Description
Pumpkin Gooey Butter Cake is a decadent dessert with a spiced cake crust and a rich, creamy pumpkin filling. Perfect for fall gatherings or Thanksgiving, each slice is soft, sweet, and irresistible—especially topped with whipped cream.
Ingredients
- For the Crust:
- 15.25 ounces spice cake mix
- 1/2 teaspoon pumpkin pie spice
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup unsalted butter, melted and cooled
- For the Filling:
- 8 ounces cream cheese, at room temperature
- 3 large eggs
- 1 1/2 teaspoons pumpkin pie spice
- 2 teaspoons pure vanilla extract
- 15 ounces pure pumpkin puree
- 4 tablespoons unsalted butter, melted and cooled
- 3 cups powdered sugar, sifted
- Cool Whip or homemade whipped cream (optional, for serving)
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan with nonstick spray.
- Make the Crust: In a large bowl or stand mixer, combine cake mix, pumpkin pie spice, eggs, and vanilla. Beat on medium speed for 1 minute until combined. Add melted butter and mix just until combined.
- Spread the crust mixture evenly into the prepared pan.
- Make the Filling: In a large bowl or stand mixer, beat the cream cheese until smooth (about 2 minutes). Add eggs, pumpkin pie spice, and vanilla; beat until creamy. Add pumpkin puree and melted butter, and mix until fully incorporated.
- Add powdered sugar. Beat on low to combine, then on medium speed until light and smooth (about 1 minute).
- Pour filling over crust and smooth the top with a spatula.
- Bake for 40–45 minutes, until edges are puffed and golden brown and center is set.
- Cool completely on a wire rack for at least 1 hour. Cut into squares and top with whipped cream if desired.
- Refrigerate leftovers in an airtight container.
Notes
- Use a high-quality spice cake mix for best results—Betty Crocker is recommended.
- The center should be just set; don’t overbake or it won’t be gooey.
- Chill before slicing for cleaner cuts.
- Best served the day it’s made, but leftovers keep well refrigerated for 3–4 days.
