Description
This ultra-moist pumpkin gooey butter cake is a fall must — creamy center, buttery crust, and just the right spice. Perfect for Thanksgiving or any cozy dessert situation.
Ingredients
Scale
- 1 box yellow cake mix
- 4 large eggs — separate 1 egg for the crust and use the other 3 eggs in the filling
- 8 oz (2 sticks) unsalted butter, melted and divided (about ½ cup for the crust + ½ cup for the filling)
- 1½ cups pumpkin puree (canned or homemade)
- 8 oz cream cheese, very soft
- 1 tablespoon pure vanilla extract
- 1 cup packed dark brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Instructions
- Preheat your oven to 350°F (175°C). Line a 9- or 10-inch round pan or springform pan with parchment and spray the sides and bottom lightly with nonstick spray.
- Make the crust: in a mixing bowl, stir together the boxed yellow cake mix, the reserved 1 egg, and ½ cup (1 stick) melted butter until the texture comes together. Press this mixture firmly and evenly into the bottom of the prepared pan to form a thin crust.
- Prepare the pumpkin filling: in the bowl of a stand mixer (or using a hand mixer), beat the softened cream cheese until smooth. Add the 3 remaining eggs, pumpkin puree, dark brown sugar, the other ½ cup (1 stick) melted butter, vanilla, cinnamon, nutmeg, and ginger. Mix on low to medium speed until the mixture is homogenous and silky, pausing to scrape the bowl so everything blends evenly.
- Pour the pumpkin mixture over the pressed cake-mix crust, smoothing the surface with a spatula.
- Bake on the middle rack for 40–50 minutes, or until the top turns a light golden color and the edges look set. The center should still have a slight jiggle — it will firm up as it cools. (This is a gooey butter cake, so the middle staying a little soft is expected.)
- Remove the cake from the oven and let it rest on a wire rack for at least 10 minutes before attempting to slice. For cleaner slices, allow it to cool completely or chill in the fridge for a few hours.
Notes
- Use room-temperature ingredients (eggs, cream cheese) for the smoothest filling.
- Don’t overbake. The cake’s signature gooeyness comes from a slightly soft center; it sets more as it cools.
- Ovens vary. Start checking at 40 minutes and add time as needed.
- Prevent sticking. Parchment + cooking spray makes removal easy, especially with a springform pan.
- For a nuttier flavor, brown the butter before mixing it into the crust.
- To serve warm, reheat individual slices briefly in the microwave or a low oven; top with ice cream for dessert-level decadence.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
Nutrition
- Calories: 469kcal
- Sugar: 38g
- Sodium: 406mg
- Fat: 25g
- Saturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 122mg