Pumpkin Gooey Butter Cake

This Pumpkin Gooey Butter Cake is everything you love about autumn desserts—warm spices, rich pumpkin flavor, and a buttery, melt-in-your-mouth filling. It starts with a soft cake base and is topped with a luscious pumpkin cream cheese layer that bakes into a gooey, custard-like perfection. Whether it’s for Thanksgiving or a cozy weekend treat, this dessert never fails to impress.

The first time I baked Pumpkin Gooey Butter Cake, I brought it to our family’s fall potluck instead of the usual pumpkin pie. My husband took one bite and said, “This is what pumpkin pie wants to be.” My daughter called it “pumpkin brownies” and couldn’t stop sneaking forkfuls from the pan. It’s been a must-bake in our house every fall ever since, especially when we want something festive, easy, and seriously delicious.

Why You’ll Love Pumpkin Gooey Butter Cake

• Gooey, Creamy Center with rich pumpkin spice flavor

• Soft Cake Bottom for the perfect contrast in texture

• Easy to Make with boxed cake mix and pantry staples

• Perfect for Holidays, Potlucks, and Pumpkin Season

Ingredients Notes For Pumpkin Gooey Butter Cake

Crust Layer:

• Yellow Cake Mix: Forms the base and adds sweetness

• Egg: Binds the crust

• Melted Butter: Adds richness and moisture

Filling Layer:

• Cream Cheese: Softened for a creamy texture

• Canned Pumpkin: Pure pumpkin puree, not pumpkin pie filling

• Eggs: Help set the custard-like filling

• Powdered Sugar: Sweetens and thickens

• Pumpkin Pie Spice: A warm blend of cinnamon, nutmeg, ginger, and cloves

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• Vanilla Extract: Rounds out the flavor

Recipe Steps

1. Preheat Oven: Set to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Make the Crust: Mix cake mix, egg, and melted butter in a bowl until combined. Press evenly into the bottom of the prepared pan.

3. Make the Filling: Beat cream cheese until smooth. Add pumpkin, eggs, vanilla, and pumpkin pie spice. Gradually mix in powdered sugar until creamy.

4. Assemble: Pour the filling over the crust and spread evenly.

5. Bake: Bake for 45–50 minutes. The edges should be set, but the center will still look slightly gooey—that’s the magic!

6. Cool & Serve: Let cool completely before slicing. Serve as is or top with whipped cream and a sprinkle of cinnamon.

Storage Options

• Refrigerator: Store covered for up to 5 days

• Freezer: Freeze slices tightly wrapped for up to 2 months

• Serve Chilled or Room Temp depending on your preference

Variations & Substitutions

• Use Spice Cake Mix for even more autumn flavor

• Add Pecans on top for crunch

• Maple Twist: Add a splash of maple syrup to the filling

Frequently Asked Questions

Can I use pumpkin pie filling? No—make sure to use pure canned pumpkin to control the sweetness and spices.

Why is the center still soft? That’s normal! It firms up as it cools and is supposed to be gooey.

Do I need to refrigerate it? Yes—because of the cream cheese filling, keep it stored in the fridge.

Pumpkin Gooey Butter Cake

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Course: Dessert

Kitchen: American, Southern-Inspired

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 12

Ingredients

 

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• ▢ For the Cake Base:
• ▢ 1 box 15.25 oz yellow cake mix
• ▢ 1 egg
• ▢ ½ cup 1 stick / 0.25 lbs unsalted butter, melted
• ▢ For the Pumpkin Gooey Layer:
• ▢ 1 15 oz / 0.9 lbs can pumpkin purée (not pumpkin pie mix)
• ▢ 1 8 oz / 0.5 lbs package cream cheese, softened
• ▢ 2 eggs
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup 0.25 lbs unsalted butter, melted
• ▢ 1 16 oz / 1 lb box powdered sugar
• ▢ 1 teaspoon cinnamon
• ▢ ½ teaspoon nutmeg
• ▢ ½ teaspoon ginger optional for extra spice
• ▢ ¼ teaspoon salt

Instructions

• Preheat Oven:
• Preheat to 350°F (175°C).
• Grease a 9x13-inch baking dish.
• Make the Cake Base:
• In a mixing bowl, combine the dry cake mix, egg, and melted butter.
• Mix until a thick dough forms, then press evenly into the bottom of the prepared pan.
• Prepare the Gooey Pumpkin Filling:
• In a large bowl, beat together cream cheese and pumpkin until smooth.
• Add eggs, vanilla, and melted butter, mixing until combined.
• Stir in powdered sugar, spices, and salt. Mix until smooth and creamy.
• Assemble & Bake:
• Pour the pumpkin mixture over the cake base and smooth the top.
• Bake for 45–50 minutes. The center should be slightly wobbly—don’t overbake.
• Let cool completely to set before slicing.
• Serve:
• Dust with powdered sugar or serve with whipped cream if desired.
• Store leftovers in the fridge for up to 4–5 days.