Pumpkin Gooey Butter Cake
Pumpkin Gooey Butter Cake recipe is always a classic and I swear it is better than pumpkin pie. It is even better than pumpkin pie and always a favorite in Fall and around the holidays. A simple crust made from a yellow cake mix get topped with the most luscious pumpkin filling of pumpkin, butter, cream cheese and powdered sugar. A sprinkle of powdered sugar and a dollop of whipped cream makes this cake a showstopper.
There’s something magical about fall even though I mourn the end of summer so badly. I love me some summer most of all! The crisp air, the golden leaves, and, of course, the irresistible urge to bake something that fills your home with warmth and comforting smells makes fall not so bad. For me, that something is always a Pumpkin Gooey Butter Cake.
It’s rich, it’s indulgent, and it’s not here to play games. This cake knows it’s the star of the fall dessert lineup (ok, my Pumpkin Cheesecake Bars are tied for first), and it’s strutting its stuff with a buttery swagger. Sorry, I’m a dork and I know that I am. Save this one now for Thanksgiving dessert! I am love it more than any of my other pumpkin recipes on my website.
This cake is more than just a dessert—it’s a slice of tradition, steeped in memories that go back years. It just melts in your mouth. The edges were slightly caramelized, and the center jiggled ever so slightly, like a perfectly set custard.
The name is this cake was the word “gooey” in it and it lives up to its name. You may remember my Ooey Gooey Butter Cake Bars. We let it cool just enough to cut a slice, and when I took that first bite, I knew we had created something special.
This cake is essentially a mash-up of two straightforward elements: a dense, buttery crust made easily from a cake mix and a smooth, spiced pumpkin filling. The base is more than just a support—it’s a key player, with a satisfying texture from the crispy crust that contrasts the creamy pumpkin topping.
The pumpkin layer isn’t overly sweet or super spiced like in my No Bake Pumpkin Cheesecake; it’s balanced, letting the natural taste of the pumpkin shine through without being masked by too much sugar or spice. I’m personally not a huge fan of overly spiced fall desserts, so this one is perfect.
A Few Tips and Tricks
Through much trial and error, I’ve picked up a few tips to make this cake truly outstanding:
- Use a good quality yellow cake mix. It really makes a difference!
- Don’t Overbake: The key to achieving that perfect gooey center is to pull the cake out of the oven when the edges are set, but the center still has a slight jiggle. It will continue to set as it cools, so keep that in mind.
- Serve with Whipped Cream: A dollop of fresh whipped cream, lightly sweetened and with a hint of vanilla, complements the rich, spiced cake beautifully.
- Simplicity– no water bath that come with cheesecakes, no cracks, no baking, no burning the pie on Thanksgiving day.
So, as the leaves turn colors and the air gets crisp and cool, I invite you to try this recipe. Who knows? It might just become a tradition in your home too. Enjoy the warmth, the gooey goodness, and the sweet nostalgia that comes with every bite of this Pumpkin Gooey Butter Cake! You really need to also try my BAKED Double Layer Pumpkin Cheesecake.
Tips and Tricks
- Store leftovers in an airtight container in refrigerator for up to 3 days.
- You can use pumpkin pie spice instead of cinnamon if that’s all you have on hand.
- You can use spice cake mix instead of yellow if you prefer but it will give it a stronger pumpkin flavor.
Pumpkin Gooey Butter Cake
Ingredients
- 1 15.25 ounce box yellow cake mix
- 2 sticks of butter 1 cup, divided
- 1 15 ounce can pumpkin puree
- 1 8 ounce block cream cheese, softened to room temperature
- 4 eggs
- 1 teaspoon vanilla extract
- 3 ½ cups powdered sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees.
- Melt one stick of butter in the microwave.
- Combine the cake mix, 1 stick melted butter and one egg and mix well.
- Line a 9x13 cake pan with parchment paper.
- Press the cake mixture evenly into the bottom of the pan.
- In a bowl whisk together the softened cream cheese and pumpkin until smooth.
- Add the 3 eggs, vanilla, and other stick of melted butter, cinnamon and beat together.
- Next add the powdered sugar and mix well.
- Pour the pumpkin mixture over crust batter and bake for 40 to 50 minutes until the center is just set but still slightly jiggly in the middle.
- Sprinkle with more powdered sugar.
- Serve with a dollop of whipped cream and sprinkle of cinnamon (optional).
- Serve and enjoy!
Notes
Tips and Tricks
- Store leftovers in an airtight container in refrigerator for up to 3 days.
- You can use pumpkin pie spice instead of cinnamon if that's all you have on hand.
- You can use spice cake mix instead of yellow if you prefer but it will give it a stronger pumpkin flavor.
