Irresistible Pumpkin Gooey Butter Cake Recipe

Step 1 — Prepare the pan

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or nonstick spray.

Step 2 — Make the crust

In a large mixing bowl, combine the yellow cake mix, melted butter, and 1 egg. Stir until the mixture forms a thick dough-like consistency.

You might also enjoy our creamy peanut butter banana smoothie recipe.

Step 3 — Form the crust

Press the dough evenly into the bottom of the prepared baking dish to form the crust.

Step 4 — Prepare the filling

In another large bowl, beat the cream cheese and softened butter together until smooth and creamy.

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Step 5 — Combine the filling ingredients

Add the pumpkin puree, remaining 2 eggs, powdered sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt to the cream cheese mixture. Beat until fully combined and smooth.

Kitchen ApplianceKitchenAid Artisan Stand Mixer

Makes mixing the crust and filling effortless — ideal for achieving smooth textures.

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Essential CookwareUSA Pan 9×13 Inch Rectangular Cake Pan

Durable, nonstick cake pan perfect for baking gooey butter cakes evenly.

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Step 6 — Assemble the cake

Pour the pumpkin mixture over the crust, spreading it out evenly with a spatula.

For more ideas, check out our father’s day cake lollies.

Step 7 — Bake the cake

Bake the cake in the preheated oven for 40-45 minutes or until the edges are set but the center remains slightly gooey.

Step 8 — Cool and serve

Remove the cake from the oven and allow it to cool completely in the pan before slicing. Serve as-is or with a dollop of whipped cream.

Frequently Asked Questions About Irresistible Pumpkin Gooey Butter Cake Recipe

Can I use another type of cake mix?

Yes, spice cake mix or white cake mix can work as alternatives, but yellow cake delivers the classic butter cake flavor.

Can I make this cake ahead of time?

Yes, the cake stores well for 2-3 days in the refrigerator. Allow it to cool completely before covering tightly with plastic wrap.

Looking for something similar? Try our father’s day golf cake.

Can I freeze this cake?

Yes, slice and wrap portions individually in plastic wrap, storing them in an airtight container. Freeze for up to 2 months.

What’s the best way to achieve a gooey center?

Follow the baking time closely and avoid overbaking. The center should jiggle slightly when removed from the oven.

What are some great serving ideas for this dish?

• Serve with whipped cream and a sprinkle of cinnamon for extra flavor.
• Pair with coffee or chai tea to complement the warm spices.
• Top with caramel sauce for added sweetness and a decorative finish.
• Enjoy as a Thanksgiving dessert alongside classic pies.

Can I make ingredient swaps in this recipe?

Here are a few easy swaps to adjust flavors or fit your pantry:

• Use brown sugar instead of powdered sugar for a deeper flavor in the filling.
• Replace cream cheese with mascarpone for a slightly sweeter, milder texture.
• Substitute pumpkin puree with sweet potato puree for a twist on the classic flavor.

Expert tips and shortcuts for making this recipe

• Soften cream cheese completely to avoid lumps in the filling.
• Use parchment paper in the pan for easy lifting and cleaner slices.
• Add a pinch of cardamom for an aromatic twist to the warm spices.
• Let the cake rest for at least 2 hours after baking for the best texture.

Common mistakes to avoid when making this cake

• Overmixing the crust dough can make it tough; mix just until combined.
• Skipping greasing the pan risk sticking; always grease or line it.
• Overbaking leads to a dry cake; monitor the center for gooeyness and remove on time.

Irresistible Pumpkin Gooey Butter Cake Recipe

This decadent pumpkin gooey butter cake combines a rich, buttery crust with a creamy pumpkin filling, perfect for fall gatherings.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 box yellow cake mix 15.25 oz
• 1/2 cup unsalted butter melted
• 3 large eggs divided
• 1 can pumpkin puree 15 oz
• 1 package cream cheese softened, 8 oz
• 1/2 cup unsalted butter softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Equipment

• mixing bowl
• whisk
• spatula
• baking dish
• oven

Method

 

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or nonstick spray.
2. In a large mixing bowl, combine the yellow cake mix, melted butter, and 1 egg. Stir until the mixture forms a thick dough-like consistency.
3. Press the dough evenly into the bottom of the prepared baking dish to form the crust.
4. In another large bowl, beat the cream cheese and softened butter together until smooth and creamy.
5. Add the pumpkin puree, remaining 2 eggs, powdered sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt to the cream cheese mixture. Beat until fully combined and smooth.
6. Pour the pumpkin mixture over the crust, spreading it out evenly with a spatula.
7. Bake the cake in the preheated oven for 40-45 minutes, or until the edges are set but the center remains slightly gooey.
8. Remove the cake from the oven and allow it to cool completely in the pan before slicing.
9. Serve as-is or with a dollop of whipped cream for extra indulgence.

Notes

For best results, use room-temperature ingredients. You can substitute pumpkin puree with sweet potato puree for a different flavor.

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