Instructions & Methods
Method: The Two-Layer Technique
This recipe uses a simple two-layer method.The first layer is a press-in crust, and the second is a pourable, creamy topping that bakes into the signature gooey texture.
Step-by-Step Instructions:
1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly with butter or non-stick spray.
2. Create the Cake Base: In a medium bowl, combine the dry yellow cake mix, 1 melted egg, and ½ cup of melted butter. Stir until a thick, cohesive dough forms. Press this dough evenly into the bottom of the prepared pan using your fingers or the back of a spoon.
3. Make the Gooey Topping: In a large mixing bowl, beat the softened cream cheese until it is smooth and lump-free. This is crucial for a silky texture. Add the pumpkin puree, 3 eggs, vanilla extract, and the other ½ cup of melted butter. Beat until everything is well combined and smooth.
4. Incorporate Sugar and Spice: Gradually add the confectioners’ sugar and pumpkin pie spice to the cream cheese mixture. Beat on low speed initially to avoid a sugar cloud, then increase to medium until the mixture is completely smooth and silky.
5. Assemble and Bake: Pour the pumpkin gooey filling over the prepared cake base and spread it evenly to the edges.
6. Bake to Perfection: Bake for 40-50 minutes. The cake is done when the edges are lightly golden and puffed, but the center should still be jiggly. This jiggle is the secret to the gooey texture! Over-baking will result in a firmer, cake-like center.
7. Cool Completely: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack. This cooling period is essential for the gooey layer to set properly. For the best texture and clean slices, refrigerate for at least 2-3 hours before serving.
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