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Gooey Pumpkin Butter Cake with Pecans

  • Prep 15 min
  • Total 1 hr 30 min
  • Servings 8

An over-the-top gooey pumpkin cake with caramel sauce and candied pecans. MORE + LESS -

Stephanie Wise Stephanie Wise
March 18, 2015

Ingredients

Cake base:

1
box Betty Crocker™ SuperMoist™ yellow cake mix
8
tablespoons (1 stick) unsalted butter, melted and cooled slightly
1
egg

Filling:

1
(8 ounce) package cream cheese, softened
1
(15 ounce) can pumpkin
8
tablespoons (1 stick) unsalted butter, melted and cooled slightly
1
teaspoon vanilla
3
eggs
1
(16 ounce) box or bag powdered sugar
2
teaspoons pumpkin pie spice
Caramel sauce and candied pecans, for topping

Steps

Hide Images
  • 1
    Heat oven to 350°F. Line bottom of a 10-inch round springform pan with parchment paper, then lightly spray pan with cooking spray (alternatively, you can use a greased 13 x 9-inch pan).
  • 2
    Cake base: In a large bowl or bowl of a stand mixer, beat cake mix, melted butter and egg until well combined. Spread and press batter evenly into bottom of prepared pan.
  • 3
    Filling: In another large bowl (or clean bowl of a stand mixer), beat cream cheese and pumpkin until well combined. Add melted butter, vanilla and eggs; stir until combined. Stir in powdered sugar and pumpkin pie spice until just combined. Pour batter evenly into pan over cake base.
  • 4
    Bake 1 hour to 1 hour 15 minutes, until center of cake is just set and slightly wobbly (if using a 13x9-inch pan, lessen the baking time). Cool completely on a cooling rack.
  • 5
    Remove sides of springform pan. Serve slices of cake with caramel sauce and candied pecans on top.

Expert Tips

  • Purchase candied pecans at the grocery store or make your own. Plain pecans can be substituted for candied if desired.

Nutrition Information

No nutrition information available for this recipe

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