Gooey Pumpkin Butter Cake with Pecans
An over-the-top gooey pumpkin cake with caramel sauce and candied pecans.
Prep: 15 min | Total: 1 hr 30 min | Yield: 8 servings
Ingredients
Cake Base
- 1 (18.25 ounce) 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 extract
- 3 eggs
- 1 (16 ounce) box or bag powdered sugar
- 2 teaspoons pumpkin pie spice
Topping
- Caramel sauce
- Candied pecans**
Instructions
- Heat oven to 350 degrees 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).
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.
Filling
- In another large bowl (or clean bowl of a stand mixer), beat cream cheese and pumpkin until well combined.
- Add melted butter, vanilla extract and eggs; stir until combined.
- Stir in powdered sugar and pumpkin pie spice until just combined.
- Pour batter evenly into pan over cake base.
- Bake for 1 hour to 1 hour 15 minutes, until center of cake is just set and slightly wobbly (if using a 13 x 9-inch pan, lessen the baking time).
- Cool completely on a cooling rack.
- Remove sides of springform pan.
- Serve slices of cake with caramel sauce and candied pecans on top.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
** Purchase candied pecans at the grocery store or make your own. Plain pecans can be substituted for candied if desired.
Attribution
Recipe and photo used with permission from: Betty Crocker Kitchens
