I’m from Missouri, so you already know I love gooey butter cake! But I also love fall, so I felt it in my bones that I needed to make this pumpkin gooey butter cake happen. This layered ooey gooey pumpkin cake is so ridiculously good! In my opinion, pumpkin belongs in everything, and this cake is proof of that. You have to get festive during the fall season and just give in to the pumpkin already!
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This pumpkin gooey butter cake recipe combines two of my all-time favorite desserts: gooey butter cake and pumpkin pie. When I tasted my first bite, my life was forever changed. As a gooey butter cake-obsessed person (I had it at my bridesmaids’ lunch!), I knew it would take a lot to sway me from making my family-favorite recipe, but this ooey gooey pumpkin cake takes the cake– literally! This recipe is too good to be limited to the fall season!
What’s in This Pumpkin Gooey Butter Cake Recipe?
- Yellow Cake Mix: Makes the cake part super easy to put together. Use your favorite brand. Other mixes that I have found work well here include vanilla and spice cake mix.
- Eggs: Give the cake and filling structure and help bind everything together.
- Butter: Unsalted butter makes the cake and filling rich and moist.
- Nutmeg + Cinnamon: Add warmth and spiciness to the filling.
- Cream Cheese: Makes the filling rich and tangy.
- Pumpkin Puree: Adds that classic earthy-sweet pumpkin flavor.
- Vanilla Extract: Enhances the sweet and spiced flavors of the filling.
- Powdered Sugar: Sweetens the filling and helps it keep its shape.
Tips for Success
- Make sure all of the cake and filling ingredients are at room temperature!
- The center of a properly baked gooey butter cake should be, well, gooey. Don’t overbake it!
How to Store
This pumpkin gooey butter cake does not to be refrigerated right away. You can wrap it in aluminum foil and leave it at room temperature for up to 2-3 days. Any longer than that, then you should keep it in the refrigerator (for up to 1 week).
Pumpkin Gooey Butter Cake Recipe
Equipment
- Kitchen Scale
- 9×13 Baking Pan
- Hand Mixer
Ingredients
For the Cake
- 18 ounces yellow cake mix 510 grams (1 box)
- 1 large egg 50 grams, room temperature
- 8 tablespoons unsalted butter 113 grams, melted (1 stick)
For the Filling
- 8 ounces cream cheese 227 grams, room temperature (1 brick)
- 15 ounces pumpkin puree 425 grams (1 can) – NOT pumpkin pie filling
- 3 large eggs 150 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 8 tablespoons unsalted butter 113 grams, melted (1 stick)
- 16 ounces powdered sugar 454 grams
- 1 teaspoon ground cinnamon 3 grams
- 1 teaspoon ground nutmeg 3 grams
Optional Toppings
- Whipped cream
- Chopped pecans
- Caramel sauce
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan with nonstick spray. Set aside.
- Combine the cake mix, egg, and butter and mix well with a hand mixer. Pat the mixture into the bottom of the prepared baking pan. Set aside while you make the filling.18 ounces yellow cake mix, 1 large egg, 8 tablespoons unsalted butter
- In a large bowl, using a hand mixer, beat the cream cheese and pumpkin until smooth.8 ounces cream cheese, 15 ounces pumpkin puree
- Add the eggs, vanilla, and butter, and beat together.3 large eggs, 1 teaspoon pure vanilla extract, 8 tablespoons unsalted butter
- Add the powdered sugar, cinnamon, nutmeg, and mix well.16 ounces powdered sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg
- Spread the pumpkin mixture over the cake batter and bake for 40 to 50 minutes. Be conscious not to overbake; the center should be slightly gooey. You won't regret it :)
- You can serve it plain, or top with whipped cream, pecans, caramel, or more powdered sugar.Caramel sauce, Chopped pecans, Whipped cream
Becky’s Tips
- Nutritional information does not include optional toppings.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
The recipe says 16 oz of powdered sugar- is that 2 cups or 16 net weight ounces? Thanks!
I have made this for a long time. I need to make 2 tonight. I thought I had 2 yellow cake mixes. I have 1 and one French Vanilla. Will the French Vanilla be an okay substitute?
Definitely!
Spice cake mixes are awesome in this recipe. I do back off a lil bit on the pumpkin pie spices in the filling.
I plan to make this tomorrow. I’m wondering about pan size. The recipe says 9×13 but the picture shows a square dish. It also says 8 servings. I love ooey gooey cake and am anxious to try this pumpkin version for bunco dessert!
You can use either! The square pan will just yield thicker cake. I also updated the servings error. It will make more like 12 servings.
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Becky, I think I’m going to just have a “Cookie Rookie” board on Pinterest! These look amazing and I’m definitely going to have to make these soon! Keep up the great work!!
thank you so much cindy!! that is so sweet :) I can’t wait to show mom your comment. she will love that! thanks for always stopping by, means a lot :)
I am one of those people that has all the ingredients of this recipe on my shelf. I am making sweetened condensed milk caramel to drizzle on top. I can’t wait to get these in the oven. My co-workers will love me in the morning. PS. I graduated with your dad and love your blog.
Sherri Moore
oh wow!! thanks so much for stopping by the blog, so glad you’re making these! the caramel drizzle sounds amazing…you have very lucky coworkers! dad says hello, let me know how the recipe works for you!