Ingredients & Their Formation
This recipe is wonderfully simple, relying on a cake mix for the base and a creamy topping for the iconic gooey texture.
For the Cake Layer:
· 1 box (15.25 oz / 432 g) yellow cake mix: This forms the structural base of the cake. The mix provides the perfect balance of flour, sugar, and leavening agents.
· 1 large egg: Binds the cake mix together, creating a firm, press-in crust.
· ½ cup (115 g) unsalted butter, melted: Adds richness and moisture, transforming the dry mix into a pliable dough.
For the Gooey Pumpkin Layer:
· 1 can (15 oz / 425 g) pure pumpkin puree: The star of the show! It provides flavor, moisture, and a beautiful orange hue. (Not pumpkin pie filling).
· 3 large eggs: Provide structure and help emulsify the gooey layer.
· 1 teaspoon vanilla extract: Enhances the overall warmth and sweetness.
· ½ cup (115 g) unsalted butter, melted: Adds to the rich, gooey texture.
· 1 package (8 oz / 227 g) full-fat cream cheese, softened: The key to the creamy, tangy, and gooey filling. It must be at room temperature to blend smoothly.
· 2 teaspoons pumpkin pie spice: The quintessential fall flavor blend.
· 1 box (16 oz / 454 g) confectioners’ sugar: Dissolves easily to create a smooth, sweet filling without graininess.
Instructions & Methods
see continuation on next page
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