Pumpkin Spice Gooey Butter Cake (Print Version)

# Ingredients:

→ Cake Base

01 - Yellow cake mix, 432 g
02 - Large egg, 1 unit
03 - Unsalted butter, melted, 115 g

→ Pumpkin Filling

04 - Cream cheese, softened, 225 g
05 - Pumpkin puree, canned, 425 g (not pie filling)
06 - Large eggs, 3 units
07 - Unsalted butter, melted, 115 g
08 - Vanilla extract, 5 ml
09 - Ground cinnamon, 5 ml
10 - Ground nutmeg, 2.5 ml
11 - Ground ginger, 2.5 ml
12 - Ground cloves, 2.5 ml (alternatively, 15 ml pumpkin pie spice)
13 - Powdered sugar, 450 g

→ Garnish (Optional)

14 - Whipped cream
15 - Powdered sugar, for dusting
16 - Caramel sauce, for drizzling
17 - Toasted pecans, chopped

# Instructions:

01 - Preheat your oven to 175°C. Lightly grease a 23x33 cm baking pan. In a medium mixing bowl, combine the yellow cake mix, 115 g of melted butter, and one large egg. Mix thoroughly until a thick, uniform dough forms. Press this dough evenly into the bottom of the prepared baking pan, forming the cake base.
02 - In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy. Gradually incorporate the pumpkin puree, the remaining three large eggs, 115 g of melted butter, and the vanilla extract. Continue mixing until the ingredients are fully combined and the texture is consistent. Stir in the ground cinnamon, nutmeg, ginger, and cloves (or the pumpkin pie spice). Slowly beat in the powdered sugar until the filling is smooth and slightly aerated.
03 - Carefully pour the prepared pumpkin mixture over the cake base in the baking pan. Use a spatula to spread the filling evenly across the surface. Bake in the preheated oven for 45 to 50 minutes. The edges of the cake should appear set, but the center should still have a slight 'gooey' jiggle. Remove from the oven and allow the cake to cool completely at room temperature.
04 - Once cooled, dust the cake with additional powdered sugar if desired. Slice into individual squares and serve. This dessert pairs wonderfully with a dollop of whipped cream or a generous drizzle of caramel sauce.

# Notes:

01 - To achieve the signature gooey texture, it's crucial not to overbake; the center should still jiggle slightly when removed from the oven.
02 - Ensure you use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
03 - For a smooth, lump-free filling, make sure your cream cheese and eggs are at room temperature before mixing.
04 - Allow the cake to cool completely before attempting to slice it, as it will be too delicate when warm.
05 - This cake's flavors deepen and improve upon chilling, making it an excellent make-ahead dessert.
06 - For a nutty variation, fold 120 ml of chopped pecans or walnuts into the pumpkin filling.
07 - To create a chocolate pumpkin version, add 120 ml of chocolate chips to the filling mixture.
08 - For a spiced latte twist, incorporate 5 ml of espresso powder into the filling.
09 - For individual servings, bake the mixture in a muffin tin to create Mini Pumpkin Gooey Bites.
10 - To make this recipe gluten-free, substitute a gluten-free cake mix for the standard yellow cake mix.
11 - Store the cake covered in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months; thaw in the refrigerator before serving. Best enjoyed chilled or at room temperature.
12 - Serving Suggestions: Garnish with fresh whipped cream and a sprinkle of cinnamon. Serve warm with a scoop of vanilla ice cream. Complement with a pumpkin spice latte or hot apple cider. Drizzle with maple syrup or extra caramel for added indulgence.

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