This pumpkin gooey butter cake is rich, decadent and incredibly delicious – you MUST make this! It’s the perfect end to any fall meal.
I know what you’re thinking…..pumpkin recipes? In August? YES! This pumpkin gooey butter cake is so good that it should be served year round, why wait for fall? Not to mention fall is just around the corner! Here in California the weather doesn’t start to change until November, but that doesn’t mean we can’t consume our fair share of pumpkin treats anyways.
How Do You Make Pumpkin Gooey Butter Cake?
This pumpkin gooey butter cake is incredibly easy to make, and it’s probably one of the best pumpkin desserts I’ve ever had. It’s a chewy vanilla crust with a creamy pumpkin cheesecake-like topping. This recipe feeds a crowd and can be made up to 2 days before you plan to serve it. I promise, you will get tons of rave reviews and requests for the recipe.
This recipe starts with a box of cake mix, which is combined with a few ingredients and pressed into the bottom of the pan to make the crust. The topping is a combination of pumpkin, cream cheese, eggs, butter and spices. The pumpkin mixture gets poured over the top of the crust and the whole thing is baked to perfection. Be careful not to overbake this cake, you want the center to be just set so that it stays gooey.
Just a fair warning, this is a rich dessert. But in the best possible way! It’s got all kinds of amazing flavors and textures and this treat will surely fulfill your pumpkin cravings. You can serve this pumpkin gooey butter cake as-is, or top it with a little whipped cream or powdered sugar for garnish. This cake will most definitely be on our Thanksgiving table this year, but I’m definitely not waiting until November to make it again!
Other Recipes You’ll Love
- Pumpkin Cheesecake
- Pumpkin Dump Cake
- Peanut Butter Chocolate Gooey Butter Cake
- Earthquake Cake
- Pumpkin Spice Cake
Pumpkin Gooey Butter Cake Video
Pumpkin Gooey Butter Cake
Ingredients
For the crust:
- 1 box yellow cake mix
- 1 egg
- 8 tablespoons butter melted
- cooking spray
For the filling:
- 8 ounces cream cheese softened
- 1 15-ounce can pumpkin puree
- 3 eggs
- 8 tablespoons butter melted
- 2 teaspoons pumpkin pie spice
- 12 ounces powdered sugar (equates to approximately 3 cups)
Optional garnishes: whipped cream, pumpkin pie spice
Instructions
- Preheat the oven to 350 degrees F. Coat a 9"x13" baking pan with cooking spray.
- For the crust: Place the cake mix, egg and butter in a medium bowl. Using a mixer, beat the mixture until well combined.
- Spoon the mixture into the prepared pan and press the dough to cover the bottom of the pan.
- For the filling: Place the cream cheese and pumpkin into a large bowl and beat with a mixer until smooth, approximately 3-4 minutes. Add the eggs, butter and pumpkin pie spice. Beat until smooth.
- Add the powdered sugar to the pumpkin mixture and beat until thoroughly combined.
- Pour the pumpkin mixture on top of the crust and spread into an even layer.
- Bake for 45 minutes or until center is just set. Cool completely, or cover and refrigerate for up to 2 days before you plan to serve it.
- Cut into squares and serve, topped with whipped cream and pumpkin pie spice if desired.
Carla says
My cake have been cooking for 45 minutes and the center is still wet?
Sara says
You want it to be a little gooey just not liquid!
Connie says
Do you use salted or unsalted butter?
Sara says
Unsalted!
Marcy says
Could I make this as cupcakes? If so approx how many would the recipe make? How long would you suggest baking?
Thanks
Sara says
This recipe has not been tested as cupcakes, so I’m hesitant to provide recommendations as I think you’d run a high risk of over baking smaller cupcakes and they’d lose their “gooey” texture.