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· 4.6 from 4 reviews

If you’re anything like me, you probably love a dessert that feels like a warm hug on a chilly day—something rich, moist, and just a little bit indulgent. That’s exactly why you’ll adore this Pumpkin Gooey Butter Cake Recipe. It combines the cozy spice of pumpkin pie with a sinfully gooey texture that’s utterly irresistible. I whipped this up last fall when friends came over, and honestly, it disappeared faster than I expected—everyone kept asking for the recipe, and I couldn’t blame them!

This Pumpkin Gooey Butter Cake Recipe is perfect for those moments when you want to serve something special without spending hours in the kitchen. Whether it’s for a family dinner, holiday gathering, or just a sweet weekend treat, this cake hits the spot every time. Plus, the ingredients are simple pantry staples, and the steps are straightforward, making it a great bake to try for both newbies and seasoned pros.

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Why This Recipe Works

Perfect Texture Balance: The combination of yellow cake mix and a luscious pumpkin cream cheese filling creates that signature gooey center you’ll crave.
Simple Ingredients: You only need a few common items, making it easy to pull together even on a whim.
Fall Flavors Every Bite: Pumpkin pie spice and real pumpkin combine to deliver warm seasonal flavors without being overpowering.
No-Fuss Prep: Easy mixing and one pan baking means less clean-up and more time to enjoy with friends and family.

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

This Pumpkin Gooey Butter Cake Recipe is all about the harmony between a simple cake base and a rich, creamy pumpkin topping. Each ingredient plays its part in delivering that perfect gooey consistency and delicious flavor. When shopping, look for fresh pumpkin puree (not pie filling) and good quality cream cheese for the best results.

Yellow cake mix: Acts as the sturdy yet soft base for the cake; using a box mix keeps things quick and foolproof.
Eggs: Add structure and moisture to both the crust and the filling layers.
Butter (melted): Adds richness and helps bind ingredients together, while keeping the final cake moist.
Pumpkin puree: The star flavor here, bringing smooth texture and that unmistakable autumn taste.
Cream cheese (softened): Gives the filling a dreamy, creamy tang that balances the sweetness beautifully.
Vanilla extract: Enhances all the flavors and provides a subtle warmth.
Powdered sugar: Sweetens and thickens the filling for that signature gooey finish.
Pumpkin pie spice: A blend of cinnamon, nutmeg, and cloves that instantly transports you to cozy fall moments.

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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

I love to put my own little spin on this Pumpkin Gooey Butter Cake Recipe to keep it fresh and suited to whoever’s coming to my kitchen. Sometimes I swap the pumpkin pie spice for more cinnamon or add a splash of bourbon to the filling for a grown-up twist. Play around and find your favorite!

Gluten-Free Option: Try a gluten-free yellow cake mix to make this safe for gluten-sensitive friends. Just check the baking time carefully.
Extra Spice: Add a pinch of ground ginger or cloves if you want a bolder fall flavor; I find it pairs beautifully with the pumpkin.
Nutty Crunch: Sprinkle chopped pecans or walnuts on top before baking for some textural contrast—this was a crowd favorite during my last autumn gathering.
Sweet Topping: A drizzle of caramel sauce or a dusting of cinnamon sugar post-bake adds a lovely finishing touch.

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

Step 1: Mix and Press the Cake Base

Start by preheating your oven to 350°F – this ensures it’s hot and ready when your batter is mixed. In a large bowl, combine the yellow cake mix, one egg, and 8 tablespoons of melted butter. Use an electric mixer to stir until it’s fully blended. Then, press this mixture evenly into the bottom of a greased 13×9-inch baking pan. Pressing firmly but gently helps create that sturdy crust that perfectly contrasts the gooey filling.

Step 2: Prepare the Creamy Pumpkin Filling

In another big bowl, beat together the softened cream cheese and pumpkin until silky smooth—this is key to avoid lumps in the final cake. Add in the 3 eggs, vanilla extract, and another 8 tablespoons of melted butter, mixing well after each addition. Then stir in the powdered sugar and pumpkin pie spice, making sure everything is evenly combined. This filling is decadent and richly flavored, so don’t rush this step!

Step 3: Bake to Gooey Perfection

Pour or spoon the pumpkin cream cheese mixture right over the pressed cake base, spreading gently into an even layer. Bake at 350°F for 40 to 50 minutes — keep a close eye near the end so you don’t overbake. The edges should look set, but the center still jiggles slightly. That wobble is your sign the cake will be wonderfully gooey once cooled.

Step 4: Cooling and Serving

Allow the cake to cool completely in the pan. This step helps the filling set just enough while keeping that classic gooey texture in the middle. I usually like to chill mine for about an hour before slicing. Serve it with a big dollop of whipped cream, and trust me, it’s a total game changer.

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Pro Tips for Making Pumpkin Gooey Butter Cake Recipe

Use Room Temperature Ingredients: Make sure your cream cheese and eggs aren’t cold to avoid lumps in the filling and to ensure even mixing.
Don’t Overbake: Pull the cake from the oven when the center still has a little jiggle—it will firm up as it cools, keeping it gooey inside.
Grease Your Pan Well: A light coating of butter or spray helps the cake release easily for clean slices.
Mix Ingredients Just Right: Overmixing the batter or filling can make the texture tough—mix until combined and smooth, then stop.

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

My go-to garnish is a generous spoonful of freshly whipped cream—simple, creamy, and it cuts through the sweetness perfectly. Sometimes I sprinkle a pinch of cinnamon or a few toasted pecan halves on top for extra flavor and crunch. If you’re feeling fancy, a drizzle of caramel sauce makes it feel like a dessert from your favorite café.

Side Dishes

This cake pairs beautifully with a hot cup of coffee or spiced chai tea. For a holiday gathering, I like serving it alongside a scoop of vanilla ice cream or a warm mug of mulled cider. It’s a sweet ending that balances nicely with cozy drinks.

Creative Ways to Present

If you’re bringing this to a party, slice the cake into bite-sized squares and serve on a pretty platter with toothpicks for easy sharing. For Thanksgiving, I’ve layered slices in a trifle bowl with whipped cream and crumbled gingersnaps for a stunning layered dessert. It’s a fun twist that impresses every time!

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Gooey Butter Cake keeps well stored in an airtight container in the fridge for up to 4 days. I usually cover the pan tightly with plastic wrap right after cooling. The flavors even deepen a bit after a day, so sometimes I find it tastes even better the next day!

Freezing

You can freeze this cake in individual slices wrapped tightly in plastic wrap and then foil, or freeze the whole pan covered well. I recommend freezing for no longer than 2 months. When you’re ready to eat, thaw overnight in the fridge for the best texture.

Reheating

To reheat, warm individual slices in the microwave for 15-20 seconds to revive that gooey softness. If reheating a larger portion, cover with foil and warm in a 325°F oven until heated through, about 10-15 minutes. Whipped cream can be added fresh after warming.

FAQs

Can I use homemade pumpkin puree for the Pumpkin Gooey Butter Cake Recipe?

Absolutely! Homemade pumpkin puree works beautifully in this recipe—just make sure it’s cooked and pureed smoothly. Avoid pumpkin pie filling since it has added sugars and spices which could throw off the balance.
How do I know when the Pumpkin Gooey Butter Cake is done baking?

Look for edges that are set and slightly pulling away from the pan, while the center should still jiggle gently if you shake the pan. The cake continues to set as it cools, preserving that signature gooey texture.
Can I make this cake ahead of time?

Yes! You can bake it a day ahead and store it in the fridge. Just bring it to room temperature or lightly warm before serving for the best flavor and texture.
Is it possible to convert this recipe to vegan?

While a bit tricky due to the cream cheese and eggs, you could try vegan substitutes like plant-based cream cheese and egg replacers, but the texture and flavor won’t be quite the same as the classic Pumpkin Gooey Butter Cake Recipe.

Final Thoughts

There’s something truly comforting about a slice of this Pumpkin Gooey Butter Cake Recipe that I haven’t found in many other desserts. It’s like the perfect blend of ease, flavor, and that “wow” factor all wrapped in one pan. Whether you’re making it for yourself, family, or friends, I’m confident you’ll find this cake becoming a go-to seasonal favorite—just like I did. So grab your mixer, a can of pumpkin, and let’s get baking!