Are you ready to dive into the cozy flavors of autumn? Then get ready to bake up a storm with this incredibly delicious and surprisingly easy Pumpkin Gooey Butter Cake! This recipe is perfect for beginner bakers and seasoned pros alike, offering a delightful twist on the classic gooey butter cake. It's the ultimate comfort food, ideal for fall gatherings, Thanksgiving dessert, or a simple weeknight treat. Get ready to impress your friends and family with this moist, flavorful, and irresistible cake!
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
For the Pumpkin Filling:
- 1 (15 ounce) can pumpkin puree
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
For the Butter Topping:
- 1 cup (2 sticks) unsalted butter, softened
- 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 prevents sticking and ensures easy removal of your delicious cake.
Make the Crust:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the softened butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Beat in the egg and vanilla extract until just combined. Don't overmix!
- Press the dough evenly into the prepared baking pan.
Prepare the Pumpkin Filling:
- In a separate bowl, whisk together the pumpkin puree, sugar, eggs, cinnamon, nutmeg, cloves, and salt until smooth.
- Gently stir in the melted butter.
Assemble and Bake:
- Pour the pumpkin filling evenly over the crust.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
Make the Butter Topping:
- While the cake is baking, prepare the topping. In a medium bowl, beat the softened butter until light and fluffy.
- Gradually add the powdered sugar, beating until smooth and creamy.
- Stir in the vanilla extract.
Finish and Enjoy:
- Once the cake is baked, let it cool slightly in the pan before spreading the butter topping evenly over the warm filling.
- Let the cake cool completely before cutting and serving. This allows the topping to set nicely and the cake to firm up.
Tips and Variations:
- For a richer flavor, use brown sugar instead of granulated sugar in the crust.
- Add ½ cup of chopped pecans or walnuts to the crust for added texture and crunch.
- If you prefer a less sweet cake, reduce the sugar in both the crust and filling by ¼ cup each.
- Feel free to experiment with different spices. A dash of ginger or allspice would complement the pumpkin beautifully.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 40-45g
- Protein: Approximately 4-5g
(Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.)
This Pumpkin Gooey Butter Cake is a true testament to the magic of homemade cooking. It's a delicious and relatively easy recipe that's perfect for any occasion. Enjoy the warmth and comfort of this autumnal treat!