How to Make Pumpkin Bliss Gooey Butter Cake

Ingredients

Crust

• 1 ½ cups all‑purpose flour
• ¼ cup granulated sugar
• ½ cup unsalted butter, cold and cubed
• ¼ teaspoon salt

Pumpkin Batter

• 1 ½ cups canned pumpkin puree
• ¾ cup brown sugar, packed
• 2 large eggs, lightly beaten
• ¼ cup melted butter
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 1 ½ teaspoons vanilla extract

Gooey Butter Topping

• ½ cup unsalted butter, melted
• ¼ cup brown sugar, packed
• 2 tablespoons cream cheese, softened
• ¼ teaspoon salt

Instructions

Baking the Cake

1. Preheat the oven. Set your oven to 350°F (175°C) and let it fully preheat—this ensures even rise and a golden top.
2. Bake the cake. Place the pan on the middle rack and bake for 35‑40 minutes, or until the edges are set and a toothpick inserted near the edge comes out clean. The center will still wobble slightly; that’s the gooey signature.
3. Cool slightly. Remove from the oven and let the cake rest for 10 minutes. This allows the topping to thicken just enough to hold its shape while remaining molten.
4. Slice and serve. Cut into squares while still warm. Serve with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream for extra decadence.