Pumpkin Spice Gooey Butter Cake is sweet and spiced and gooey and great. With a buttery crust and a gooey pumpkin filling, this is the perfect sweet treat to take us through the holiday season. And definitely don’t skip the fresh whipped cream. It’s gonna be awesome.
Hello from past me. As I’m writing it’s a crisp, clear Saturday morning in Glasgow, and the builders have just arrived for what was scheduled to be the final day of work on our kitchen. I think there will still be quite a bit of work left at the end of the day. Some for him, but mostly for us, if not to do, to at least decide. But maybe it might be usable by the end of the day.
I’m creeping up on three glorious weeks off work, and I intend to use as much time as possible cooking and baking. I really just need to set up a table on the street to start giving stuff away because I’ve got a lot of pent up cooking desire inside me right now, but we’re still not allowed to have people over. We really can’t eat this all ourselves. Curbside pick up, anyone?
What makes this cake so awesome?
I still can’t make anything in my kitchen, but you should definitely get in yours and bake up a Pumpkin Spice Gooey Butter Cake. I first made this recipe way back when I started getting really into cooking and baking in my Food Network days, before Paula Deen was cancelled. Gooey butter cake transcends silver-haired Southern ladies with problematic vocabularies, though. And this cake should definitely be in your repetoire.
Like the name suggests, it’s got a gooey pumpkin spice filling, and the base is made from a cake mix to form a dense and buttery crust. This cake is very sweet, so you can keep the pieces small and feed a bunch of people. You technically don’t have to make fresh whipped cream, but it honestly makes the whole experience absolutely heavenly. It’s totally worth 5 minutes of whisking.
How to make Pumpkin Spice Gooey Butter Cake
This cake is so simple. Like I said, it starts with a cake mix to which we add an egg, and a whole stick of melted butter. Mix this all together, then press it into the bottom of a 9×13-inch baking pan. Set that aside, give your mixing bowl a quick clean, and get on with the filling.
To make the filling, we beat together a block of softened cream cheese with a can of pumpkin puree until smooth. Then add in the eggs, vanilla and spices, and finally, an entire pound of powdered sugar. I told you it was sweet. Pour this over your crust, and bake the whole thing at 350 F for around 45 minutes. It should still be wobbly in the center. Gooey is in the name after all.
Everything’s gonna be fine, kids. We can do hard things. We can survive chaos. And we can reward ourselves with Pumpkin Spice Gooey Butter Cake. We don’t care what anyone says. We’re too busy being awesome.Print
Pumpkin Spice Gooey Butter Cake
Pumpkin Spice Gooey Butter Cake is sweet and spiced and gooey and great. With a buttery crust and a gooey pumpkin filling, this is the perfect sweet treat to take us through the holiday season.
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 16 pieces 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
For the crust:
- 1 package yellow cake mix or vanilla cake mix
- 1 egg
- 4 ounces butter, melted
For the filling:
- 8 ounces cream cheese, softened
- 1 15 ounce can pumpkin puree
- 3 eggs
- 1 teaspoon vanilla
- 4 ounces butter, melted
- 16 ounces powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- Preheat oven to 350 F (175C) and lightly grease a 9×13-inch baking pan.
- To make the crust, in a mixing bowl, combine cake mix, egg, and melted butter with an electric mixer. It will be very thick.
- Press the mixture evenly into the bottom of your baking pan.
- Give your mixing bowl a quick rinse, then in that same bowl, use your electric mixer to beat together cream cheese and pumpkin puree until smooth. Add the eggs, vanilla, and melted butter and beat until combined.
- Slowly add the powdered sugar, then the spices. Beat until combined.
- Pour the pumpkin mixture over the crust. Bake for about 40-50 minutes. It will still be slightly wobbly in the middle.
- Serve with fresh whipped cream and store any leftovers in the refrigerator.
Keywords: Pumpkin, Cake
Recipe from Paula Deen.