Description
A rich, spiced pumpkin “gooey butter” cake that combines a cake‑mix base with a creamy, gooey pumpkin‑cream cheese topping
Ingredients
- 1 box (≈ 15.25 oz) spice cake mix
- ½ teaspoon pumpkin pie spice
- 2 large eggs (for the crust/base)
- ¾ cup unsalted butter, melted (for the base)
- 8 oz (1 package) cream cheese, softened
- 3 large eggs (for the filling)
- 1 ½ teaspoons pumpkin pie spice (for the filling)
- 2 teaspoons vanilla extract
- 15 oz (1 can) pumpkin puree (not pumpkin pie filling)
- 4 tablespoons unsalted butter, melted (for the filling)
- 3 cups powdered sugar, sifted
Instructions
- Preheat the oven to 350 °F (175 °C). Grease a 9×13‑inch baking pan (or line it with parchment paper for easier removal). (Adapted from My Baking Addiction) :contentReference[oaicite:0]{index=0}
- In a mixing bowl, combine the spice cake mix, ½ teaspoon pumpkin pie spice, the 2 eggs, and melted butter. Mix until just combined. (This is the crust/base layer.) :contentReference[oaicite:1]{index=1}
- Press that batter evenly into the bottom of the prepared pan. (Use hands or a spatula to press it down.) :contentReference[oaicite:2]{index=2}
- In a separate bowl, beat the softened cream cheese until smooth. Add the 3 eggs, 1½ teaspoons pumpkin pie spice, vanilla extract, pumpkin puree, and melted butter, beating until uniform. :contentReference[oaicite:3]{index=3}
- Add the sifted powdered sugar to the filling mixture. Start mixing on low until incorporated, then increase speed just until smooth and creamy. :contentReference[oaicite:4]{index=4}
- Pour the pumpkin‑cream cheese filling over the crust layer and spread gently to the edges. :contentReference[oaicite:5]{index=5}
- Bake in the preheated oven for 40–45 minutes, or until the edges are puffed and golden and the center is just set (it may still jiggle slightly). (Do not overbake; you want that gooey center.) :contentReference[oaicite:6]{index=6}
- Remove from oven and let the cake cool **completely** in the pan on a wire rack. Cooling helps the gooey center firm up for cleaner slicing. :contentReference[oaicite:7]{index=7}
- Once cooled, slice into squares and serve. Optionally top with whipped cream or a dusting of cinnamon. :contentReference[oaicite:8]{index=8}
Notes
- Don’t overbake—the center should remain gooey and slightly soft. :contentReference[oaicite:9]{index=9}
- Use room temperature cream cheese to avoid lumps. :contentReference[oaicite:10]{index=10}
- Sift powdered sugar before adding it to avoid lumps in the filling. :contentReference[oaicite:11]{index=11}
- Let the cake cool fully before slicing—if you slice too early, the gooey center may run. :contentReference[oaicite:12]{index=12}
- Store leftovers in the refrigerator (cover the cake) for up to 3 days. :contentReference[oaicite:13]{index=13}
- You can experiment with using a yellow cake mix instead of spice cake mix, but then adjust spices accordingly. :contentReference[oaicite:14]{index=14}
Nutrition
- Serving Size: 1 square (~ 1/12 of pan)
- Calories: ≈ 400–450 kcal
- Sugar: ≈ 35–45 g
- Sodium: ≈ 200–300 mg
- Fat: ≈ 18–25 g
- Saturated Fat: ≈ 10–12 g
- Unsaturated Fat: ≈ 6–10 g
- Trans Fat: ≈ 0.5 g
- Carbohydrates: ≈ 50–60 g
- Fiber: ≈ 1–2 g
- Protein: ≈ 4–6 g
- Cholesterol: ≈ 80–100 mg
