mix until smooth. Pour into the prepared pan and press into an even layer.
  4. In another bowl, beat together the pumpkin puree, softened cream cheese, remaining eggs, dark brown sugar, remaining melted butter, vanilla extract, cinnamon, ginger, and nutmeg until well combined.
  5. Pour the pumpkin filling over the cake base in the pan and spread evenly.
  6. Bake for 40 to 50 minutes until golden brown on top but still gooey in the center.
  7. Let cool for at least 10 minutes before serving.

Nutrition

Find it online: https://cozywithemma.com/pumpkin-gooey-butter-cake-recipe-2/

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