Name: Pumpkin Gooey Butter Cake Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 box yellow cake mix; 1 egg; 8 tablespoons butter, melted; 1 15-ounce can pumpkin; 1 8-ounce package cream cheese, softened; 3 eggs; 1 teaspoon vanilla extract; 8 tablespoons butter, melted; 1 16-ounce box powdered sugar; 2 teaspoons pumpkin pie spice

Jump to Recipe· 4.5 from 10 reviews

If you love the idea of rich, comforting pumpkin desserts, then you’re going to absolutely adore this Pumpkin Gooey Butter Cake Recipe. This cake combines the sweet, spicy flavors of pumpkin pie filling with a super moist, buttery base that results in a luscious, gooey texture that feels like a warm hug in dessert form. I first made this recipe during a chilly fall evening, and it instantly became my go-to treat for family gatherings and cozy nights.

What makes this Pumpkin Gooey Butter Cake Recipe truly special, in my experience, is how effortlessly it comes together while still delivering that bakery-quality indulgence. Whether you’re making it for a holiday party, a casual weekend dessert, or just because the pumpkin craving hits, it’s guaranteed to impress and satisfy anyone who tastes it.

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Why This Recipe Works

Simple Ingredients: Using pantry staples like boxed cake mix and canned pumpkin makes this recipe easy and accessible.
Perfect Gooey Texture: The filling stays delightfully creamy and gooey without being runny—just how a good butter cake should be.
Balanced Flavor: Pumpkin pie spice blends beautifully with the buttery crust to give it a warm, festive taste.
No-Fuss Prep: It’s a one-bowl filling and quick assembly, ideal for bakers at any skill level.

A square piece of golden brown cake with a slightly crumbly top layer sits in the center of a white plate, topped with a small swirl of white whipped cream. Next to the cake, a silver fork rests on the plate’s right side. In the background, there is a white marbled surface with more plates holding similar cake pieces, and a baking pan with more cake is visible on the left side. The texture of the cake looks soft but firm, and the overall setting is bright and clean. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

All the ingredients in this Pumpkin Gooey Butter Cake Recipe come together to create a harmonious blend of flavors and textures. Using a yellow cake mix as the base provides a buttery foundation that pulls together with the cream cheese and pumpkin filling — and a few pantry staples make the process super friendly for busy days.

Yellow cake mix: The boxed mix simplifies the crust and adds just the right amount of sweetness and texture.
Eggs: Eggs bind the crust and filling, contributing to that rich, custardy consistency.
Butter: Melted butter adds moisture and that signature buttery flavor in both the crust and filling.
Canned pumpkin: Makes the filling moist with authentic pumpkin flavor—opt for pure pumpkin, not pumpkin pie filling.
Cream cheese: Adds tanginess and creaminess, balancing sweetness and creating the gooey effect.
Vanilla extract: Enhances the overall flavor depth with a warm, subtle aroma.
Powdered sugar: Sweetens the filling and smooths out the texture perfectly.
Pumpkin pie spice: Essential for that classic fall flavor, blending cinnamon, nutmeg, and other spices.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best things about this Pumpkin Gooey Butter Cake Recipe is how flexible it is. I often tweak it depending on the season or who I’m serving it to. Feel free to make it yours by adjusting the spices or even trying a few fun add-ins.

Spiced Up: I like to add a pinch of ground ginger or cloves for extra warmth when fall rolls around.
Nutty Twist: Toasted pecans or walnuts sprinkled on top add a lovely crunch and pair wonderfully with pumpkin.
Gluten-Free Option: Swap the cake mix for a gluten-free brand if you need to accommodate sensitivities without losing flavor.
Less Sweet: If you prefer, reduce the powdered sugar by a quarter cup—great for those who want a more balanced sweetness.

Step-by-Step: How I Make Pumpkin Gooey Butter Cake Recipe

Step 1: Prep the buttery crust

Start by preheating your oven to 350°F (175°C). Then, in a large mixing bowl, combine the yellow cake mix, one egg, and 8 tablespoons of melted butter. I like using an electric mixer here to fully blend everything into a soft, sandy batter. Once mixed, press this mixture firmly into the bottom of your greased 13×9-inch pan. Press evenly so it creates a sturdy base but don’t overwork it, or you’ll lose some tender crumbs.

Step 2: Whip together the pumpkin filling

In a separate bowl, beat together the softened cream cheese and canned pumpkin until perfectly smooth. Next, add the three eggs, vanilla extract, and another 8 tablespoons of melted butter. Beat everything until combined. Finally, stir in the powdered sugar and pumpkin pie spice. The filling should be creamy, smooth, and slightly thick—perfect for spreading over the crust.

Step 3: Assemble and bake

Spread the pumpkin cream cheese filling evenly over your cake crust. This is where patience pays off—try to keep the layer smooth to ensure even baking. Bake in the oven for 40 to 50 minutes, keeping a close eye. Remember, you want the center to stay a bit gooey, so don’t overbake. The edges should be set but the middle will still jiggle slightly when you gently shake the pan.

Step 4: Cool and serve

Once out of the oven, let your cake cool to room temperature. If you can wait, chilling it a bit in the fridge helps it slice nicely. I like serving this Pumpkin Gooey Butter Cake with a generous dollop of whipped cream — it’s a total crowd-pleaser!

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Pro Tips for Making Pumpkin Gooey Butter Cake Recipe

Use room temperature ingredients: Softened cream cheese and eggs mix more smoothly and create a perfect texture.
Don’t skip the pumpkin pie spice: It’s the secret to that cozy pumpkin flavor everyone loves.
Watch your bake time carefully: Overbaking dries out the gooey center, so check at 40 minutes and then every 5 minutes.
Grease the pan well: A lightly buttered or sprayed pan helps the cake release easily without losing any of that buttery crust.

How to Serve Pumpkin Gooey Butter Cake Recipe

A square piece of golden-brown cake with a moist, slightly crumbly texture is placed in the center of a white plate with thin silver lines. The cake has two layers— a denser brown base and a lighter orange top layer. On top of the cake, there is a generous swirl of white whipped cream with soft peaks, creating a fluffy texture. A silver fork holds a small triangular piece of cake lifted slightly from the plate. In the background, there are two more white plates each with a similar square slice of cake, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top my slices with freshly whipped cream and a light dusting of cinnamon or nutmeg—it’s such a simple touch that adds visual appeal and a burst of extra spice. Sometimes I even sprinkle on some chopped toasted pecans to add crunch and a nutty contrast to the creamy texture.

Side Dishes

This cake pairs wonderfully with a hot cup of coffee or chai tea, making it a perfect late-afternoon treat. If you’re serving it for dessert, I like a scoop of vanilla ice cream or even a drizzle of caramel sauce alongside it.

Creative Ways to Present

For holidays or special occasions, I sometimes cut the cake into mini squares and serve them on a festive platter with whipped cream piped onto each piece. You can also layer it in a trifle dish with a bit of whipped cream between layers for an impressive pumpkin dessert parfait.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Gooey Butter Cake stays fresh when stored covered in the refrigerator for up to 4 days. Just make sure to keep it in an airtight container or wrap it tightly with plastic wrap to prevent it from drying out or picking up fridge odors.

Freezing

I’ve frozen this cake successfully by cutting it into portions and wrapping each piece in plastic wrap, then placing them in a freezer bag. It keeps well for up to 3 months. When you’re ready, thaw it overnight in the fridge for best results.

Reheating

To reheat, I pop a slice in the microwave for about 20-30 seconds just to warm it up slightly without melting the cream cheese filling too much. Alternatively, warming in a low oven (around 300°F) wrapped in foil works well if you’re warming multiple servings.

FAQs

Can I use homemade pumpkin puree for this recipe?

Absolutely! Homemade pumpkin puree works great and adds a fresh flavor. Just be sure it’s not too watery—drain any excess moisture to keep the filling from becoming too runny.
What if I don’t have pumpkin pie spice?

You can easily make your own blend using cinnamon, nutmeg, ginger, and cloves or allspice in small amounts. This lets you control the spice balance to your liking.
How do I know when the Pumpkin Gooey Butter Cake is done?

Look for the edges to be set and lightly golden, but the center should still jiggle slightly when you gently shake the pan. If it’s too firm, it may be overbaked and lose the gooey texture.
Can I make this cake ahead of time for a party?

Yes! This dessert actually tastes better after it has had some time to chill and the flavors meld together. Simply bake, cool, and refrigerate overnight, then serve the next day with your favorite garnishes.

Final Thoughts

This Pumpkin Gooey Butter Cake Recipe has become a fall favorite in my kitchen because it’s effortlessly delicious and always gets rave reviews. It brings together the best of pumpkin pie flavors with a rich, buttery, and gooey texture that’s just irresistible. I hope you give it a try soon and make it your own little slice of autumn indulgence—you definitely won’t regret it!