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–+ servings

Pumpkin Gooey Butter Cake

This pumpkin gooey butter cake pairs a buttery yellow cake crust with a creamy pumpkin filling, baked until delightfully gooey.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 10
Course: Baking, Desserts
Cuisine: American
Calories: 670
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 (18.25 ounce) package yellow cake mix dry mix, not prepared
  • 1 large egg
  • 8 tablespoons butter, melted for the bottom crust
  • 1 (8 ounce) package cream cheese, softened
  • 1 (15 ounce) can pumpkin puree 100% pumpkin, not pumpkin pie filling
  • 3 large eggs for the filling
  • 1 teaspoon vanilla extract
  • 8 tablespoons butter, melted for the filling
  • 1 (16 ounce) box powdered sugar about 4 cups
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg

Method
 

  1. Preheat the oven to 350°F.
  2. Make the crust: stir the yellow cake mix, 1 large egg, and the first 8 tablespoons of melted butter in a bowl until a thick dough forms.
  3. Press the dough evenly into a lightly greased 13x9-inch baking pan, using your hands to cover the bottom completely.
  4. Prepare the pumpkin filling.
  5. In a large bowl, beat the softened cream cheese and pumpkin puree until smooth with an electric mixer.
  6. Add the 3 eggs, vanilla extract, and the remaining 8 tablespoons melted butter and beat until fully combined.
  7. Gradually mix in the powdered sugar, cinnamon, and nutmeg, beating until the mixture is smooth.
  8. Pour the filling over the crust, spread it evenly, and bake for 40 to 50 minutes.
  9. The center should remain slightly gooey and wobbly; do not overbake.
  10. Serve warm or at room temperature with fresh whipped cream or cinnamon ice cream.

Nutrition

Calories: 670kcalCarbohydrates: 89gProtein: 7gFat: 31gSaturated Fat: 18gCholesterol: 146mgSodium: 670mgFiber: 1gSugar: 67g

Notes

Use full-fat cream cheese for the best texture; reduced-fat versions can make the filling too loose.
If the crust is too sticky, lightly flour your hands or press it with a sheet of plastic wrap.
Bake until the edges are set and the center is just slightly jiggly, about 40 to 50 minutes.
For cleaner slices, chill the cake completely before cutting with a sharp knife.
Leftovers keep covered in the refrigerator for up to 4 days; reheat briefly in the microwave if desired.
To make it less sweet, reduce the powdered sugar to 12 ounces (about 3 cups).

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