Are you ready to fall head over heels for the most delicious pumpkin treat this autumn? Forget pumpkin pie – this Pumpkin Gooey Butter Cake is here to steal the show! It's incredibly easy to make, unbelievably rich, and utterly irresistible. This recipe is perfect for beginner bakers and seasoned pros alike, offering a delightful balance of moist pumpkin cake and a melt-in-your-mouth buttery topping. Get ready for a quick and easy recipe that will become your new favorite fall dessert. This easy recipe is perfect for potlucks, Thanksgiving, or simply a cozy night in.
Ingredients:
For the Cake:
- 1 (15 ounce) can pumpkin puree
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
For the Topping:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This ensures your cake releases easily after baking.
Make the Cake Batter:
- In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, oil, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Prepare the Topping:
- In a separate bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy. This step is crucial for a light and airy topping.
- Beat in the vanilla extract.
Assemble and Bake:
- Pour the pumpkin cake batter into the prepared pan and spread evenly.
- Drop spoonfuls of the butter topping evenly over the cake batter. You can swirl it slightly for a marbled effect if you like.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The topping should be golden brown.
Cool and Serve:
- Let the cake cool completely in the pan before cutting and serving. This allows the cake to set properly and makes it easier to slice.
Tips for the Best Pumpkin Gooey Butter Cake:
- Room Temperature Ingredients: Using softened butter for the topping and room temperature eggs for the cake batter ensures even mixing and a smoother texture.
- Don't Overmix: Overmixing the cake batter can lead to a tough cake. Mix until just combined.
- Cooling Time is Key: Patience is a virtue! Allow the cake to cool completely before cutting to prevent it from crumbling.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Variations:
- Spiced Pumpkin: Add a pinch of ginger or allspice to the cake batter for an extra warming spice kick.
- Chocolate Swirl: Add ½ cup of melted semi-sweet chocolate chips to the cake batter for a delicious chocolate pumpkin twist.
- Cream Cheese Frosting: For an extra decadent touch, frost the cooled cake with a cream cheese frosting.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 calories (depending on serving size and variations)
This delicious Pumpkin Gooey Butter Cake is sure to be a hit with family and friends. It's the perfect homemade treat for any occasion, offering a delightful blend of flavors and textures. Enjoy!