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Gooey Butter Cake

Gooey Butter Cake
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★★★★★

4.8 from 30 reviews

This Gooey Butter Cake combines a rich and buttery cake base with a luscious, creamy pumpkin filling spiced with cinnamon, nutmeg, and ginger. Perfect for autumn or any time you crave a decadent, moist cake with a gooey center and warm flavors.

Ingredients

Scale

Cake Base

  • 1 box yellow cake mix
  • 1 large egg
  • 4 ounces unsalted butter (melted, 1 stick)

Pumpkin Filling

  • 1 1/2 cup pumpkin puree
  • 8 ounces cream cheese, super soft
  • 3 large eggs
  • 1 cup dark brown sugar
  • 4 ounces unsalted butter, melted (1 stick)
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

Additional

  • Cooking spray or butter for greasing pan
  • Parchment paper for lining pan

Instructions

  1. Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s at the perfect temperature for baking the gooey butter cake.
  2. Prepare the Pan: Grease a 9 or 10-inch round cake pan or springform pan with cooking spray and line it with parchment paper. This prevents sticking and makes removal easier.
  3. Make the Cake Base: In an electric mixer, combine the boxed yellow cake mix, 1 stick (4 ounces) of melted butter, and 1 large egg. Mix well until fully combined.
  4. Press the Cake Base: Pour the cake batter into the prepared pan, spreading and pressing it evenly across the bottom to form a thin layer.
  5. Prepare the Pumpkin Filling: In the mixer, combine the pumpkin puree, super soft cream cheese, remaining 3 eggs, dark brown sugar, 1 stick (4 ounces) melted butter, vanilla extract, cinnamon, nutmeg, and ginger.
  6. Mix the Filling: Beat on low speed until everything is thoroughly combined, scraping the sides and bottom of the bowl to ensure an even mixture.
  7. Assemble the Cake: Pour the pumpkin filling over the cake base in the pan, spreading it gently and evenly.
  8. Bake the Cake: Place the pan in the preheated oven and bake for 40 to 50 minutes, or until the top is golden brown and the center remains slightly gooey.
  9. Rest and Serve: Allow the cake to cool and rest for at least 10 minutes before slicing. This helps the gooey center set slightly and makes cutting easier.

Notes

  • Use full-fat cream cheese for the best texture and flavor in the filling.
  • Make sure pumpkin puree is pure pumpkin, not pumpkin pie filling, to avoid extra spices and sugars.
  • If the top browns too quickly, loosely cover the cake with aluminum foil during baking.
  • Let the cake cool completely if you want a firmer texture; serve warm for gooier consistency.
  • This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Nutrition

Keywords: Gooey Butter Cake, Pumpkin Butter Cake, Cream Cheese Cake, Fall Dessert, Spiced Cake, Moist Cake

Find it online: https://cheframi.com/gooey-butter-cake/