Pumpkin Butter Cake
If you’re looking for a dessert that’s creamy, dreamy, and full of cozy fall flavors, this Pumpkin Gooey Butter Cake is the answer. With a spiced pumpkin filling on top of a buttery crust, it’s the kind of treat that feels like a warm hug in dessert form.
🕒 Prep Time: 15 minutes
🕒 Bake Time: 45–50 minutes
🕒 Total Time: 1 hour
Ingredients
For the Crust:
- 1 box yellow cake mix (15.25 oz)
- 1 stick (½ cup) unsalted butter, melted
- 1 large egg
For the Pumpkin Filling:
- 8 oz cream cheese, softened
- 1 stick (½ cup) unsalted butter, softened
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 4 cups powdered sugar
Step-by-Step Instructions
- Prepare the Pan
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
- Make the Crust
- In a mixing bowl, combine the yellow cake mix, melted butter, and egg. Stir until a soft dough forms.
- Press the dough evenly into the bottom of the prepared pan. This forms the sweet, buttery crust that holds everything together.
- Mix the Pumpkin Layer
- Beat together the softened cream cheese and butter until smooth and creamy.
- Add in the pumpkin puree, eggs, vanilla, and spices. Mix well until everything is fully incorporated.
- Gradually beat in the powdered sugar until the filling is smooth and thick.
- Assemble the Cake
- Pour the pumpkin mixture over the crust and spread evenly with a spatula.
- The batter will look rich and slightly fluffy—it’s supposed to!
- Bake to Perfection
- Bake in the preheated oven for 45–50 minutes.
- The edges should be set, but the center will remain slightly gooey—this is what makes it irresistible.
- Cool and Slice
- Let the cake cool completely before cutting into squares or bars. This helps the gooey layer set while still keeping its soft, custard-like texture.
Pro Tips for Success
- Pumpkin Purée Only: Make sure you use 100% pure pumpkin puree, not pumpkin pie filling (which already contains sugar and spices).
- Extra Spice Boost: If you love pumpkin spice flavor, feel free to add 1–2 tsp pumpkin pie spice instead of the individual spices.
- Serving Suggestion: Dust the top with powdered sugar, drizzle with caramel sauce, or add a dollop of whipped cream for a festive presentation.
Storage & Make-Ahead
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Make-Ahead: Bake the cake a day before, let it cool, and refrigerate. The flavors meld together beautifully overnight.
Nutrition Information (per serving – about 1/12 of cake)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 slice | 420 | 6g | 55g | 20g | 2g | 42g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on exact ingredients and preparation methods.
Why You’ll Love This Recipe
Pumpkin Gooey Butter Cake is the perfect mix of two classics: gooey butter cake and pumpkin pie. The buttery cake base contrasts beautifully with the rich, custardy pumpkin filling, making it a crowd-pleaser for fall gatherings, Thanksgiving dinners, or cozy weekends at home.
Whether you serve it chilled with whipped cream or slightly warm with vanilla ice cream, it’s one of those desserts that everyone will ask you to make again.
Final Thoughts
This Pumpkin Gooey Butter Cake is the ultimate fall dessert—simple to make, full of warm pumpkin spice flavors, and oh-so-creamy in the center. Bring it to a holiday table or make it just because—it’s guaranteed to become a seasonal favorite.