Description
A rich and decadent pumpkin dessert with a buttery crust and a gooey spiced pumpkin filling—perfect for fall and holiday gatherings!
Ingredients
Scale
- For the Crust:
- 1 box yellow cake mix
- 1 egg
- 1/2 cup unsalted butter, melted
- For the Pumpkin Filling:
- 8 oz cream cheese, softened
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 3 1/2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- A pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Make the Crust: In a large bowl, combine the yellow cake mix, egg, and melted butter. Mix until a dough forms. Press the dough evenly into the bottom of the prepared baking dish.
- Prepare the Pumpkin Filling: In a separate large bowl, beat the softened cream cheese and pumpkin puree until smooth. Add the eggs, vanilla extract, and melted butter, mixing until combined. Gradually add the powdered sugar, followed by the cinnamon, nutmeg, ginger, cloves (if using), and salt. Mix until fully combined and smooth.
- Assemble and Bake: Pour the pumpkin filling over the crust and spread evenly. Bake in the preheated oven for 40-50 minutes. The center should still be slightly gooey.
- Cool and Serve: Allow the cake to cool before slicing. Serve with whipped cream or a dusting of powdered sugar if desired.
Notes
This Pumpkin Gooey Butter Cake is a creamy, spiced treat that’s perfect for fall festivities!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 34g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg