Pumpkin Pecan Gooey Cake
This Pumpkin Pecan Gooey Cake has a buttery cake base, a silky pumpkin layer, and a crunchy pecan topping that bakes into the most irresistible dessert. It is easy, cozy, and perfect for fall gatherings or holiday dessert tables.
Servings: 12
Calories: 612kcal
Ingredients
For the Crust:
- 1 box yellow cake mix 15.25 ounces
- ½ cup unsalted butter melted
- 1 large egg
For the Filling:
- 8 ounces cream cheese softened
- 1 cup pumpkin purée not pie filling
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsalted butter melted
- 3½ cups powdered sugar
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
For the Topping:
- 1 cup chopped pecans
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon melted butter
Instructions
- Preheat oven to 350 °F (175 °C). Grease a 9×13-inch baking pan.
- In a large bowl, mix 1 box yellow cake mix, ½ cup melted butter, and 1 egg until combined. Press evenly into the bottom of the prepared pan.
- Beat 8 ounces cream cheese until smooth. Add 1 cup pumpkin purée, 3 eggs, 1 teaspoon vanilla, and ½ cup melted butter. Mix until creamy. Add 3½ cups powdered sugar, 2 teaspoons pumpkin pie spice, and ½ teaspoon salt. Beat until smooth and glossy.
- Pour the pumpkin filling over the crust and spread evenly. In a small bowl, combine 1 cup chopped pecans, 3 tablespoons brown sugar, 1 teaspoon cinnamon, and 1 tablespoon melted butter. Toss to coat, then sprinkle evenly over the top of the filling.
- Bake 40 to 45 minutes, until the edges are set but the center still jiggles slightly.
- Let cool completely before slicing into squares. The center will set as it cools.
- Top with whipped cream and a sprinkle of cinnamon sugar or drizzle with caramel sauce for extra indulgence.
Notes
- Use plain canned pumpkin, not pumpkin pie filling.
- Let the crust and filling sit for a minute before layering to make spreading easier.
- The center should jiggle slightly when it comes out. It sets as it cools.
- Chop the pecans small so they stick to the gooey filling instead of falling off.
- For extra indulgence, serve with whipped cream or caramel sauce.
- Store leftovers in the fridge. It gets even better the next day.
Nutrition
Serving: 1serving | Calories: 612kcal | Carbohydrates: 78g | Protein: 6g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 506mg | Potassium: 160mg | Fiber: 2g | Sugar: 58g | Vitamin A: 4030IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 2mg
