Pumpkin Spice Gooey Butter

This Pumpkin Spice Gooey Butter Cake is the recipe that officially kicks off autumn in my kitchen. It magically combines the dense, chewy base of a classic St. Louis gooey butter cake with a rich, creamy pumpkin pie-like filling, creating the ultimate fall dessert that will have everyone asking for the recipe.

I first made this for a potluck, hoping it would be a hit. It was the first dessert to completely disappear, and now it's a non negotiable part of our Thanksgiving celebration.

Ingredients

• One box yellow cake mix: this is the secret to a perfectly chewy and easy crust
• One large egg: used to bind the cake base together
• One half cup unsalted butter: melted for the cake base to create a rich, buttery foundation
• One package cream cheese: softened to room temperature for the smoothest possible filling
• One can pumpkin puree: be sure to grab pure puree, not pumpkin pie filling, so you can control the spices
• Three large eggs: these give the filling its custardy structure
• One half cup unsalted butter: melted for the filling, adding extra richness
• One teaspoon vanilla extract: it enhances all the other warm flavors in the cake
• One teaspoon ground cinnamon: the quintessential fall spice
• One half teaspoon ground nutmeg: adds a warm, sweet depth
• One half teaspoon ground ginger: gives a little pop of spicy warmth
• One half teaspoon ground cloves: or use one tablespoon of a premixed pumpkin pie spice for convenience
• Sixteen ounces powdered sugar: this dissolves beautifully to create the signature sweet, gooey filling
• Whipped cream: for an optional but highly recommended garnish
• Extra powdered sugar: for a simple, elegant dusting on top
• Caramel drizzle: a delicious optional touch
• Toasted pecans: for a crunchy, nutty topping if you like

Step-by-Step Instructions

Step One Prepare the Cake Base:

First, get your oven preheating to 350 degrees Fahrenheit or 175 Celsius. Take a 9x13 inch baking pan and give it a light coating of grease to prevent sticking. In a medium sized bowl, combine the entire box of yellow cake mix, one half cup of melted butter, and one large egg. Stir everything together until it forms a very thick, dense dough, almost like a thick cookie dough. Take this dough and press it evenly and firmly into the bottom of your prepared pan. This forms the delightful chewy crust that is the foundation of the cake.

Step Two Make the Pumpkin Filling:

In a separate large mixing bowl, place your softened cream cheese. It is so important that it's at room temperature to avoid lumps. Beat it with an electric mixer until it is completely smooth and creamy. Now, add the pumpkin puree, the three large eggs, the other half cup of melted butter, and the vanilla extract. Mix these wet ingredients until they are fully combined and the mixture is a uniform, creamy consistency. Add your spices, whether you are using the individual cinnamon, nutmeg, ginger, and cloves, or a combined pumpkin pie spice. Finally, begin adding the powdered sugar, about a cup at a time, beating on low speed until it is all incorporated. Once all the sugar is in, turn the mixer to medium and beat until the filling is perfectly smooth.

Step Three Assemble and Bake:

Carefully pour the pumpkin filling mixture directly over the prepared cake base in the pan. Use a spatula to gently spread it out into an even layer, making sure it reaches all the corners. Place the pan in your preheated oven and bake for 45 to 50 minutes. The key here is not to overbake. The edges should look set and slightly puffed, but the center should still have a noticeable jiggle or wobble to it. That wobble is what makes it a "gooey" butter cake. Remove it from the oven and place it on a wire rack.

Step Four Cool and Serve:

You must let the cake cool completely in the pan before slicing. This is the hardest part, I know, but it's crucial for the filling to set properly so you can get clean, beautiful squares. If you cut it while it's warm, it will be a delicious mess. Once it has cooled, you can dust the top with a little extra powdered sugar, slice it into squares, and serve. It’s fantastic on its own or with a dollop of whipped cream and a drizzle of caramel.

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My favorite ingredient has to be the pumpkin puree. The moment I open that can, the earthy, sweet smell instantly transports me to crisp autumn days. When this cake is baking, the combination of pumpkin and spices fills the entire house with a scent that is pure comfort, and my family knows my favorite season has officially arrived.

How to Store Your Gooey Cake

This cake keeps wonderfully, and some people, myself included, think it tastes even better the next day. Store any leftovers in an airtight container in the refrigerator for up to five days. You can serve it chilled straight from the fridge or let it sit on the counter for about 20 minutes to come to room temperature. It also freezes well. Just wrap individual squares tightly in plastic wrap and then foil, and they will keep for up to two months. Thaw in the refrigerator overnight before serving.

Easy Ingredient Substitutions

Don't be afraid to make this recipe your own. If you love nuts, fold one cup of chopped toasted pecans or walnuts into the pumpkin filling before baking for a wonderful crunch. For a decadent chocolate twist, mix in a half cup of semi sweet chocolate chips. If you want a gluten free version, simply swap the yellow cake mix for your favorite gluten free yellow cake mix.

Perfect Serving Suggestions

While this cake is incredible on its own, a few simple additions can take it over the top. A generous dollop of fresh whipped cream or a scoop of vanilla bean ice cream is a classic pairing. For extra indulgence, drizzle warm caramel or maple syrup over each slice just before serving. It’s the perfect companion to a hot cup of coffee, a pumpkin spice latte, or a mug of warm apple cider on a chilly day.

Frequently Asked Questions

→ How do I prevent the cake from becoming too dry?

Don't overbake the cake! The center should still be slightly gooey when you take it out of the oven. Overbaking will result in a dry, less enjoyable cake.

→ Can I substitute pumpkin pie filling for pumpkin puree?

It's best to use pumpkin puree (100% pumpkin) and not pumpkin pie filling, which already contains added sugar and spices that could affect the flavor and sweetness of the cake.

→ Why is it important for the cream cheese to be softened?

Softened cream cheese will blend much smoother into the pumpkin filling, preventing lumps and ensuring a creamy, even texture.

→ How long should I cool the cake before cutting?

Cool the cake completely before cutting. If you try to cut it while it's still warm, it's more likely to fall apart due to the gooey nature of the center.

→ Can this cake be made ahead of time?

Yes, this cake actually tastes even better the next day after chilling. The flavors meld together, and the texture becomes even more enjoyable.

→ What are some good toppings for this dessert?

Whipped cream, a drizzle of caramel, toasted pecans, and a dusting of powdered sugar all complement the flavors beautifully. You could also try a scoop of vanilla ice cream.