Easy Pumpkin Sticky Cream Cake Recipe
Moist and delicious, this two-layer pumpkin gooey butter cake is perfect for any fall holiday! The dessert consists of a custard-like base layered with a layer of creamy pumpkin puree, cream cheese, cinnamon, nutmeg, and powdered sugar.
This pumpkin cake is gooey and delicious and consists of two layers. If you like layered desserts, you’ll also want to check out our Pumpkin Lasagna and Pumpkin Cake.
Easy Pumpkin Cream Cake
Are you tired of pumpkin recipes? Of course I hope not, because I still have some for you. 🙂
I know you may have a “dessert” assignment as Thanksgiving approaches, and while pie is customary to come to mind, I don’t think it’s a necessity. Most people are just looking for something yummy (pumpkin is always good) and the next recipe is just two things: yummy and pumpkin!
If you’re looking for something easy and delicious that’s not pie – then I recommend this delicious pumpkin gooey butter cake. It has a cake layer, gooey, cream cheese and pumpkin layers, then topped with whipped cream. It’s perfect for any holiday occasion, but I promise it’ll be a big hit on Thanksgiving. 🙂
How to Make Pumpkin Mushy Butter Cake
One of the things I love about butter cakes is how easy they are!
Even for layered desserts, you don’t have to bake them individually, which saves a lot of time. This butter cake is ready in just 10-15 minutes, then pops it in the oven, which is super handy if you’re putting it together for a party or family gathering. The following are specific instructions!
according to. Combine cake flour, eggs and butter in a bowl. Pour into a greased 9×13 pan and pat lightly until the bottom of the pan is covered.
filling. For filling, whip cream cheese and pumpkin puree until smooth. Add eggs, vanilla, and butter, and mix until everything is combined. Add powdered sugar, cinnamon and nutmeg and mix again.
bake. Pour pumpkin mixture over cake batter and bake at 350° for about 40 minutes. When the cake is done, let it cool completely before topping it with whipped cream.
- Don’t over bake; you want the center to be a little sticky. 😉
- Line the pan with parchment paper for easy removal.
storage + replacement
this pumpkin bar shop really good. It can be made ahead of time and stored in the refrigerator or even freezer. Leftovers can also be stored the same way.
- Refrigerator: Cover and store for about 3-4 days.
- Refrigerator: Cover the pan with plastic wrap, then aluminum foil. Label and freeze for up to 3 months. The texture may vary, but it’s still delicious.
Variety: I love this recipe because it’s easy to customize. By swapping out one or two ingredients, you’ll get a different delicious dessert. Here are some ideas:
- Pineapple: Use crushed pineapple instead of pumpkin puree. Use a 20-ounce can and drain.
- Bananas: Use 2 ripe bananas. Mash them and mix into cream cheese.
- Peanut Butter: First, replace the yellow cake mix with chocolate. Second, replace the squash with 1 cup of peanut butter.
Tell you it’s easy!it doesn’t look Tasty? !
For more pumpkin deliciousness, check out:
Prep time 10 minutes
Cook Time 40 minutes
Total time 50 minutes
Serving Size 15
Calories 432 kcal
by Lil’ Luna
- 1 box yellow cake mix
- 1 egg
- 8 TB butter melted
- 8 oz softened cream cheese packets
- 15 oz can pumpkin puree
- 3 eggs
- 1 teaspoon vanilla
- 8 TB butter melted
- 3 3/4 c powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
Put cake flour, eggs, and butter in a bowl and mix well. Pour into a greased 9×13 pan and pat lightly until the bottom of the pan is covered.
To fill, place cream cheese and pumpkin puree in a bowl and whisk until smooth. Add eggs, vanilla and butter and mix well. Add cinnamon and nutmeg and mix well.
Pour pumpkin mixture over cake batter and bake at 350 degrees for 40 – 45 minutes. When done, let it cool completely and top with whipped cream. Please enjoy!
Recipe adapted from here.