Description
A rich four-layer Pumpkin Gooey Butter Cake with a buttery pumpkin cake base, a baked cream cheese center, a soft spiced pumpkin filling, and brown sugar cream cheese frosting. The edges bake until set while the center stays slightly gooey for the signature texture.
Ingredients
Scale
- For the Pumpkin Cake Base:
- 1 box yellow cake mix
- 1 large egg
- 1/2 cup unsalted butter, melted
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- For the Baked Cream Cheese Layer:
- 8 ounces block cream cheese, softened
- 1 large egg
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- For the Pumpkin Spice Gooey Filling:
- 8 ounces block cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 4 cups powdered sugar
- For the Brown Sugar Cream Cheese Frosting:
- 8 ounces block cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup packed brown sugar
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Optional Garnish:
- Ground cinnamon, as needed
- Finely chopped toasted pecans, as needed
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Line with parchment paper if desired for easier removal.
- Combine the yellow cake mix, egg, melted butter, pumpkin puree, and vanilla until no dry cake mix remains. Press the thick mixture evenly into the bottom of the prepared baking dish without compacting it excessively.
- For the baked cream cheese layer, beat the softened cream cheese until completely smooth. Add the egg, granulated sugar, and vanilla and mix until creamy.
- Spread the cream cheese mixture gently and evenly over the pumpkin cake base without swirling the layers together.
- Refrigerate the pan for about 10 minutes while preparing the pumpkin filling. This helps the cream cheese layer stay more distinct.
- For the pumpkin gooey filling, beat the softened cream cheese until smooth. Add the eggs, vanilla, pumpkin puree, melted butter, cinnamon, nutmeg, and cloves and mix until evenly combined.
- Gradually add the powdered sugar and mix until the pumpkin filling is thick, smooth, and creamy. Scrape the sides and bottom of the bowl as needed.
- Spoon the pumpkin filling across the chilled cream cheese layer in several portions, then gently spread it into an even layer. Do not swirl.
- Bake for 45 to 50 minutes, beginning to check early. The edges should look set while the center should still have a gentle jiggle rather than appearing completely firm.
- Remove the cake from the oven and cool completely in the pan. Chill after cooling for cleaner, more distinct layers.
- For the frosting, beat the softened cream cheese and butter until smooth. Add the brown sugar and mix until well incorporated.
- Gradually add the powdered sugar, then mix in the vanilla until the frosting is thick and creamy.
- Spread the brown sugar cream cheese frosting over the completely cooled cake, creating soft swirls on top.
- Finish with a light dusting of cinnamon and optional toasted pecans. Chill before slicing for the cleanest four-layer appearance.
Notes
- Use 100% pumpkin puree, not pumpkin pie filling.
- Use softened block-style cream cheese for the baked layers and frosting to help achieve a smooth texture.
- Do not swirl the baked cream cheese layer and pumpkin filling if you want clearly visible layers.
- Spoon the pumpkin filling across the cream cheese layer instead of pouring it into one spot to reduce mixing between the layers.
- Do not overbake. The edges should be set while the center still has a gentle jiggle when the cake leaves the oven.
- A clean-toothpick test is not ideal for this dessert because the center is intentionally soft and gooey.
- Cool the cake completely before frosting so the cream cheese frosting does not melt into the pumpkin layer.
- Chilling the finished cake improves the definition of the four layers and makes slicing easier.
- Store the cake covered in the refrigerator because it contains eggs and multiple cream cheese layers.
- For freezing, the best texture is achieved by freezing the baked cake before adding the final frosting, then frosting after thawing.
- Nutrition values are approximate per 1 of 16 squares and can vary significantly depending on the brand and size of yellow cake mix, cream cheese, butter, and optional toppings used.
- Prep Time: 25 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 612 kcal
- Sugar: 65 g
- Sodium: 470 mg
- Fat: 33 g
- Saturated Fat: 19 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.6 g
- Carbohydrates: 78 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 130 mg