Pumpkin Maple Gooey Butter Cake

November 4, 2021

Our pastry chef always likes to share one or two recipes a season, even if they don’t include our yummy gourmet cookies.
Here’s one from our 2021 Fall catalog.

For one 8″ x 8″ square pan:

For the cake base
• One 15-oz box spice cake mix
• 1 cup whole eggs
• 1 tbsp vanilla extract
• 1 tbsp maple extract
• ½ cup butter, melted

For the gooey pumpkin layer
• ½ lb cream cheese
• ½ cup butter, melted
• 2 tbsp cornstarch
• 1½ tbsp pumpkin spice
• 3½ cup powdered sugar
• ½ cup whole eggs
• ½ cup pumpkin puree
• 1 tbsp vanilla extract

Directions

1. Grease an 8″x8″ pan and line the
   bottom with parchment paper.
   Pre-heat oven to 325°F.
2. In the bowl of a mixer with the paddle
   attachment, mix together all cake base
   ingredients. Mix on low speed
   to combine, then increase to
   medium-high speed to make a
   smooth batter. Scrape the bowl
   and mix again at medium high
   speed to incorporate all
   ingredients.
3. Pour batter into the prepared
   pan and smooth with a small
   spatula.
4. In another bowl, combine
   cream cheese, melted butter,
   cornstarch and spices. Mix on
   low speed to incorporate.
   Scrape the bowl and mix on
   medium speed to achieve a
   smooth batter with no lumps
   remaining.
5. Add powdered sugar to the bowl and
   mix on low speed. With the mixer
   running begin adding the eggs,
   pumpkin and vanilla until all is
   incorporated. Scrape the bowl and
   continue mixing until the mixture is
   free of lumps.
   Pour pumpkin mixture over the
   cake base in the pan and smooth out
   using a small spatula. Bake for
   approximately 35-45 minutes. As the
   mixture bakes, the cake will rise to
   the top and the custard will sink to
   the bottom.
6. Allow to cool and refrigerate
   overnight. Cut into 9 squares and
   liberally dust with powdered sugar.