Pumpkin Gooey Butter Cake
A fall twist on classic gooey butter cake! A dense cake crust on the bottom, topped with a rich and gooey pumpkin and cream cheese filling. Basically halfway between cake and cheesecake!
Ingredients
- spray oil for greasing the pan
- powdered sugar (confectioner's sugar) for dusting
For cake crust:
- 1 box yellow cake mix 13-15 oz per box
- ½ cup melted butter 1 stick per batch
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice see notes
For filling:
- 1 cup pumpkin purée not flavored pumpkin pie filling
- 8 oz cream cheese softened
- 4 tablespoon butter softened
- 16 oz powdered sugar (confectioner's sugar) about 4 cups per batch
- 2 large eggs
- 1 teaspoon vanilla
- 1.5 teaspoon pumpkin pie spice see notes
Instructions
- Preheat the oven to 350 F. Grease a 9" x 13" baking pan, and set aside.
- In a large bowl, combine the ingredients for the crust: starting with the eggs, melted butter, and vanilla, then adding the cake mix and pumpkin pie spice. Mix with a large spoon or spatula, do not over-mix.
- Spread this into the bottom of the greased pan. (the consistency will be about halfway between cookie dough and cake batter)
- In the bowl of a stand mixer fitted with the whisk attachment (or by hand), make the filling. Cream together the softened butter and softened cream cheese. Next add the pumpkin purée, eggs, vanilla, and pumpkin pie spice and whip until smooth, about 2 minutes. Last, blend in the powdered sugar, adding about half first, mixing, then adding the second half.
- Pour the filling into the pan over the top of the crust, and ensure it spreads out evenly.
- Bake in the preheated oven for 40-50 minutes, until a thin crust forms over the top of the cake, but the filling is still gooey. Let cool at least 15 minutes before dusting with extra powdered sugar and slicing. Store leftovers in the refrigerator. For best results, warm leftovers in the microwave for a few seconds before serving. (Note, the top of the cake will not set like a normal cake, it will remain gooey.)
Notes
Pumpkin pie spice, or pumpkin spice, is a blend of other spices. You can often purchase this blend premixed in the spice section, or you can make it yourself. Combine 2 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon allspice, and ¼ teaspoon cloves (all ground).
Nutrition
Serving: 1 barCalories: 185kcal
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