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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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with butter or non-stick cooking spray.
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.
Press the dough evenly into the bottom of the prepared baking dish to create the crust layer.
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.
Add the remaining 3 eggs one at a time, mixing well after each addition.
Gradually add the powdered sugar, vanilla extract, cinnamon, nutmeg, and salt. Continue mixing until the batter is smooth and creamy.
Pour the pumpkin mixture evenly over the crust in the baking dish, spreading it out with a spatula if necessary.
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.
Remove the cake from the oven and let it cool completely on a wire rack before slicing.
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
Calories |
5417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.9 g | 308% | |
| Saturated Fat | 123.4 g | 617% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1253 mg | 418% | |
| Sodium | 3796 mg | 165% | |
| Total Carbohydrate | 809.0 g | 294% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 622.1 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 900 mg | 69% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1491 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
