Pumpkin Gooey Butter Cake Recipe

I absolutely love this Pumpkin Gooey Butter Cake Recipe because it brings together the best of both worlds: the warm spices of pumpkin pie and that irresistible gooey butter cake texture. When I first tried it, I was amazed by how simple it is to make yet how impressive it looks and tastes. It’s perfect for fall gatherings, potlucks, or anytime you want a cozy, crowd-pleasing dessert.

You’ll find that this Pumpkin Gooey Butter Cake Recipe is a real crowd-pleaser — the creamy pumpkin filling contrasts beautifully with the dense yet tender cake base. Plus, it requires just a handful of pantry staples and comes together in under an hour, making it an easy, no-fuss dessert you can whip up even on busy days.

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Ingredients You’ll Need

Each ingredient in this Pumpkin Gooey Butter Cake Recipe plays a key part in building that distinctive flavor and texture. You’ll want to use a good quality pumpkin puree and softened cream cheese for the creamiest filling, and don’t hesitate to choose a reliable yellow cake mix that you trust.

• Yellow Cake Mix: The base of this cake—choose your favorite boxed mix for convenience and consistent results.
• Eggs: These provide structure and richness both in the crust and the filling.
• Butter (melted): Adds moisture and richness; melted butter helps the crust come together easily.
• Pumpkin Puree: Use canned pumpkin, not pumpkin pie filling, for the best texture and flavor.
• Cream Cheese (softened): Essential for that signature gooey texture in the filling—make sure it’s softened to mix evenly.
• Vanilla Extract: Enhances the overall flavor, balancing the pumpkin spices.
• Powdered Sugar: Sweetens and thickens the filling for that perfect consistency.
• Pumpkin Pie Spice: The magic blend of cinnamon, nutmeg, and cloves that ties it all together—feel free to adjust to taste!

Variations

One of the things I love most about this Pumpkin Gooey Butter Cake Recipe is how easy it is to tweak it. Whether you want to make it spicier, dairy-free, or more indulgent, there’s room to make it your own.

• Spiced Up Pumpkin: I sometimes add extra cinnamon or a pinch of ground ginger for a bolder spice flavor that my family adores.
• Maple Twist: Swapping half the powdered sugar for maple sugar or adding a drizzle of maple syrup on top is a personal favorite of mine around the holidays.
• Dairy-Free Version: Try using dairy-free cream cheese and butter substitutes to make it friendly for lactose intolerance—just expect a slight texture change.
• Mini Gooey Butter Cakes: For parties, I bake this recipe in muffin tins to make individual portions that are perfect for sharing.

How to Make Pumpkin Gooey Butter Cake Recipe

Step 1: Prepare the Cake Base

Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the yellow cake mix, one egg, and 8 tablespoons of melted butter. I like to use an electric mixer here to ensure everything is fully incorporated and smooth. Then pat this mixture evenly into the bottom of a lightly greased 13×9-inch baking pan. The key is to press it firmly so it forms a solid base but isn’t compacted too tightly—this helps with that tender-yet-structured texture.

Step 2: Make the Gooey Pumpkin Filling

In a large bowl, beat together the softened cream cheese and pumpkin puree until smooth—no lumps, please! Then add three eggs, vanilla extract, and 8 tablespoons of melted butter. Beat that together until it’s combined. Finally, stir in the powdered sugar and pumpkin pie spice. I’ve learned that beating the filling well ensures that it bakes up creamy and gooey instead of cakey.

Step 3: Bake Your Cake

Spread the pumpkin filling evenly over the cake base in your baking pan. Pop it in the oven and bake for 40 to 50 minutes. You want to watch it carefully near the end—the center should still be a little gooey (that’s the best part!). Overbaking can dry it out, so start checking around 40 minutes by gently shaking the pan; a slight wiggle in the middle means it’s perfectly gooey.

Step 4: Cool and Serve

Once baked, allow your Pumpkin Gooey Butter Cake to cool to room temperature. This step helps the filling set just enough to slice cleanly while keeping that luscious texture intact. I love topping each slice with a dollop of whipped cream—it really complements the warm spices.

How to Serve Pumpkin Gooey Butter Cake Recipe

Garnishes

I like to keep things simple and classic—a generous dollop of freshly whipped cream on each slice really complements the spices and adds a bit of lightness. Sometimes, I sprinkle a little extra cinnamon or nutmeg on top for a pretty finish and extra aroma.

Side Dishes

This cake pairs wonderfully with a hot cup of coffee or spiced chai tea—both help balance the sweetness beautifully. At holiday dinners, I also serve it alongside vanilla ice cream or a scoop of cinnamon gelato for a decadent touch.

Creative Ways to Present

For special occasions, I’ve layered this cake with whipped cream and toasted pecans in a trifle dish for a show-stopping dessert. You can also dust it lightly with powdered sugar and garnish with sugared cranberries or edible flowers to elevate it visually while keeping it delicious.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered tightly in the refrigerator. This cake keeps well for about 3 to 4 days, and it actually tastes better after sitting overnight as the flavors meld more deeply. Just make sure to cover it well to prevent it from drying out.

Freezing

This Pumpkin Gooey Butter Cake Recipe freezes surprisingly well. I usually slice it into portions, wrap each piece in plastic wrap, then place them in a freezer-safe container. Frozen slices defrost overnight in the fridge and still maintain their beautiful texture.

Reheating

When reheating, I gently warm individual slices in the microwave for 15 to 20 seconds. This brings back some of that gooey warmth without drying it out. If you prefer, a quick 5-minute heat in a 300°F oven wrapped loosely in foil works well, especially for multiple slices.

FAQs

Final Thoughts

This Pumpkin Gooey Butter Cake Recipe holds a special place in my recipe rotation because it’s just so effortlessly delicious and satisfies that craving for both pumpkin spice and a rich, decadent dessert. I honestly recommend giving it a try exactly as is the first time, then feel free to make it your own after that. It’s one of those recipes that’s easy to make, fun to share, and always earns compliments—so go ahead, treat yourself and those you love!

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