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

Pumpkin Gooey Butter Cake

This pumpkin gooey butter cake is rich, decadent and incredibly delicious - you MUST make this! It's the perfect end to any fall meal.
Course Dessert
Cuisine American
Keyword cake, gooey butter cake, pumkpkin gooey butter cake, pumpkin cake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 20
Calories 293kcal
Author Sara Welch


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.



    Adapted from Paula Deen.


    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