Of course! Here is a comprehensive, detailed guide to the beloved Pumpkin Spice Gooey Cake, perfect for embracing the flavors of fall.
A Warm Introduction to Pumpkin Spice Gooey Cake
As the air turns crisp and leaves begin their fiery transformation, our cravings shift towards warm, comforting spices. Enter the Pumpkin Spice Gooey Cake: a dessert that is the very embodiment of autumn. This cake features a dense, cookie-like base topped with an irresistibly soft, creamy, and “gooey” pumpkin spice layer. A dusting of powdered sugar mimics a first frost, making it not only a delight for the palate but a centerpiece for any fall table. It’s a simple, foolproof dessert that delivers maximum comfort with every spoonful.
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The History & The Lovers of the Gooey Butter Cake
This cake is a delightful twist on the classic St. Louis Gooey Butter Cake. Originating in the 1930s in St. Louis, Missouri, the original story tells of a baker who accidentally reversed the proportions of flour and butter in a coffee cake. Rather than discard the mistake, he sold it, and it became an instant hit.
The “lovers” of this cake are legion. It’s a favorite for:
· Home Bakers: Its simple, often box-mix-based foundation makes it accessible to bakers of all skill levels.
· Fall Enthusiasts: Anyone who eagerly awaits PSL (Pumpkin Spice Latte) season will adore this dessert.
· Comfort Food Seekers: The rich, soft texture and warm spices provide a profound sense of comfort and nostalgia.
· Potluck & Party Guests: It’s a guaranteed crowd-pleaser that travels well and is easy to serve.
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Detailed Ingredients
For the Cake Base:
· 1 box (15.25 oz / 432 g) yellow cake mix
· 1 large egg, room temperature
· ½ cup (115 g / 1 stick) unsalted butter, melted
For the Pumpkin Spice Gooey Topping:
· 1 package (8 oz / 225 g) full-fat cream cheese, softened to room temperature
· 1 can (15 oz / 425 g) pure pumpkin puree (not pumpkin pie filling)
· 3 large eggs, room temperature
· ½ cup (115 g / 1 stick) unsalted butter, melted
· 1 teaspoon vanilla extract
· 4 cups (480 g) powdered sugar, sifted
· 1 tablespoon pumpkin pie spice *
· Optional Garnish: Additional powdered sugar for dusting
*Quick Pumpkin Pie Spice Mix (if you don’t have pre-made): Combine 1 ½ tsp ground cinnamon, ¾ tsp ground ginger, ¼ tsp ground nutmeg, ¼ tsp ground allspice, and a pinch of ground cloves.
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Step-by-Step Instructions & Methods
Method 1: Preparing the Pan and Oven
1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish thoroughly with butter or non-stick cooking spray. This is crucial for easy removal and serving.
Method 2: Creating the Cake Base
1. In a medium bowl, combine the dry yellow cake mix, 1 egg, and the ½ cup of melted butter.
2. Stir with a wooden spoon or spatula until a thick, soft dough forms. It will have a consistency similar to cookie dough.
3. Press this dough evenly into the bottom of your prepared baking dish. Use your fingers or the bottom of a measuring cup to create a smooth, compact layer. Set the dish aside.
Method 3: Making the Gooey Pumpkin Topping
1. In a large mixing bowl, beat the softened cream cheese with an electric hand mixer (or in a stand mixer with the paddle attachment) until it is smooth and lump-free.
2. Add the pumpkin puree, 3 eggs, ½ cup of melted butter, and vanilla extract. Beat on medium speed until the mixture is well combined and smooth.
3. Gradually add the sifted powdered sugar and the pumpkin pie spice. Start mixing on low speed to avoid a powdered sugar cloud, then increase to medium until everything is perfectly incorporated into a silky, liquid-like batter.
Method 4: Assembling and Baking
1. Pour the pumpkin gooey topping evenly over the prepared cake base. Gently tilt the pan to ensure it spreads to all corners.
2. Place the dish in the preheated oven and bake for 40 to 50 minutes. The key is to under-bake it slightly. The edges should be set and just beginning to pull away from the pan, but the center should still have a significant jiggle—it should not be completely firm.
3. Remove the cake from the oven and place it on a wire cooling rack. It is essential to let the cake cool completely in the pan to room temperature. As it cools, the center will set into its signature gooey texture.
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Formation & Presentation
· Serving: Once completely cool, dust the entire surface generously with powdered sugar using a fine-mesh sieve.
· Cutting: For neat squares, use a sharp knife wiped clean between cuts.
· Serving Style: This cake is sublime at room temperature, slightly warm, or even chilled from the refrigerator. Serve it on its own, or with a dollop of freshly whipped cream or a scoop of vanilla ice cream to complement the warm spices.
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Nutrition Information
(Please note: The following is an estimate per serving, assuming 16 slices.)
· Calories: ~380 kcal
· Total Fat: ~18 g
· Saturated Fat: ~10 g
· Cholesterol: ~85 mg
· Sodium: ~280 mg
· Total Carbohydrates: ~52 g
· Sugars: ~40 g
· Protein: ~4 g
A Note on Benefits: While this is decidedly a decadent dessert, the pumpkin puree does provide a nutritional silver lining. It is an excellent source of Vitamin A (in the form of beta-carotene), which is vital for eye health and immune function. It also provides fiber, aiding in digestion. Enjoy it as a delightful treat that also offers a small boost of wholesome nutrition.
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A Conclusive Slice of Comfort
The Pumpkin Spice Gooey Cake is more than just a dessert; it’s an experience. It fills your home with the aromatic promise of autumn and delivers a texture that is the perfect harmony between a firm crust and a meltingly soft center. Its simplicity in preparation belies its complex and satisfying flavor, making it a recipe you will return to year after year. So, preheat your oven, gather your ingredients, and prepare to make the ultimate fall treat that will capture the hearts of all its lovers.