Pumpkin Gooey Butter Cake

Pumpkin gooey butter cake has become my must-have dessert every fall when pumpkin is everywhere and I am craving something irresistibly creamy but also simple enough for weeknights With its thick pumpkin layer over a tender buttery crust and a signature gooey center it is always the first thing gone at family gatherings

I first discovered this cake on a blustery October evening and what started as a casual bake became everyone's favorite tradition The hint of brown sugar and cream cheese makes it rich but never cloying

Gather Your Ingredients

• Yellow cake mix: A simple shortcut for a buttery base Choose a brand with good vanilla flavor
• Large eggs: Help set both crust and custard Make sure they are fresh for the best lift
• Unsalted butter: Provides moisture and lusciousness to both layers Use good quality real butter for best results
• Pumpkin puree: Pure pumpkin gives rich orange color and sweetness Go for canned 100 percent pumpkin no pie filling
• Cream cheese: The secret to the gooey silky texture It must be very soft for easy mixing
• Vanilla extract: Adds warmth and floral sweetness Use real vanilla if you have it
• Dark brown sugar: Deepens the caramel notes Look for soft moist sugar
• Ground cinnamon: Essential spice for that classic pumpkin pie aroma
• Ground nutmeg: Warm slightly peppery notes adds depth
• Ground ginger: Brightens with gentle heat Choose fresh ground for intensity

How to Make It

Prepare the pan:

Line a 9 or 10 inch round cake pan or springform pan with parchment paper and spray well to prevent sticking

Make the crust layer:

With your mixer blend together the yellow cake mix one melted stick of butter and one egg Mix until it forms a soft dough Then press this evenly into the bottom of your prepared pan making sure to cover the whole surface with a thin layer

Mix the pumpkin filling:

In a clean bowl mix pumpkin puree softened cream cheese three eggs the other melted stick of butter vanilla extract dark brown sugar cinnamon nutmeg and ginger Beat very well until totally smooth and creamy

Assemble and bake:

Gently pour the pumpkin filling over the crust smoothing the top Bake at 350 degrees for about 40 to 50 minutes until the top is golden brown and set but the very center still looks a bit gooey That gooeyness is what you want so do not overbake Let the cake cool before slicing

I love the way the cream cheese and pumpkin swirl together in the center creating an almost custard-like bite My daughter always sneaks the first slice as soon as it is cool enough to cut This is our treat for pumpkin patch days

Flavor Boosters

Use a spice cake mix instead of yellow for deeper fall flavor Swap in coconut oil for butter for a dairy-free take and add a pinch more salt If you are out of dark brown sugar use equal parts white sugar and a tablespoon of molasses

Serving Suggestions

Serve chilled or at cool room temperature straight from the pan Top with a generous dollop of whipped cream and a sprinkle of cinnamon for extra flair Pairs beautifully with coffee or a mug of hot cider in the evenings

Creative Twists

In early fall toss in some roasted chopped pecans on top for crunch During winter add a bit of cardamom to the spice mixture for a cozier spin Spring parties call for a swirl of cream cheese frosting or even orange zest grated over the top

If the cake domes too much gently tap the pan on your counter before baking to settle the batter My grandmother swore by this trick to keep every slice perfectly layered

Common Questions About This Recipe

→ How do I get a gooey cake center?

To achieve a gooey center, avoid overbaking. Pull the cake from the oven once the edges are set and the center still jiggles slightly.

→ Can I use homemade pumpkin puree?

Yes, homemade pumpkin puree works well. Ensure it is thick and not too watery for the right texture.

→ What type of cake mix is best?

A classic yellow cake mix delivers a good base and subtle sweetness that pairs well with the pumpkin filling.

→ How should I serve this dessert?

Let the cake cool before slicing. Serve at room temperature or slightly warmed, optionally topped with whipped cream.

→ Can I make this ahead of time?

Absolutely. Prepare a day in advance and store covered in the fridge. Bring to room temperature before serving.