Pumpkin Gooey Cake

Last weekend I attended a church function where a whole bunch of women get together and do crafty things, then eat a pot luck lunch, and then do more crafty things.

It’s pure joy for me.

I signed up to bring a dessert to said “crafty-ness gathering & pot luck.”

It always makes me nervous to bring things for the fear of judgement and lack of interest in my dish.

That was not the case for this Pumpkin Gooey Cake.

 Nope, this cake had loads of interest!

So much interest that a few were asking for the recipe.

Well, here ya go!

It’s actually quite easy. These first three ingredients are what make up the crust to the gooey cake.

Pour the cake mix into a large bowl, along with the melted butter and egg.

Give it a good stir with a wooden spoon until it becomes a soft dough.

Press it into the bottom of a 9×13″ cake pan to form the crust.

Then it’s time to mix up the gooey cake part.

Start off by blending the cream cheese and pumpkin puree together until smooth. Then gradually add the melted butter, eggs {3 eggs, not 2}There is also some vanilla that I forgot to put in the picture too… sorry!

You’ll mix in the pumpkin pie spice and then the WHOLE box of powdered sugar.

Once it’s all blended smooth pour it over the crust.

Bake the cake for about 45-50 minutes. The top will be set around the edges and a little soft-set in the center {hence the name Pumpkin GOOEY Cake}

Let it cool to room temperature. You can chill it in the fridge which tastes great, or room temperature tastes awesome too.

The bottom layer of the cake becomes a delicate yet crispy crust, while the filling retains an ever moist-like richness. It’s very reminiscent of a pumpkin pie, but more light and fluffy and not so dense.

It’s the perfect crowd pleasing dessert for this fall. Bring it to your next gathering and just watch it disappear.

Wait… maybe you shouldn’t bring it. Keep it at home for yourself.

Better yet… make two.

That’s what I did.

Don’t you just love sharing good food with friends and family?

recipe slightly adapted from Paula Deen on Food Network

Pumpkin Gooey Cake

Ingredients

    For the Crust:
  • 1 box yellow cake mix
  • 1 egg
  • 1 stick (1/2 cup) melted butter
  • For the Cake:
  • 8 oz cream cheese; room temp
  • 1 (15oz can) pumpkin puree
  • 1 stick (1/2 cup) melted butter
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 16 oz box of Powdered Sugar
  • Whip Cream (optional)

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl combine cake mix, egg and 1/2 cup melted butter with a wooden spoon until a soft dough forms. Press evenly into the bottom of a 9x13" cake pan. Set aside.
  3. In the bowl of your stand mixer, blend the cream cheese and pumpkin puree until smooth and combined. Be sure to scrap the sides down occasionally.
  4. Add the melted butter, eggs, and vanilla and blend until combined again.
  5. With the mixer running slowly add the pumpkin pie spice and gradually add the powdered sugar until completely blended.
  6. Pour over the prepared crust.
  7. Bake for 45-50 minutes or until the outer edges are set and the middle is still soft set. Don't let it firm up 100%, you still want it slightly gooey in the center.
  8. Let cool to room temp and serve with whipped cream.
  9. Enjoy.
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Comments

  1. This looks gooey and delicious!

  2. Eek, I made something super similar to this not long ago and it was daaaaang good. Love pumpkin and your simple squirt of whipped topping–is there anything better with pumpkin?! (No).

  3. You better bring ma a piece when I see you later this week! Holy Cow…it looks amazing!!!

  4. Yummmy!!!

  5. Anything with the words pumpkin and gooey in the title HAS to be good!

  6. You had me at pumpkin! And then you said gooey and you totally won me over :)

  7. Kind of reminds me of a pumpkin cheesecake kind of dessert except not as bad for you!

    • Yes, but this is more of the lighter, fluffier side of a cheesecake. It’s like a hybrid of a cheesecake and a pie and a cake. It’s basically awesome-ness all packed into one.

  8. I love gooey cake and with pumpkin?! Please!!

  9. I’m head over heels in love with pumpkin!!! This looks fabulous and I love that you make it in a 9×13 pan, party perfect :)

  10. Autumn smith says:

    I literally went to Walmart for ingredients as soon as I was done reading this, and now it’s in the oven! thanks!!!!

  11. Oh my Shawn. This needs to be made in my house, like ASAP!

  12. I have another dollop of pumpkin left over from pumpkin granola–I have a dinner coming up (with the same recurring potluck-dish-anxiety) and can’t wait to try this out! And is that a jeans pocket you have in your picture?? What a great idea!

  13. Came across your post at Tastespotting and oh my word, I love your blog! Such pretty pictures and I love the variety of your recipes. Glad to be your newest follower :)

  14. My daughter in law’s birthday is Oct. 29th. This is the cake I will be making. Whip cream and a sprinkle of fresh nutmeg should just make it.

  15. Does cooking time change, for glass dish versus metal dish?

  16. This looks good, but do we really need to use that much sugar?

    • Hi Chris, yes, the powdered sugar gives the filling it’s gooey texture. Keep in mind that this is made in a 9×13 pan, and can serve over 12 people, so it’s not a terribly large amount when you think about it. Plus, hey, it’s dessert. :)

  17. Karen Howard says:

    Hi there! I’m always looking for new & interesting recipes. I found you via Recipe Lion & had to check out the ingredients in this one. May I suggest trying it w/some Grated Crystalized Ginger, either mixed into the pumpkin batter and/or as a garnish?That’s what I am going to do.Thanks for a great Gooey Yummy recipe I’ll be sure to share with all my friends & relatives this Autumn & right through Thanksgiving!

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