Pumpkin Gooey Cake
Get ready to savor the ultimate fall dessert with this Pumpkin Gooey Cake, a luscious combination of warm spices, creamy pumpkin, and a buttery, melt-in-your-mouth crust. This easy-to-make treat starts with a shortcut yellow cake mix base, topped with a rich and velvety pumpkin filling infused with cinnamon, nutmeg, and a touch of vanilla for that quintessential autumn flavor. Baked to perfection with a slightly jiggly center, the cake boasts a signature gooey texture that pairs beautifully with a dollop of whipped cream or a dusting of powdered sugar. Perfect for holiday gatherings or cozy nights in, this Pumpkin Gooey Cake is a crowd-pleaser that captures the essence of the season. With minimal prep time and bold seasonal flavors, it’s the dessert you’ll come back to again and again!
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Ingredients
- 15.25 oz Yellow cake mix
- 0.5 cups Unsalted butter (melted)
- 4 Large eggs
- 8 oz Cream cheese (softened)
- 1 cups Canned pumpkin puree (not pumpkin pie filling)
- 3.5 cups Powdered sugar
- 1 tsp Vanilla extract
- 1 tsp Ground cinnamon
- 0.25 tsp Ground nutmeg
- 0.25 tsp Salt
Directions
Step 1
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Step 2
In a large mixing bowl, combine the yellow cake mix, melted butter, and 1 egg. Mix until the ingredients come together to form a soft dough.
Step 3
Press the dough evenly into the bottom of the prepared baking dish to create the crust layer.
Step 4
In another mixing bowl, use an electric mixer to beat the softened cream cheese until smooth. Add the canned pumpkin puree and beat until well combined.
Step 5
Add the remaining 3 eggs one at a time, mixing well after each addition.
Step 6
Gradually add the powdered sugar, vanilla extract, cinnamon, nutmeg, and salt. Continue mixing until the batter is smooth and creamy.
Step 7
Pour the pumpkin mixture evenly over the crust in the baking dish, spreading it out with a spatula if necessary.
Step 8
Bake the cake in the preheated oven for 45–50 minutes, or until the edges are set but the center is still slightly jiggly. Avoid overbaking to maintain the gooey texture.
Step 9
Remove the cake from the oven and let it cool completely on a wire rack before slicing.
Step 10
Serve the Pumpkin Gooey Cake as is or with a dollop of whipped cream on top. Store leftovers covered in the refrigerator for up to 3 days.
Nutrition Facts
| Serving size | (1650.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5416.6 |
| Total Fat 239.9g | 0% |
| Saturated Fat 123.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1253.4mg | 0% |
| Sodium 3796.4mg | 0% |
| Total Carbohydrate 809.0g | 0% |
| Dietary Fiber 12.8g | 0% |
| Total Sugars 622.1g | |
| Protein 64.9g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 900.0mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 1490.6mg | 0% |
Source of Calories