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Gooey Pumpkin Butter Cake Recipe

Gooey Pumpkin Butter Cake Recipe

This gooey pumpkin butter cake layers a buttery cake crust with a velvety pumpkin–cream cheese filling. Cozy spices and a soft, custardy center make it irresistible.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 16

Ingredients
 

Crust

  • 15.25 oz yellow cake mix one standard box
  • 7 tbsp unsalted butter, melted
  • 1 large egg

Filling

  • 9 oz cream cheese, softened
  • 1.125 cup pumpkin puree
  • 2 large eggs
  • 1.5 tsp vanilla extract
  • 3.5 cup powdered sugar sift if lumpy
  • 1.25 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.25 tsp fine salt

Instructions

Make the Crust

  • Heat oven to 350°F. Grease a 9×13-inch pan and line with a parchment sling.
  • Stir cake mix, melted butter, and egg until a thick dough forms.
  • Press dough evenly into the pan to form a firm, level crust.

Make the Filling & Bake

  • Beat cream cheese until smooth and fluffy.
  • Mix in pumpkin, eggs, vanilla, salt, cinnamon, ginger, and nutmeg until combined.
  • Gradually blend in powdered sugar on low, then beat until silky.
  • Pour filling over the crust and smooth the top.
  • Bake 38–45 minutes, until edges are set and the center jiggles slightly.
  • Cool completely. Chill 1 hour for cleaner slices, then cut and serve.

Notes

Try stirring 1/2 cup chopped toasted pecans into the crust or drizzle warm caramel over each slice. Serve lightly chilled with whipped cream. Store covered in the refrigerator up to 5 days, or freeze tightly wrapped for 2 months.
This recipe is an original creation inspired by classic Gooey Pumpkin Butter Cake Recipe flavors. All ingredient ratios and instructions are independently developed.