Pumpkin Spice Butter Cake

Course Cakes, Dessert

Cuisine American, Southern

Keyword pumpkin-cake-recipe, pumpkin-spice-butter-cake, pumpkin-spice-gooey-butter-cake

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings pieces

Calories 393kcal

Author Melissa Sperka

Preheat the oven to 350°F. Butter and flour a 9-inch springform pan or spray liberally with baking spray. Set aside. (To prevent batter escaping from the springform pan, cover the bottom and 1-inch up the sides of the pan with aluminum foil.)
Using an electric mixer cream together the butter, both sugars and vanilla extract. Beat for 2 minutes on medium-high speed stopping to scrape the sides of the bowl periodically until fluffy and light beige in color.
Add the pumpkin beating until incorporated.
Add the eggs one at a time beating well after each addition.
In a separate bowl use a whisk to sift together the flour, pumpkin pie spice, baking powder and salt.
Lower the speed of the mixer and add the sifted dry ingredients to the pumpkin mixture alternately with the sweetened condensed milk beginning and ending with flour.
After all has been added beat for about 30-45 seconds. Scrape the sides and bottom of the bowl.
Pour the batter evenly into the prepared pan. Bounce gently to release trapped air.
Place into the oven and bake for 60-70 minutes (1 hour to 1 hour 10 minutes) OR until a toothpick inserted into the center shows moist crumbs. Do not over bake. Check at 45 minutes and lay a piece of aluminum foil on top to prevent over browning, if needed.
Cool in the pan for 10 minutes then remove the outer ring. Cool to room temperature on a wire rack.
Serve drizzled with bourbon pecan praline sauce and a dollop of whipped cream, if desired.

Pumpkin - Please note, this recipe uses 100% pumpkin puree not pumpkin pie filling. It's found on the baking aisle year-round. You could also use mashed sweet potato puree.
Spices - Pumpkin spice and pumpkin pie spice is essentially the same thing. You can make your own for this pumpkin gooey butter cake. You can replace pumpkin pie spice with 2 teaspoons ground cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon ground cloves or allspice and 1/4 teaspoon ground nutmeg.
Topping Variations - You can finish this cake with a simple dusting of powdered sugar or serve it slightly warm with a scoop of vanilla ice cream and a drizzle of caramel sauce.
Pecan Praline Sauce - The praline pecan sauce drizzle on top is optional, but it's well worth the effort to make. You can also make it up to 2 days in advance then warm it slightly in the microwave until it's able to be easily poured over the top of the cake before serving.
How to Make Homemade Fresh Whipped Cream - Use a mixer to whip together 2 cups of heavy cream with 1/4 cup of granulated sugar and 1 teaspoon of vanilla extract until stiff peaks form. Store chilled until serving. You could also use Cool Whip.