Gooey Pumpkin Butter Cake
Ingredients
Pumpkin Cake Layer
- 2 large Eggs
- 1.5 cups Brown Sugar
- 1 tablespoon Butter Melted
- 1 tablespoon Maple Syrup
- .5 can Pumpkin
- 1 cup Flour
- 1 teaspoon Baking Powder
- .5 teaspoon Baking Soda
- 1 tablespoon Cinnamon
- 1 teaspoon Nutmeg
- 1 teaspoon Cloves
- 1 tbs Ginger
- .5 teaspoon Allspice
- 1 teaspoon Salt
Gooey Layer
- 8 oz Cream Cheese Room Temperature
- 1 large Egg
- 3 cup Powdered Sugar
- 1 tablespoon Vanilla
Equipment
- 1 Springform Pan
- 1 parchment paper
- 2 Mixing Bowls
Method
Initial Prep
- Preheat over to 350
- Spray Springform Pan with non-stick baking spray, and line bottom of pan with parchment paper.
Cake Layer
- Mix together eggs, brown sugar, melted butter, maple syrup, vanilla, and pumpkin (wet ingredients).
- In separate bowl, which together flour, baking powder, baking soda, spices, and salt (dry ingredients).
- Fold together wet and dry ingredients into single bowl, stirring just until mixed together. Set aside.
Gooey Layer
- In stand mixer, beat cream cheese with paddle attachment until smooth and creamy.
- Add egg and mix until smooth. Slowly add in powdered sugar and mix until well incorporated.
- Stir in vanilla.
Assemble and Bake
- Pour cake batter into prepared spring-formed pan and spread evenly.
- Top with cream cheese mixture in dollops and spread as evenly as possible, while ensuring the two layers are not combined.
- Bake in preheated oven (350 degrees) for 35-45 minutes. (Every oven is different, so begins checking sooner than you think, to prevent over banking.)
- The cake is done with toothpick comes out with just a few moist crumbles.
- Cook cake on counter and then transfer to refrigerator to chill before serving,.