Pumpkin Gooey Butter Cake Recipe

Pumpkin Gooey Butter Cake is a fall dessert recipe, but I like to make (and eat!) this ooey gooey cake year-round! If you don’t know what gooey butter cake is, then you NEED to make this recipe ASAP. The combination of pumpkin and the gooey butter cake will blow your mind!

Two slices of Pumpkin Gooey Butter Cake on a plate

Pumpkin Gooey Butter Cake

Pumpkin Gooey Butter Cake is the perfect combination of two of my favorite desserts: gooey butter cake and pumpkin pie. It’s the perfect fall dessert recipe!

For those of you who don’t know what Gooey Butter Cake is, I’m about to change your life. It’s a dense, moist, gooey cake that hails from St. Louis. It’s a Midwest original and we are very proud of that! This cake is made from cake mix, butter, eggs, and cream cheese, creating one of the best cakes ever. It comes out more like a layered cake bar rather than traditional cake, and it is so delicious. We had it at my bridesmaids lunch, and all the girls who aren’t from the Midwest couldn’t believe their taste buds. It’s shockingly good, and I feel sorry for anyone that doesn’t have this cake in their lives.

Of course, I had to combine this cake with another one of my favorite desserts to create the PERFECT fall dessert recipe: Pumpkin Pie! Autumn is nothing without pumpkin flavored everything, so this Pumpkin Gooey Butter Cake recipe was bound to happen eventually. I just added in some pumpkin to the gooey top layer and…well, this pumpkin dessert has quite possibly changed my life!

Serve this Pumpkin Gooey Butter Cake on Thanksgiving and your guests will be amazed, especially those that have no idea gooey butter cake even exists. Or just make it literally any time of year, because this recipe is too good to be limited to the fall season!

This Pumpkin Gooey Butter Cake recipe is a combination of gooey butter cake and pumpkin pie, aka the PERFECT fall dessert!

 

Three white plates with pumpkin gooey butter cake bars

Pumpkin Dessert bars on a white plate

Pumpkin Dessert Recipes

I think I’ve made my love of pumpkin pretty clear around here. October and November should be nothing but pumpkin! I love coming up with new pumpkin recipes and pumpkin desserts to share, because I know you all love them just as much as I do. You have to get festive during the fall season and just give in to the pumpkin! This Pumpkin Gooey Butter Cake miiiight be my favorite pumpkin dessert, but there are so many great recipes that I can’t really choose…and luckily I don’t have to! I have plenty of time to eat them all.

Here are my other favorite pumpkin treats:

Pumpkin Gooey Butter Cake recipe

Pumpkin gooey butter cake on white plates, next to a glass of milk

Pumpkin gooey butter cake topped with powdered sugar and pecans

How to Make Pumpkin Gooey Butter Cake

This Pumpkin Gooey Butter Cake recipe is meant to be easy. Just use a boxed yellow cake mix for the base, and the ooey gooey layer is made from cream cheese, pumpkin, eggs, butter, powdered sugar, and some spices.

  1. Combine cake mix, egg, and butter with an electric mixer.
  2. Pat mixture into the bottom of a baking dish.
  3. Beat together cream cheese and pumpkin, then add in eggs, vanilla, and butter.
  4. Lastly, mix in the powdered sugar, cinnamon, and nutmeg.
  5. Spread the pumpkin mixture in an even layer on top of the cake batter layer.
  6. Bake for 40-50 minutes at 350°F. (Don’t over bake; you want the middle to stay a bit gooey)

Once the pumpkin gooey butter cake is done and has cooled, cut it into squares and serve. You can eat it as is, put I definitely recommend sprinkling it with powdered sugar! You can also add pecans, whipped cream, or other toppings.

Recommended Products to make this recipe

Pumpkin gooey butter cake with powdered sugar and pecans

Two slices of gooey butter cake on a white plate

Does Gooey Butter Cake need to be refrigerated?

This pumpkin gooey butter cake does not to be refrigerated right away. You can wrap it in aluminum foil and leave it at room temperature for up to 2-3 days. Any longer than that, then you should keep it in the refrigerator (for up to 1 week).

Two pumpkin gooey butter cake bars stacked on top of each other

I’m so excited about this Pumpkin Gooey Butter Cake, and I really can’t wait for you to try it. It’s the perfect pumpkin dessert for the fall season, for Thanksgiving, or for any time of year!

See the recipe card below for details on how to make Pumpkin Gooey Butter Cake. Enjoy!

If you like this recipe, try these other easy dessert recipes:

4 from 5 votes
Pumpkin Gooey Butter Cake is a fall dessert recipe, but I like to make (and eat!) this ooey gooey cake year-round! If you don't know what gooey butter cake is, then you NEED to make this recipe ASAP. The combination of pumpkin and the gooey butter cake will blow your mind!
Pumpkin Gooey Butter Cake
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 
Pumpkin Gooey Butter Cake is a fall dessert recipe, but I like to make (and eat!) this ooey gooey cake year-round! If you don't know what gooey butter cake is, then you NEED to make this recipe ASAP. The combination of pumpkin and the gooey butter cake will blow your mind!
Course: Dessert
Cuisine: American
Keyword: gooey butter cake, pumpkin gooey butter cake, pumpkin pie
Servings: 12
Calories: 317 kcal
Author: Becky Hardin
Ingredients
For the Cake:
  • 1 18 1/4-ounce package yellow cake mix
  • 1 egg
  • 8 tablespoons butter melted
For the Filling:
  • 1 8-ounce package cream cheese, softened
  • 1 15-ounce can pumpkin
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter melted
  • 1 16-ounce box powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
Optional Toppings:
  • caramel sauce
  • chopped pecans
  • whipped cream
Instructions
  1. Preheat oven to 350 degrees F.
  2. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
  3. In a large bowl, beat the cream cheese and pumpkin until smooth.
  4. Add the eggs, vanilla, and butter, and beat together.
  5. Add the powdered sugar, cinnamon, nutmeg, and mix well.
  6. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Be conscious not to overbake, the center should be slightly gooey. You won't regret it :)
  7. You can serve it plain, or top with whipped cream, pecans, caramel, or powdered sugar. Enjoy!

Recipe Video

Nutrition Facts
Pumpkin Gooey Butter Cake
Amount Per Serving
Calories 317 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 10g 50%
Cholesterol 94mg 31%
Sodium 453mg 19%
Potassium 46mg 1%
Total Carbohydrates 35g 12%
Sugars 18g
Protein 3g 6%
Vitamin A 11.2%
Calcium 10.9%
Iron 6.1%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

Sherri Moore
I am one of those people that has all the ingredients of this recipe on my shelf. I am making sweetened condensed milk caramel to drizzle on top. I can't wait to get these in the oven. My co-workers will love me in the morning. PS. I graduated with your dad and love your blog. Sherri Moore
    becky gall hardin
    oh wow!! thanks so much for stopping by the blog, so glad you're making these! the caramel drizzle sounds amazing...you have very lucky coworkers! dad says hello, let me know how the recipe works for you!
Cindy Wunderlich
Becky, I think I'm going to just have a "Cookie Rookie" board on Pinterest! These look amazing and I'm definitely going to have to make these soon! Keep up the great work!!
    becky gall hardin
    thank you so much cindy!! that is so sweet :) I can't wait to show mom your comment. she will love that! thanks for always stopping by, means a lot :)
Lisa
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Yvonne Holloway
I plan to make this tomorrow. I’m wondering about pan size. The recipe says 9x13 but the picture shows a square dish. It also says 8 servings. I love ooey gooey cake and am anxious to try this pumpkin version for bunco dessert!
    Becky Hardin
    You can use either! The square pan will just yield thicker cake. I also updated the servings error. It will make more like 12 servings.
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