Any fans of the gooey butter cake? Here’s a recipe for a fall version, for everyone who loves pumpkin flavor. Here’s the ingredient list you need for the recipe.
- 1 (15.25-ounce) box yellow cake mix
- 8 tablespoons (1 stick) unsalted butter, melted
- 1 large egg
- ¼ cup crust mixture reserved from above
- 1 (8-ounce) package cream cheese, at room temperature
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 (16-ounce) box confectioners’ sugar
- 1 teaspoon ground cinnamon
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin puree
- confectioners’ sugar for dusting.
NOTE: You will also need a 9×13 pan, if you don’t have this size, you need to break up the recipe it multiple pans. Using the whole batter in a slightly smaller pan will cause the top of the pan to burn.
If you prefer a spice cake, add about 1/4 teaspoon of spices such as nutmeg, allspice, and cloves.
Here are the instructions that you need to follow in order to complete this recipe and make a pumpkin gooey butter cake.
1. First, you need to preheat the oven to 350°F.
2. Make the crust: Mix together the cake mix, butter, and egg in a bowl. Measure out ¼ cup and set aside for the filling. Press the rest into the bottom of a 9 × 13-inch baking dish; the crust should be ½ inch thick.
3. Make the filling: Beat together the reserved ¼ cup crust mixture with the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment until smooth. Mix in the confectioners’ sugar and cinnamon. Add the egg and vanilla, then finish by mixing in the pumpkin until smooth. Pour on top of the crust.
4. Bake for 40 minutes, or until the filling begins to crack and is set but jiggles slightly when the pan is nudged (a knife inserted into it will not come out clean). Cool completely in the pan.
5. Cut the cake into 2-inch squares or 3 × 1½-inch bars and dust with an even snowfall of confectioners’ sugar. Cover with plastic and refrigerate for up to 1 week or freeze for up to 1 month.