Description
Indulge in the rich and decadent flavors of this Pumpkin Gooey Butter Cake. A perfect combination of pumpkin puree, cream cheese, and warm spices, this cake is sure to be a hit at any gathering.
Ingredients
Units
Scale
Cake:
- 1 box yellow cake mix
- 4 large eggs, 1 egg and 3 eggs separated
- 8 ounces unsalted butter, 2 sticks separated and melted
Filling:
- 1 1/2 cup pumpkin puree
- 8 ounces cream cheese, super soft
- 1 tbsp vanilla extract
- 1 cup dark brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/4 tsp ground ginger
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Prepare the cake: In a bowl, mix the cake mix, 1 egg, and 1/2 cup melted butter. Press into the bottom of a greased 9×13-inch baking dish.
- Prepare the filling: In another bowl, beat together cream cheese, 3 eggs, pumpkin puree, 1/2 cup melted butter, vanilla extract, brown sugar, and spices until smooth. Pour over the cake layer.
- Bake: Bake for 40-50 minutes until the center is slightly gooey.
- Cool and serve: Let it cool before slicing and serving.
Notes
- For a twist, add a sprinkle of chopped pecans or a dollop of whipped cream on top.
- This cake is best served chilled or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 95 mg