This pumpkin gooey butter cake is a chewy vanilla crust with a layer of creamy pumpkin baked on top. Add some whipped cream and you’ve got a unique fall dessert that always gets rave reviews.

In my opinion, you can never have too many Thanksgiving recipes, especially when they’re dessert recipes. When the fall holidays roll around, I offer up treats such as pumpkin meringue pie, pumpkin cake, apple crisp, cake truffles, roasted figs with ice cream and this fabulous pumpkin gooey butter cake.

A piece of pumpkin gooey butter cake with a fork in it.

I’m a huge fan of fall recipes, especially when they involve pumpkin. This pumpkin gooey butter cake is full of great flavor. It starts with a cake mix, which also means that it’s easy to make!

Pumpkin Gooey Butter Cake Ingredients

To make this recipe, you will need a box of yellow cake mix, eggs, butter, cream cheese, pumpkin puree, pumpkin pie spice, and powdered sugar. You can also add whipped cream on top for an extra special finishing touch.

How Do You Make Pumpkin Gooey Butter Cake?

Mix together the cake mix, melted butter and egg, and press the cake batter mixture into a baking pan to form your crust. Beat the pumpkin and cream cheese until smooth, then add in eggs, butter and pumpkin pie spice. Next, mix the powdered sugar into the pumpkin mixture. Pour the pumpkin layer mixture over the cake layer crust in the baking dish, and bake until the center is set. Cool the cake, then cut into squares. Top with whipped cream if desired, then serve and enjoy.

A slice of pumpkin gooey butter cake topped with whipped cream.

Tips For The Perfect Cake

  • Make sure you use pure pumpkin puree and NOT pumpkin pie filling for this recipe. Canned pumpkin pie filling contains sugar and other ingredients and will not work properly.
  • This cake can be made up to 2 days before you plan to serve it. Store it covered in the refrigerator.
  • Make sure that your cream cheese is very soft before you mix it with the pumpkin so that you don’t end up with lumps in your batter.
  • This is a very rich cake, so I like to serve it in smaller pieces!
  • No pumpkin pie spice on hand? Make your own by combining 1 teaspoon of cinnamon with 1/4 teaspoon each of nutmeg, allspice, ginger and cloves.

Quick Tip

Use clean hands or an offset spatula to make pressing the crust into the pan go a little easier.

A slice of pumpkin butter cake with a bite taken out of it.

Recipe FAQs

Does gooey butter cake need to be refrigerated?

While you can store gooey butter cake at room temperature, I prefer to store it in the refrigerator. I refrigerate the cake because it contains a lot of dairy, and therefore may have a tendency to spoil at room temperature. You can chill your cake, then take it out of the fridge 20-30 minutes before you plan to serve it to bring it back to room temp.

How long does gooey butter cake last?

Gooey butter cake will stay fresh in the refrigerator for up to one week. Store the cake in an airtight container or cover the pan tightly with foil or plastic wrap.


Flavor Variations

This cake is delicious as-is, but you can change up the ingredients a bit to customize the flavors to your tastes

  • Crust: Instead of yellow cake mix, try using vanilla cake, spice cake or ginger cake mix.
  • Filling: You can swap out the pumpkin for sweet potato puree for a different flavor.
  • Toppings: Feel free to add more toppings to your cake before you serve it. Some great options include chopped pecans, a drizzle of caramel or even some toffee chips.

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 cravings for pumpkin desserts. 

More Dessert Recipes You’ll Love

Pumpkin Gooey Butter Cake Video

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3.81 from 93 votes

Pumpkin Gooey Butter Cake

AuthorSara Welch
A piece of pumpkin gooey butter cake with a fork in it.
This pumpkin gooey butter cake is rich, decadent and incredibly delicious – you MUST make this! It’s the perfect end to any fall meal.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course Dessert
Cuisine American
Serves 20


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


  • 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.


  1. Adapted from Paula Deen.
  2. Make sure you use pure pumpkin puree and NOT pumpkin pie filling for this recipe. Canned pumpkin pie filling contains sugar and other ingredients and will not work properly.
  3. This cake can be made up to 2 days before you plan to serve it. Store it covered in the refrigerator.


Calories: 293kcal | Carbohydrates: 38g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 317mg | Potassium: 39mg | Sugar: 28g | Vitamin A: 490IU | Vitamin C: 0.1mg | Calcium: 75mg | Iron: 0.8mg

Hello! I’m Sara!

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Recipe Rating


  1. The pan used looking significantly larger then a 9×13.. is it?.. just wanted to make sure I use the correct pan.. thank you for any info

  2. Hi Sara,

    Just to let you know I used a large can of peaches, that I let drain completely and cut the peaches up in chunks and stirred them into the pumpkin mixture. I bake the same or until the center was slightly jiggly. It turned out perfect. served with whipped cream…..yum!!

    1. Sometimes doubling baking recipes can be tricky, I’d recommend just making two batches in two 9″x13″ pans.

  3. Can I use a 9×13 Glass dish or the only other thing I have is a shallow metal sheet pan for this recipe. I really wanna make this… ????

  4. I am going to bake this per recipe but then second time I will use canned sweet potatoes. Yams are my favorite and I will eat a sweet potato pie over a pumpkin pie any day. Really looking forward to making this one!!

  5. I made this cake tonight but I am a little worried about it. It seems a little jiggly in the middle. Is it baked enough?

    1. It should be a little jiggly in the middle when you shake it, but not liquidy. It’ll firm up a bit as it cools, but the filling is supposed to be on the gooier side! When I make it and it firms up, it’s almost like a cheesecake consistency on top.

  6. 5 stars
    What a tasty treat! I’ve been waiting ALL year long for pumpkin treats… so this just hits the spot! Love how easy this is to make! 🙂

    1. If your pumpkin pie filling contains sugar I would significantly reduce the amount of powdered sugar in this recipe. Otherwise I think it would work although I haven’t tested it that way!

      1. Um, it clearly says pumpkin purée, not pumpkin pie filling. Pumpkin purée doesn’t have any added sugar.

      2. She may not have the puree. I mistakenly bought the pie mix rather than the puree and I, too, was wondering if i could use it.

      3. You should be able to use the pie mix although I haven’t tested it. I would use 15 ounces of pie mix and then reduce the amount of powdered sugar to 1 cup and omit the pumpkin pie spice.

    2. I am unaccustomed to powdered sugar being measured in ounces, so I went looking for a conversion for that. From what I have found, the 12 ounces equates to slightly less than 3 cups. Is that correct?