Description
A luscious pumpkin twist on the classic St. Louis gooey butter cake, featuring a spiced pumpkin cream cheese layer atop a buttery yellow cake crust. This irresistible dessert is perfect for fall gatherings.
Ingredients
Scale
- 18 ounces yellow cake mix (510 grams, 1 box)
- 1 large egg (50 grams, room temperature)
- 8 tablespoons unsalted butter (113 grams, melted, 1 stick)
- 8 ounces cream cheese (227 grams, room temperature, 1 brick)
- 15 ounces pumpkin puree (425 grams, 1 can – NOT pumpkin pie filling)
- 3 large eggs (150 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
- 8 tablespoons unsalted butter (113 grams, melted, 1 stick)
- 16 ounces powdered sugar (454 grams)
- 1 teaspoon ground cinnamon (3 grams)
- 1 teaspoon ground nutmeg (3 grams)
- Whipped cream, for serving
- Chopped pecans, for garnish
- Caramel sauce, for drizzling
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Make crust: In a bowl, mix cake mix, 1 egg, and melted butter until combined. Press evenly into prepared pan.
- Make filling: Beat cream cheese until smooth. Add pumpkin, eggs, vanilla, and melted butter, mixing well.
- Gradually beat in powdered sugar and spices until smooth and creamy.
- Pour filling over crust and spread evenly.
- Bake 40-45 minutes until edges are set but center still jiggles slightly.
- Cool completely (about 2 hours) before slicing. Serve with optional toppings if desired.
Notes
- For cleaner slices, chill for 1 hour before serving
- Store covered in refrigerator for up to 5 days
- Can be made 1 day ahead – flavors improve overnight
- For a less sweet version, reduce powdered sugar to 3 cups
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American (St. Louis-style)
Nutrition
- Serving Size: 1 piece (2"x3")
- Calories: 380
- Sugar: 42g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg