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This pumpkin gooey butter cake combines rich buttery cake with a luscious, creamy pumpkin filling. It’s the kind of dessert that feels like a warm hug, perfect for fall gatherings or anytime you crave something deeply comforting and spiced. The gooey texture makes every bite indulgent but not overwhelming, and it’s simple enough for beginners to bake with confidence.
I first made this during a chilly autumn weekend and instantly fell in love with the contrast between the slightly crispy base and the creamy pumpkin layer. Since then, it has become a go to holiday treat that friends always ask me to bring.
Ingredients
- Yellow cake mix: forms the buttery base, easy to work with as a shortcut
- Egg: adds structure to the cake base and helps bind the ingredients
- Melted butter: adds richness and moisture both to the base and filling (use unsalted for best control over flavor)
- Cream cheese: provides creaminess and tang that balances the sweetness in the filling (make sure it’s softened for smoother mixing)
- Pumpkin puree: the star ingredient giving the cake its iconic flavor and moist texture (choose pure pumpkin not pie filling for best results)
- Vanilla extract: enhances the overall flavor with warm, sweet notes
- Powdered sugar: sweetens the filling and helps achieve that gooey, smooth texture
- Cinnamon and pumpkin pie spice: bring classic fall spices that make this cake irresistible (fresh spices make a noticeable difference)
Instructions
- Sift and prepare the base:
- Press together the cake mix, one egg, and melted butter in a large bowl until combined. Use your hands or a spatula to press this mixture evenly into the bottom of a greased 9x13 inch pan. Make sure the layer is firm and covers the pan uniformly to ensure even baking.
- Blend the filling:
- In a separate bowl, beat the softened cream cheese until smooth. Add the pumpkin puree and mix thoroughly until well combined. Incorporate the eggs one at a time, mixing well after each addition to maintain a smooth texture. Stir in vanilla extract and melted butter, blending until fully incorporated.
- Add sweetness and spice:
- Gradually fold in the powdered sugar followed by cinnamon and pumpkin pie spice. Mix gently but thoroughly until the filling is smooth and free of lumps. This step is key to achieving that signature gooey texture.
- Assemble and bake:
- Pour the pumpkin filling evenly over the prepared cake base, spreading it out gently with a spatula. Bake in a preheated oven at 350 degrees Fahrenheit for 40 to 50 minutes, or until the filling is set but still slightly jiggly in the center. Avoid overbaking to keep it gooey.
- Cool and finish:
- Remove the cake from the oven and allow it to cool completely in the pan. Once cooled, dust the top lightly with powdered sugar for a pretty finish before slicing into squares and serving.
One of my favorite ingredients here is the cream cheese. The tanginess cuts through the sweetness and creates a more balanced flavor that reminds me of cozy family fall dinners. Every time I bake this cake it brings back memories of sitting around the kitchen table with loved ones warmed by the smells of pumpkin and cinnamon.
Storage Tips
Store leftover pumpkin gooey butter cake covered tightly with plastic wrap or in an airtight container in the refrigerator. It will keep fresh up to five days and tastes just as good when served slightly chilled or gently warmed.
Ingredient Substitutions
For a gluten free option swap the yellow cake mix for your favorite gluten free mix. You can also replace pumpkin pie spice with a combination of cinnamon nutmeg and ginger if you don’t have the pre mixed spice blend.
Serving Suggestions
Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the indulgence. It also pairs beautifully with a hot cup of coffee or spiced tea.
This cake is wonderful served slightly chilled or gently warmed with ice cream for maximum comfort and indulgence.
Common Questions About Recipes
- → What gives the cake its gooey texture?
The creamy filling made with cream cheese, pumpkin puree, butter, and powdered sugar creates the signature gooey consistency.
- → Can I use fresh pumpkin instead of canned puree?
Yes, you can substitute fresh pumpkin puree, but ensure it’s well-cooked and smooth for the best texture.
- → What is the best way to serve this cake?
Cool the cake completely, optionally dust with powdered sugar, and serve sliced for brunch or dessert.
- → How long should I bake the cake?
Bake for 40 to 50 minutes until the filling is just set but still slightly soft in the center.
- → Can I make this cake ahead of time?
Yes, it tastes great the next day and can be stored covered at room temperature or refrigerated for several days.