Gooey Pumpkin Butter Cake
A rich, gooey pumpkin butter cake with warm spices, perfect for fall gatherings or holiday desserts. Combines moist cake, spiced pumpkin, and creamy frosting for a delightful treat.
Ingredients
Instructions
- Preheat the oven and prepare a greased square baking pan.
- Mix 1 egg and 1 stick of butter with the yellow cake mix to form the crust.
- Press the crust mixture evenly into the bottom of the prepared pan.
- In a separate bowl, combine the pumpkin, eggs, powdered sugar, vanilla, cream cheese, nutmeg, and cinnamon to make the filling.
- Pour the pumpkin filling over the crust in the baking pan.
- Bake in the preheated oven for approximately 45 minutes or until set and golden.
- Allow the cake to cool before serving. Optionally, frost with cream cheese icing.
Tips & Substitutions
For an extra flavor boost, consider adding a pinch of ginger or cloves to the filling. If you want a lighter version, substitute one stick of butter with unsweetened applesauce. You can also use a gluten-free cake mix if you're looking for gluten-free options. Ensure the cream cheese is softened for easy mixing, which will create a smoother filling.
Serving Suggestions
Serve the Gooey Pumpkin Butter Cake warm or at room temperature, topped with a dollop of whipped cream or ice cream for a delightful contrast. It pairs beautifully with a cup of hot coffee or chai tea. For a festive touch, drizzle with cream cheese icing or serve alongside a slice of Angel Food Cake Filling And Topping for added sweetness.
Storage & Reheating
To store leftovers, cover the cake tightly with plastic wrap or aluminum foil and refrigerate for up to 5 days. For longer storage, you can freeze individual pieces wrapped in plastic, then placed in an airtight container for up to 3 months. Reheat in the microwave for a few seconds until warmed through before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Gooey Pumpkin Butter Cake contains roughly 272 calories, with 2g protein, 40g carbohydrates, and 10g fat. It is a good source of dietary fiber (16% of the Daily Value) and vitamin A (15% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure to roast and blend the pumpkin until smooth. You'll need about 2 cups of fresh pumpkin puree, which you can obtain from about 2 medium pumpkins.
Is there a dairy-free alternative for this recipe?
Absolutely! You can substitute the butter with a dairy-free margarine or coconut oil, and use a dairy-free cream cheese alternative. This will make the recipe suitable for those looking for vegan options.
How can I enhance the flavor of the pumpkin filling?
To enhance the flavor, consider adding some maple syrup or brown sugar for extra sweetness and depth. You might also add a splash of bourbon or rum for a warm, cozy flavor profile that complements the spices.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).