Pumpkin Gooey Butter Cake (Recipe for Printing)
Buttery pumpkin delight with a soft center and warm spices, perfect for sharing on any occasion.
# What You Need:
→ Base Layer
01 -
1 box yellow cake mix
02 -
1 large egg
03 -
1/2 cup unsalted butter, melted
→ Pumpkin Cream Layer
04 -
1 1/2 cups pumpkin puree
05 -
8 ounces cream cheese, softened
06 -
3 large eggs
07 -
1 cup dark brown sugar
08 -
1/2 cup unsalted butter, melted
09 -
1 tablespoon vanilla extract
10 -
1 teaspoon ground cinnamon
11 -
1 teaspoon ground nutmeg
12 -
1/4 teaspoon ground ginger
# How to Make It:
01 -
Set the oven to 350°F (177°C) and allow it to fully preheat.
02 -
Line a 9-inch or 10-inch round cake pan or springform pan with parchment paper and coat with nonstick cooking spray.
03 -
In a stand mixer bowl, combine yellow cake mix, 1 large egg, and 1/2 cup melted unsalted butter. Blend until a soft dough forms.
04 -
Press the dough evenly into the bottom of the prepared pan to create a thin, uniform layer.
05 -
In a clean mixer bowl, beat together pumpkin puree, softened cream cheese, dark brown sugar, 3 large eggs, 1/2 cup melted unsalted butter, vanilla extract, ground cinnamon, ground nutmeg, and ground ginger until smooth and fully combined.
06 -
Pour the pumpkin cream mixture evenly over the base layer in the pan.
07 -
Bake for 40 to 50 minutes at 350°F (177°C) until the top is golden brown and the center remains slightly gooey.
08 -
Allow the cake to cool in the pan, then release and slice as desired.
# Extra Tips:
01 -
For optimal texture, ensure cream cheese is fully softened before mixing. The center should remain slightly gooey after baking.