|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 10g||50%|
|Total Carbohydrate 49g||18%|
|Dietary Fiber 1g||4%|
|Total Sugars 37g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Ooey gooey pumpkin butter cake—inspired by the classic St. Louis dish—is the autumn dessert you did not know you were missing. Imagine: A thin layer of moist vanilla cake topped with a thick layer of pumpkin pie. Yes, you heard that right. And that is what you're in store for if you make this delicious, fall-friendly cake. The cake could not be easier to throw together as it calls for a boxed cake mix. To assemble the cake layer, you only need a bowl and a whisk. The custard is then assembled in a stand mixer, calling for pumpkin puree, cream cheese, eggs, spices, sugar, and melted butter (hence the "butter" in the name).
Once poured over the cake batter, the whole shebang is placed in the oven until the pumpkin topping sets, about 40 minutes. Once cooled, we recommend serving slices with a dollop of softly whipped cream or a scoop of vanilla ice cream. And, yes, it is fair to say that the Thanksgiving dessert spread just got a whole lot more interesting.
For the Cake:
Cooking spray, or softened butter, for the pan
1 (15 1/4-ounce) package yellow cake mix
1 large egg
1/2 cup unsalted butter, melted and cooled
For the Topping:
1 (8-ounce) package cream cheese, room temperature
1 (15-ounce) can pumpkin puree
3 large eggs
1 teaspoon pure vanilla extract
6 tablespoons unsalted butter, melted and cooled
3 1/2 cups confectioners' sugar, plus more for dusting
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Gather the ingredients. Preheat the oven to 350 F.
Grease a 13 x 9 x 2-inch pan with cooking spray or softened butter. Line with parchment paper.
In a large bowl, vigorously whisk together cake mix, egg, and butter until well incorporated and smooth.
Transfer the mixture to the prepared pan and pat it flat with your hands. The batter will be thick.
Make the topping in the bowl of a stand mixer fitted with the paddle attachment. Beat cream cheese on medium-high speed until smooth, scraping the bowl as needed.
On medium speed, add pumpkin puree and beat until incorporated.
Add the 3 eggs, vanilla extract, and 6 tablespoons melted butter, and beat again until incorporated.
Add confectioners' sugar, cinnamon, nutmeg, and allspice and then beat on low until smooth.
Pour the pumpkin mixture over the cake batter.
Bake for 40 to 45 minutes, rotating at the halfway point. The middle should still be a little "gooey" when the cake is done, but the edges will be set.
Let cool before slicing, dusting with confectioners' sugar, and serving with dollops of whipped cream or scoops of vanilla ice cream.
- Do not be afraid to vigorously whisk the boxed cake mix along with the egg and melted butter in order to achieve a smooth batter.
- The cake batter is quite thick, and you might think you do not have enough to cover the bottom of the pan; but if you just evenly pat it thinly across the whole bottom, you'll be all set.
- Be sure to start with room temperature cream cheese and beat it until smooth, or you will have tiny lumps of cream cheese in your finished cake topping.
- Sift your confectioners' sugar before using if it is lumpy.
- The cake will keep tightly wrapped in plastic wrap in the refrigerator for up to three days.
- You may play around with the spices in the cake topping if you like a spicier pumpkin custard, and you could even substitute pumpkin spice, to taste, for the three spices called for in the recipe.
- Add a bit of cinnamon, to taste, to the cake batter to spice up the vibe of the entire cake.
- An extra teaspoon of vanilla would be lovely in the topping if you appreciate desserts with a vanilla-forward sensibility.