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!

Print Recipe

4.44 from 16 votes

This pumpkin gooey butter cake is so ridiculously good! Gooey, buttery cake topped with creamy, tangy pumpkin filling.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Difficulty: Easy

Servings: slices

Author: Becky Hardin

Equipment

Kitchen Scale
9x13 Baking Pan
Hand Mixer

Ingredients

For the Cake

18 ounces yellow cake mix 510 grams (1 box)
1 large egg 50 grams, room temperature
8 tablespoons unsalted butter 113 grams, melted (1 stick)

For the Filling

8 ounces cream cheese 227 grams, room temperature (1 brick)
15 ounces pumpkin puree 425 grams (1 can) - NOT pumpkin pie filling
3 large eggs 150 grams, room temperature
1 teaspoon pure vanilla extract 4 grams
8 tablespoons unsalted butter 113 grams, melted (1 stick)
16 ounces powdered sugar 454 grams
1 teaspoon ground cinnamon 3 grams
1 teaspoon ground nutmeg 3 grams

Optional Toppings

Instructions

Preheat oven to 350°F. Grease a 9x13-inch baking pan with nonstick spray. Set aside.
Combine the cake mix, egg, and butter and mix well with a hand mixer. Pat the mixture into the bottom of the prepared baking pan. Set aside while you make the filling.
18 ounces yellow cake mix, 1 large egg, 8 tablespoons unsalted butter
In a large bowl, using a hand mixer, beat the cream cheese and pumpkin until smooth.
8 ounces cream cheese, 15 ounces pumpkin puree
Add the eggs, vanilla, and butter, and beat together.
3 large eggs, 1 teaspoon pure vanilla extract, 8 tablespoons unsalted butter
Add the powdered sugar, cinnamon, nutmeg, and mix well.
16 ounces powdered sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg
Spread the pumpkin mixture over the 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 :)
You can serve it plain, or top with whipped cream, pecans, caramel, or more powdered sugar.
Caramel sauce, Chopped pecans, Whipped cream

Notes

Nutritional information does not include optional toppings.

Storage: Store pumpkin gooey butter cake in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 4 months.

Nutrition