Pumpkin Gooey Butter Cake (That Changed My Life, No Joke)
Okay so I need to tell you about this pumpkin gooey butter cake before I forget because my brain is currently mush from eating too much of it. Like, I made this three days ago and there’s literally one piece left and I’m hiding it in the back of the fridge behind the leftover spaghetti so my kids won’t find it.
This easy pumpkin gooey butter cake is dangerous. Dangerously good. The kind of good where you eat a piece for “BREAKFAST” because it has pumpkin in it so that’s basically a vegetable, right?
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What Even Is This Best Gooey Butter Cake Recipe?
Look, I’m gonna be honest—I had never heard of gooey butter cake until my friend from St. Louis brought one to a potluck last year. Apparently it’s a Missouri thing? And then she mentioned there’s a pumpkin version and I was like “WHY ARE YOU JUST TELLING ME THIS NOW?”
It’s basically a cake mix crust on the bottom with this insanely rich, creamy, almost-cheesecake-but-better filling on top. And the middle stays gooey even after it cooks. Hence the name. Revolutionary.
My husband took one bite and said “This is obscene.” Then he ate three pieces. So there’s your review.
The Chaotic Origin Story of My Homemade Pumpkin Gooey Butter Cake
I think I found the original recipe on Paula Deen’s website? Or maybe it was Pinterest. Everyone on Pinterest is obsessed with this cake and for good reason. But I’ve tweaked it because I’m incapable of following recipes exactly.
First attempt: I used a chocolate cake mix because that’s what I had. Wrong. SO wrong. Chocolate and pumpkin together? Not as good as you’d think. It tasted confused.
Second try: I forgot to soften the cream cheese and ended up with lumps. My mixer couldn’t handle it and made this awful grinding noise. The cake still tasted good but looked like it had the mumps or something. Lumpy and sad.
Third time I finally got my act together. Yellow cake mix (the right choice), properly softened cream cheese, and I didn’t forget to add the vanilla (which I definitely did on attempt number two). Perfect.
Ingredients for This Pumpkin Spice Gooey Butter Cake
Here’s what you need. Most of it is stuff you probably have during fall anyway.
For the cake crust:
- 1 box yellow cake mix (I use Duncan Hines but whatever brand is fine)
- 1 egg
- 8 tablespoons (1 stick) butter, melted
For the gooey pumpkin filling:
- 8 oz cream cheese, softened (leave it out for like an hour, seriously)
- 1 can (15 oz) pumpkin puree (NOT pumpkin pie filling—learned this the hard way)
- 3 eggs
- 8 tablespoons (1 stick) butter, melted
- 1 teaspoon vanilla extract
- 1 box (16 oz) powdered sugar (that’s about 4 cups if you’re measuring)
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon nutmeg
For serving:
- Whipped cream (the real stuff or Cool Whip, no judgment)
- Extra cinnamon for dusting
Shopping tip: When I say softened cream cheese, I mean SOFT. Like, you should be able to press your finger into it easily. Cold cream cheese will give you lumps and your hand mixer will hate you. Trust me on this one.
How to Make This Fall Pumpkin Dessert
Step 1: Prep Your Pan
Preheat your oven to 350°F. Grease a 9×13 inch baking pan. I use butter to grease it because I’m fancy like that. Actually, I’m just too lazy to get out the cooking spray.
Step 2: Make the Crust
In a medium bowl, mix together the cake mix, 1 egg, and 1 stick of melted butter. It’ll be thick and doughy. That’s perfect.
Press this mixture into the bottom of your greased pan. Use your hands or the back of a spoon. It doesn’t have to be perfectly even—mine never is. Just get it relatively flat and covering the whole bottom.
Step 3: Make the Gooey Filling
In a large bowl, beat the softened cream cheese with an electric mixer until it’s smooth. Like, really beat it. Get out your frustrations. No lumps allowed.
Add the pumpkin puree and beat until combined. Then add the 3 eggs, the other stick of melted butter, and vanilla. Mix it all up.
Add the powdered sugar, cinnamon, pumpkin pie spice, and nutmeg. Beat until everything is smooth and gorgeous. It’ll be thick and creamy and you’ll want to eat it with a spoon. Don’t. (Or do. I’m not your mom.)
Step 4: Assemble and Bake
Pour the pumpkin filling over the cake crust in the pan. Spread it out evenly with a spatula.
Bake for 40-50 minutes. Here’s the thing—the edges should be golden brown and set, but the middle should still be a little jiggly. Like, if you shake the pan gently, it should wobble a bit in the center.
This drove me crazy the first time because I kept thinking “Is it done? Is it raw? What is happening?” But that gooey center is the whole point. Don’t overbake it or you’ll just have regular cake.
Step 5: Cool and Serve
Let it cool completely. I know this is torture when it smells so good, but trust me. It needs to set up.
Once it’s cool, refrigerate it for at least an hour. This makes it easier to cut and the texture gets even better.
Cut into squares, add a dollop of whipped cream, maybe dust with some cinnamon, and prepare for your life to change.
Tips for the Best Easy Pumpkin Dessert Recipe
The cream cheese temperature is CRUCIAL. I cannot stress this enough. Cold cream cheese = lumpy filling. Room temperature cream cheese = smooth, dreamy perfection.
Don’t overbake. Check it at 40 minutes. If the edges are set and golden, and the center is still a bit jiggly, you’re done. It’ll firm up as it cools.
Use pumpkin puree, not pie filling. Pumpkin pie filling has added sugar and spices and will make this way too sweet. Just get the plain pumpkin puree.
Make it the day before. This actually tastes better after sitting in the fridge overnight. The flavors meld together and the texture gets even more amazing.
Cut it cold. It’s easier to cut into clean squares when it’s cold from the fridge. If you try to cut it warm, it’ll be a gooey mess. Still delicious, just messy.
What to Serve with This Pumpkin Cake with Gooey Center
Whipped cream. That’s it. That’s all you need.
But if you want to get fancy:
- Vanilla ice cream (my kids’ preference)
- Caramel sauce drizzled on top
- Chopped pecans for crunch
- Extra cinnamon or pumpkin spice dusting
- Coffee or hot apple cider on the side
We usually have this for Thanksgiving dessert alongside pie because apparently one dessert isn’t enough in my family. But it’s also perfect for fall potlucks, Halloween parties, or random Tuesday nights when you need something sweet.
Can You Make This Pumpkin Spice Cake Recipe Ahead?
YES. In fact, you should. This gooey butter cake from scratch is one of those magical desserts that gets better with time.
Make it the day before, keep it covered in the fridge, and serve it cold or at room temperature. It’ll keep for 3-4 days in the fridge (if it lasts that long, which it won’t).
You can even freeze it. Cut it into squares, wrap them individually in plastic wrap, and freeze for up to 2 months. Thaw in the fridge before serving.
Why This Simple Gooey Butter Cake Works
This pumpkin gooey butter cake hits every fall flavor note you want—sweet pumpkin, warm spices, rich cream cheese, and that signature gooey texture that makes you go back for “just one more piece” four times in a row.
It’s also ridiculously easy. Like, if you can mix stuff in a bowl and pour it in a pan, you can make this. No fancy techniques, no complicated steps. Just mix, pour, bake, eat.
My mother-in-law asked me for the recipe, which is how I know it’s actually good because she never asks for my recipes. She’s made it twice now and brings it to her book club. Apparently they fight over the last piece. I’ve created a monster.
Seriously, make this pumpkin gooey butter cake. It’s the easiest impressive dessert you’ll ever make, and it tastes like fall in the best possible way.
Let me know how yours turns out! And if you have any tricks for making it even better, tell me in the comments. 🙂
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