Pumpkin Gooey Butter Cake Recipe

This decadent Pumpkin Gooey Butter Cake is made with a spice cake mix, cream cheese, pumpkin puree, melted butter, and confectioners’ sugar. The result is a rich, dense, and ultra-moist dessert with a soft cake-like crust and a sweet, gooey pumpkin filling. Perfect for an easy autumn dessert here in As Sars, this cake is great for sharing at potlucks and family gatherings and serves 10 to 12 people.

Pumpkin Gooey Butter Cake Ingredients

For the Crust:

• Nonstick cooking spray, for the pan
• 1 (15.25-ounce) box spice cake mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled

For the Gooey Pumpkin Filling:

• 1 (8-ounce) package cream cheese, at room temperature
• 3 large eggs
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 (15-ounce) can pumpkin puree
• 4 tablespoons unsalted butter, melted and cooled
• 3 1/2 cups confectioners’ sugar
• Sweetened whipped cream, for serving

How To Make Pumpkin Gooey Butter Cake

1. Prepare the oven and pan: Preheat the oven to 350°F (175°C). Lightly spray a 13-by-9-inch glass baking dish with nonstick cooking spray.
2. Make the spice cake crust: In the bowl of an electric mixer fitted with the paddle attachment, combine the spice cake mix, 2 eggs, and 1 teaspoon of vanilla. Beat on medium speed for about 1 minute, until smooth. Add the 1 1/2 sticks of melted butter and mix just until it’s combined.
3. Press the crust into the pan: The crust mixture will be a very thick batter. Spread it evenly into the bottom of the prepared baking dish using a spatula or the back of a spoon.
4. Make the gooey filling: In a clean mixer bowl, beat the room-temperature cream cheese with the paddle attachment until it is light and smooth, about 1 to 2 minutes. Scrape down the sides of the bowl. Add the 3 eggs, pumpkin pie spice, and 1 teaspoon of vanilla and beat until smooth. Mix in the pumpkin puree and the 4 tablespoons of melted butter.
5. Finish the filling: With the mixer on low speed, gradually add the confectioners’ sugar. Once it’s incorporated, increase the speed to medium and beat for about 1 minute, until the filling is light and smooth.
6. Assemble and bake: Pour the pumpkin filling evenly over the crust layer in the pan and smooth the top with a spatula. Bake for about 40 minutes, until the edges are puffed and golden brown and the center is just set but still has a slight wobble.
7. Cool and serve: Let the cake cool completely in the pan on a wire rack. Once cool, cut it into squares and serve topped with a dollop of sweetened whipped cream.

Recipe Tips

• Use Room Temperature Cream Cheese: This is the most important step for a smooth, creamy filling. Cold cream cheese will leave lumps in your batter that are impossible to beat out.
• Don’t Overbake: The goal is a “gooey” center. The cake is done when the edges are set and puffed, but the very center still has a slight jiggle. It will continue to firm up as it cools. Overbaking will result in a dry, dense cake.
• Cool Completely Before Slicing: This cake is very soft and gooey when warm. For clean, neat squares, you must allow it to cool completely to room temperature. Chilling it for 30 minutes in the fridge can make slicing even easier.
• The Crust is a Thick Batter: Don’t be surprised by the texture of the crust mixture. It will be a thick, sticky batter, not a traditional roll-out dough. An offset spatula or a spoon dipped in a little water can help you spread it evenly in the pan.

What To Serve With Pumpkin Gooey Butter Cake

This rich cake is perfectly complemented by a dollop of sweetened whipped cream, which helps to balance its sweetness. For an even more decadent treat, serve a warm square with a scoop of vanilla ice cream and a drizzle of caramel sauce. To drink, a strong cup of hot black coffee or an unsweetened tea provides a welcome contrast to the cake’s richness.

How To Store Pumpkin Gooey Butter Cake Leftovers

• Refrigerate: Due to the cream cheese filling, this cake should be stored in the refrigerator. Place leftover squares in an airtight container for up to 5 days. The texture is delicious both chilled and at room temperature.
• Freeze: This cake freezes very well. Wrap individual squares in plastic wrap, then place them in a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator or for a few hours on the counter before serving.

Pumpkin Gooey Butter Cake Nutrition Facts

• Calories: 520 kcal
• Total Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 135mg
• Sodium: 350mg
• Total Carbohydrate: 70g
• Dietary Fiber: 2g
• Sugars: 55g
• Protein: 6g

Frequently Asked Questions

• Can I use a yellow cake mix instead of a spice cake mix? Yes, you can. If you use a yellow or white cake mix, we recommend adding 1 to 2 teaspoons of pumpkin pie spice directly to the dry cake mix to ensure you get that classic fall flavor in the crust.
• Should I use pumpkin puree or pumpkin pie filling? This recipe calls for 100% pure pumpkin puree. Do not use pumpkin pie filling, as it is already sweetened and spiced and will make this already-sweet dessert overpowering.
• My center seems too gooey. Is it undercooked? The center should be “just set,” which means it will be very soft and will wobble when you gently shake the pan. It should not be liquid, but it will not be firm like a traditional cake. This gooey texture is what makes the cake so delicious!
• Can I bake this in a metal pan instead of glass? Yes, you can use a 13-by-9-inch metal pan. Metal pans conduct heat more efficiently than glass, so you should start checking for doneness about 5 minutes earlier than the recipe states.

Try More Recipes:

• Mini Pecan Pumpkin Pies Recipe
• Pumpkin Pie Cupcakes Recipe
• Pumpkin Creme Brulee Recipe