Pumpkin Gooey Butter Cake

As the crisp autumn air settles in and the leaves begin to turn, pumpkin emerges as the star ingredient in countless fall desserts. From lattes to pies, this versatile squash has become synonymous with the season, igniting a passion for flavors that evoke comfort and nostalgia. Among the myriad of pumpkin-infused treats, one dessert stands out: the Gooey Butter Cake. This rich, decadent dessert, with a creamy filling and a delightfully buttery crust, has roots deeply embedded in American culinary history, particularly in the Midwest.

Indulge in the flavors of fall with Pumpkin Delight Gooey Butter Cake, a delightful twist on a classic dessert. This rich and creamy treat features a buttery crust, a gooey pumpkin-infused filling, and a perfect blend of autumn spices. Ideal for cozy family dinners or festive gatherings, this recipe brings warmth and nostalgia to your table. Discover how to create this scrumptious cake and savor every bite of pumpkin goodness this season!

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Ingredients

For the Crust:

1 box (15.25 ounces) yellow cake mix

1 large egg

½ cup (1 stick) unsalted butter, melted

For the Filling:

1 (8-ounce) package cream cheese, softened

1 large egg

1 teaspoon vanilla extract

1 cup canned pumpkin puree (not pumpkin pie filling)

4 cups powdered sugar

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

¼ cup (½ stick) unsalted butter, melted

For Garnish (optional):

Whipped cream

Ground cinnamon for dusting

Chopped pecans or walnuts

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with cooking spray or butter.

Make the Crust:

- In a large mixing bowl, combine the yellow cake mix, egg, and melted butter.

- Mix until combined and a soft dough forms.

- Press the dough evenly into the bottom of the prepared baking pan to form the crust layer.

Prepare the Filling:

- In another mixing bowl, beat the softened cream cheese with an electric mixer until smooth.

- Add in the egg, vanilla extract, pumpkin puree, melted butter, cinnamon, nutmeg, and salt. Mix until well combined.

- Gradually add the powdered sugar, mixing on low speed until fully incorporated and the filling is smooth.

Combine Layers:

- Pour the pumpkin filling mixture over the crust in the baking pan. Use a spatula to spread it evenly.

Bake:

- Bake in the preheated oven for about 30-35 minutes, or until the edges are set but the center is still slightly gooey.

- Let the cake cool in the pan for at least 30 minutes before cutting into squares.

Serve:

- Cut into squares and serve warm or at room temperature, topped with a dollop of whipped cream, a sprinkle of cinnamon, and chopped nuts if desired.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12-16