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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

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12 slices
Calories: 542kcal
Author: Becky Hardin
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

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

  • Use your favorite brand of yellow cake mix.
  • Make sure all of the cake and filling ingredients are at room temperature!
  • The center of a properly baked gooey butter cake should be, well, gooey. Don't overbake it!
  • 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

Serving: 1slice | Calories: 542kcal | Carbohydrates: 77g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 397mg | Potassium: 148mg | Fiber: 2g | Sugar: 57g | Vitamin A: 6326IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 2mg