Pumpkin Gooey Butter Cake with Pecan Streusel & More Pressure Cooker Treats
This rich and spiced pumpkin gooey butter cake features a soft yellow cake crust, creamy pumpkin filling, and a crunchy pecan streusel topping – the perfect cozy dessert made quicker and moister using pressure cooker methods.
Equipment
- 1 Mixing bowl Large, for batter
- 1 9x13 pan greased
Ingredients
Main ingredients
- 1 boxed yellow cake mix
- 3 eggs divided
- 16 tablespoons unsalted butter melted and divided
- 1 8oz cream cheese softened
- 14 oz pumpkin puree
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- ½ cup flour
- ⅓ cup brown sugar
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon for streusel
- 4 tablespoons unsalted butter melted (for streusel)
- ¾ cup chopped pecans
Instructions
Instructions
- Preheat oven to 350°F and grease a 9x13 inch pan so nothing sticks later.
- Mix yellow cake mix, 1 egg, and 8 tablespoons melted butter till dough forms. Press this into the pan like a crust.
- Beat cream cheese until smooth. Add remaining 2 eggs and mix until combined.
- Add pumpkin puree, cinnamon, vanilla, and remaining 8 tablespoons melted butter. Mix until smooth and creamy.
- Slowly add powdered sugar, stir till no lumps remain. Pour pumpkin mixture over crust and smooth out.
- In a small bowl, mix flour and brown sugar. Cut in cold butter till crumbly, then sprinkle over pumpkin layer as streusel.
- Bake for 40–45 minutes until center sets and streusel top turns golden.
- Watch the steam cues - when the cake’s done, you’ll know it.
- Let the cake cool completely before slicing.
- Wrap leftovers in airtight container, store up to 4 days or freeze individually wrapped slices.
- Reheat microwave briefly, about 15 seconds per slice, to bring back buttery warmth.
Notes
Let cool completely before slicing. Use warm knife for clean slices. Store airtight up to 4 days, or freeze slices individually.