Gooey Butter Pumpkin Cake: Pumpkin spice cake layer with a gooey spiced cream cheese filling. Half cake, half gooey.
Have you ever had a gooey butter cake? What about Gooey Butter Pumpkin Cake? It is a midwest dessert that was made my accident! It was made with half cake and half cheesecake! Usually made with cake box, but this time we are making it all from scratch and subbing pumpkin in the mix! This cake has a really moist pumpkin cake layer, with spiced gooey top layer that is absolutely a perfect pair
Why You Should Make Gooey Butter Pumpkin Cake
Because you obviously need more reasons to make this Gooey Butter Pumpkin Cake, I have given you a few reason why you should make it!
- Easy to Make: This cake is a breeze to whip up, making it perfect for both new and experienced bakers. No stacking required!
- Delicious: The combination of pumpkin, warm spices, and the gooey cream cheese layer makes this cake the perfect fall treat! Fall is almost over and you HAVE to add this to your list!
- Great for Thanksgiving: As a dessert choice for Thanksgiving, this cake is a real showstopper! I am promising you, this cake will be the first thing gone!
- Perfect for Any Fall Gathering: Food brings people together! Whether it’s a family gathering, a potluck dinner, or just a cozy fall evening, this cake is an ideal addition.
Grocery Store List – Gooey Butter Pumpkin Cake
Furthermore, I have provided som key ingredients for Gooey Butter Pumpkin Cake that you might not have on hand. For a full list of ingredients, check out the recipe card below!
- Cream cheese: I use a high fat high quality brand like Philadelphia full fat!
- Vegetable oil: You do need a neutral flavor oil, like vegetable or canola! Using oil’s like olive or avocado oil will change the texture and flavor.
- Light brown sugar: I used light, but dark brown would also be just fine!
- Large eggs: Make sure these are room temp! If they are cold they will change the texture o you cake!
- Pure vanilla extract: Here is my favorite brand! Using a high quality is SO important for a good flavor building!
- Pumpkin puree (not pumpkin pie filling): I use Walmarts store brand! I think the quality is good and just as good a the name brand,
Tips For Baking – Gooey Butter Pumpkin Cake
Here, I have given you some tips on how to successfully make this recipe! For the full instructions, check out the recipe card below
- Preheat your oven to the desired temperature (350°F) and ensure it’s ready to go when you need it.
- Before you begin baking, it’s a good practice to measure out all your ingredients and have them readily available. This makes the baking process smoother and prevents any last-minute scrambling for ingredients.
- Grease your pan with Pam’s Baking Spray for easy release.
- Start by mixing the granulated and brown sugars with the eggs until the mixture becomes light and fluffy.
- Incorporate the vegetable oil, pure vanilla extract, and pumpkin puree into the batter for a smooth, consistent texture.
- Gradually add the pre-measured dry ingredients to the batter, mixing just until combined.
- Prepare the cream cheese layer, and carefully pour it over the cake batter.
- Bake your cake until the edges turn golden and the center cracks.
What’s In Molly’s Kitchen?
Next, I have listed all the tools you I have a totally recommend to use in you kitchen!
- Mixing bowls (various sizes) – for preparing and mixing ingredients.
- 9-inch cake pan or springform pan – to bake the cake in.
- Parchment paper – for lining the pan and easy cake removal.
- Stand mixer with paddle attachment (or a hand mixer) – for efficient mixing.
- Rubber spatula – for scraping the sides of the bowl and smooth mixing.
- Whisk – for dry ingredient mixing and ensuring no lumps.
- Measuring cups and spoons – for precise ingredient measurements.
- Offset spatula – for spreading the cream cheese layer evenly.
Frequently Asked Questions – Gooey Butter Pumpkin Cake
Lastly, here are some questions you might have in regards to making this recipe! If you have anymore questions please feel free to leave a comment below!
Can I use pumpkin pie filling instead of puree?
It’s essential to use pumpkin puree, not pumpkin pie filling, to control the spice blend and ensure the right consistency in this recipe.
Do I need to refrigerate the cake before serving?
Yes, it’s recommended to chill the cake for at least 2 hours to allow the cream cheese layer to firm up and set, resulting in the desired gooey texture.
Can I use a different pan size if I don’t have a 9-inch pan?
A 9-inch pan is ideal, but you can use a different size with slight adjustments in baking time. Keep an eye on the cake for doneness.
How can I tell if the cake is done baking?
The cake is done when the edges are golden, and the middle has cracked. The center may still be slightly jiggly, but it will firm up during cooling.
Storing and freezing
To store Gooey Butter Pumpkin Cake, cover it tightly with plastic wrap or aluminum foil to prevent drying out, then refrigerate it. This cake should be stored in the refrigerator to maintain its freshness and preserve the cream cheese layer’s texture. Properly stored, it can be enjoyed for several days.
Freezing
To freeze Gooey Butter Pumpkin Cake, it’s best to do so before adding any powdered sugar garnish. Wrap the cake securely in plastic wrap and then place it in an airtight container or a resealable freezer bag. When ready to enjoy, thaw it in the refrigerator before serving.
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Recipe
Gooey Butter Pumpkin Cake
Ingredients
For the Pumpkin Cake:
- ⅔ cups granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs at room temperature
- ½ cup vegetable oil
- 1 teaspoons pure vanilla extract
- 1 cup pumpkin puree not pumpkin pie filling
- 1 ½ cups all-purpose flour
- 1 tablespoons baking powder
- ½ teaspoon pumpkin pie spice
- Pinch of cardamom
- 1 ½ teaspoons ground cinnamon
- ½ teaspoons ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
For the Cream Cheese Layer:
- 8 ounces cream cheese at room temperature
- 1 large egg at room temperature
- 2 ¾ cups powdered sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 350 degrees F. Grease a 9-inch cake pan or springform pan with Pam’s Baking Spray. Line the bottom with parchment paper and spray the sides. Set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, pumpkin pie spice, cardamom, ground cinnamon, ground ginger, nutmeg, and salt. Set this dry mixture aside.
- In a stand mixer fitted with the paddle attachment, cream together the granulated sugar, brown sugar, and eggs on medium speed until light and fluffy, which should take about 4 minutes.
- Add the vegetable oil and vanilla extract, and beat on medium speed until fully incorporated (approximately 30 seconds). Then, add the pumpkin puree and mix until well combined (about 30 seconds).
- With the mixer on low speed, gradually add the dry ingredients to the pumpkin and egg mixture. Mix until just combined.
- Pour the pumpkin batter into the prepared springform pan. Set aside while you make the cream cheese filling.
For the Cream Cheese Filling
- In a medium-sized bowl, use a hand mixer on medium-high speed to beat the cream cheese until it’s smooth and creamy.
- Add the egg and mix on high for 30 seconds, using a rubber spatula to scrape the sides and bottom of the bowl.
- Add the pumpkin pie spice and cinnamon, then gradually add 1 cup of powdered sugar at a time, mixing for 30 seconds after each addition. This should take a little over 1 minute to complete.
- Once combined, pour the cream cheese mixture on top of the pumpkin cake batter and use a small offset spatula to spread it into an even layer.
- Bake for 40-45 minutes. The middle of the cake will still be slightly jiggly, but it's done when the edges are golden and the middle has cracked.
- When the cake is done, let it cool for 10-15 minutes, then place it in the fridge to chill for at least 2 hours to allow the cream cheese to firm up and set.
- To garnish, dust the cake with powdered sugar.
Jamie Murphy says
This cake was amazing! I loved the cheesecake layer on the top. Everyone who tried it, raved about it! Once again, great recipe!
Nathan Cloud says
I baked for 47 minutes and the middle was completely liquid. Not sure what I could have done wrong.
Molly Murphy says
Hi there! I’m so sorry to hear that your pumpkin gooey butter cake didn’t bake as expected. Oven temperatures can sometimes vary, so it’s possible your cake just needed a little extra time in the oven. I recommend checking the cake with a toothpick around the edges first—it should come out clean when it’s done. You can also try loosely covering the top with foil if the edges are done but the center needs more time.
Let me know if you give it another try, and I’d love to help troubleshoot further!
Nathan Cloud says
Well I most certainly used 1tsp baking poweder the first time not 1tbsp. Last time it was perfect. Making two right now for thanksgiving tomorrow. Thank you!