Pumpkin Pie Gooey Butter Cake
This Pumpkin Pie Gooey Butter Cake is it! It’s the cake you need if pumpkin pie is not your thing but you want to keep it Thanksgiving-ish.
It’s a delicious spiced butter cake topped with a pumpkin pie mixture that, when baked, is out of this world!
The biggest issue I find with pumpkin pie is that not everyone loves the texture. But switch it up and give them this cake and you will be their hero!
It’s an interesting cake. It’s got a base that is a cake and the top is a pie. Hmmm…
And, it’s all baked at one time without using a mixer. I’m already loving this one!
Whisk together all of the dry ingredients. In a separate large bowl, whisk together butter, sugars, egg, vanilla and vinegar. Pour in the dry ingredients and fold the batter together.
Spread the batter into a springform pan and set aside.
Make the pumpkin pie filling by whisking the cream cheese and pumpkin purée together. Whisk in the powdered sugar, followed by the vanilla, eggs, cinnamon and salt.
Pour this evenly over the top of the cake batter. Bake it for 35-40 minutes. Once cooled, top it with a dusting of powdered sugar and enjoy it!
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Pumpkin Pie Gooey Butter Cake
Makes: 8 servings
Prep Time: 15 minutes
Bake Time: 35-45 minutes minutes
Total Time: 1 hour
Ingredients
Spice Cake:
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg, room temp
- 1 tsp vanilla extract
- 1 tsp apple cider or white distilled vinegar
- 1 & 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp kosher salt
Pumpkin Pie Filling:
- 4 ounces full fat cream cheese, room temp
- 1/2 cup pumpkin purée (not pumpkin pie filling)
- 2 cups powdered sugar
- 1 large egg + 1 egg yolk, room temp
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of kosher salt
Instructions
Spice Cake:
Preheat the oven to 350F. Spray the inside of a 9″ springform pan with nonstick spray and line the bottom with parchment paper.
In a medium bowl whisk together the flour, baking powder, spices, and salt. Set aside.
In a large bowl whisk together the butter and sugars, followed by the egg, vanilla, and vinegar.
Pour in the dry ingredients and use a rubber spatula to fold the batter together.
Spread the batter in the bottom of the prepped pan and set aside.
Pumpkin Pie Filling:
In a medium bowl, whisk together the cream cheese and pumpkin. This can be done so by hand or using an electric mixer.
Whisk in the powdered sugar one cup at a time, followed by the vanilla, eggs, cinnamon, and salt.
Pour the pumpkin pie filling over the spice cake. It should self level, so there’s no need to spread it even.
Bake for 35-40 minutes. When the cake is fresh from the oven, carefully run a knife around the edge of the pan to prevent the cake from sticking to the sides.
Allow the cake to cool in the pan for 20 minutes, then remove the springform ring and continue to cool to room temperature. Chilling the cake will speed up this process.
Once cooled, top with a light dusting of powdered sugar, slice, and enjoy!
Recipe by Butternut Bakery
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