If you’re anything like me, there’s something irresistibly cozy about pumpkin desserts, especially when they bring that perfect gooey texture that just melts in your mouth. This Pumpkin Gooey Butter Cake Recipe is one of my all-time favorites because it combines the ease of a boxed cake mix with a dreamy pumpkin cream cheese filling that’s rich but light enough to enjoy as an afternoon treat or a holiday showstopper. Whether you’re baking for guests or just craving that fall-flavored indulgence, this cake hits the mark every single time.
When I first tried this Pumpkin Gooey Butter Cake Recipe, I was amazed at how simple it was to pull off a dessert that looks like it belongs in a bakery window. What I love most is how the buttery cake base complements the smooth pumpkin filling, and that hint of pumpkin pie spice truly elevates the flavor. Trust me—you’ll find that this recipe not only makes your kitchen smell amazing but also earns you endless compliments from anyone lucky enough to try it.
Why You’ll Love This Recipe
- Easy to Make: Uses a boxed cake mix for a quick base so you can spend less time prepping and more time enjoying.
- Perfect Texture: That gooey, creamy filling feels indulgent without being overly dense or heavy.
- Seasonal Favorite: Pumpkin and pumpkin pie spice bring warm, comforting flavors ideal for fall or holiday gatherings.
- Crowd-Pleaser: My family always asks for seconds, and it’s a guaranteed hit at any party or potluck.
Ingredients You’ll Need
This Pumpkin Gooey Butter Cake Recipe balances simple pantry staples with the seasonal charm of pumpkin and spice. Each ingredient plays a role in creating the perfect mix of buttery crust and luscious filling—no complicated steps, just straightforward baking magic.
- Yellow cake mix: I recommend using your favorite boxed brand; it forms the buttery base perfectly.
- Eggs: Adds structure and richness to both the cake and the filling.
- Butter: Melted butter is essential for that rich, moist crumb and flavor in both layers.
- Pumpkin (canned): Use pure pumpkin—not pumpkin pie filling—for a smooth, fresh taste.
- Cream cheese: Soften it well for the creamiest filling; it helps keep the texture luscious and gooey.
- Vanilla extract: Adds depth and rounds out the flavors in the filling.
- Powdered sugar: Sweetens the filling without graininess, creating that melt-in-your-mouth feel.
- Pumpkin pie spice: The star seasoning that brings all those classic fall flavors to your cake.
Variations
I love encouraging tweaks—because sometimes small changes turn a good recipe into your signature dessert. This Pumpkin Gooey Butter Cake Recipe is super adaptable, so you can play with flavors or even dietary needs.
- Maple Twist: Swap the vanilla for maple extract and add a handful of chopped pecans on top—my family adores that nutty sweetness.
- Gluten-Free: Use a gluten-free yellow cake mix to make this treat accessible without sacrificing texture.
- Spice it Up: Add a pinch of ground cloves or nutmeg for extra warmth if you love traditional pumpkin spices.
- Chocolate Swirl: Drop mini chocolate chips into the filling to surprise your guests with subtle pockets of melty chocolate.
How to Make Pumpkin Gooey Butter Cake Recipe
Step 1: Prep Your Crust Base
Start by preheating your oven to 350°F, then mix the yellow cake mix, one egg, and the melted butter together using an electric mixer. You’ll want the batter smooth and well combined before pressing it evenly into the bottom of a greased 13×9-inch baking pan. This step is simple but important—make sure the crust layer is packed lightly but firmly so it bakes into that buttery base we all love.
Step 2: Make the Ooey, Gooey Filling
In a large bowl, beat the softened cream cheese and canned pumpkin until it’s completely smooth—no lumps here! Then add in the three eggs, vanilla extract, and the melted butter, continuing to mix until all those flavors meld together. Lastly, stir in the powdered sugar and pumpkin pie spice until the filling has a silky texture. If your cream cheese isn’t soft enough, you might end up with small lumps, so trust me, take the extra minute to get it right.
Step 3: Assemble and Bake
Pour your luscious pumpkin filling over the cake crust and carefully spread it out evenly. Bake for about 40 to 50 minutes, but here’s what I’ve learned—do NOT overbake. The center should stay just a bit gooey while the edges set nicely. I usually start checking it around 40 minutes by gently shaking the pan; if the edges are firm but the middle jiggles slightly, you’re golden. Let it cool completely before slicing to keep that characteristic gooey texture.
Pro Tips for Making Pumpkin Gooey Butter Cake Recipe
- Cream Cheese Softening: Always let your cream cheese sit out for at least 30 minutes to room temperature for a super smooth filling.
- Don’t Overmix: Mix just until ingredients combine—overmixing can lead to a tough texture in the filling.
- Check Early: Start checking at 40 minutes to avoid overbaking; a slightly jiggly center is what you want.
- Use Fresh Pumpkin Pie Spice: Using fresh spice blends makes a noticeable difference in flavor intensity.
How to Serve Pumpkin Gooey Butter Cake Recipe
Garnishes
My go-to garnish is a generous dollop of freshly whipped cream—nothing beats that light, airy contrast to the rich cake. Sometimes I sprinkle a little extra cinnamon or a dusting of powdered sugar for a pretty finish. If I’m feeling extra festive, chopped toasted pecans add a delightful crunch and complement the pumpkin flavors beautifully.
Side Dishes
This cake pairs wonderfully with a hot cup of coffee or spiced chai tea. For brunch gatherings, I like serving it alongside fresh fruit like sliced pears or apples for a refreshing balance. It’s also a crowd-pleaser with vanilla ice cream on the side if you want to up the indulgence factor.
Creative Ways to Present
For special occasions, I cut the Pumpkin Gooey Butter Cake into smaller squares and serve them on pretty dessert plates with some caramel drizzle over the top. I’ve also layered it in a trifle bowl with whipped cream and spiced pecans for a stunning visual and textural treat that gets rave reviews every time I bring it out.
Make Ahead and Storage
Storing Leftovers
I usually cover the cake tightly with plastic wrap or store in an airtight container in the fridge. It keeps wonderfully for up to 4 days, and I swear the flavors deepen overnight. Just remember to take it out a bit before serving so it’s not too cold.
Freezing
If you want to freeze your Pumpkin Gooey Butter Cake, I recommend cutting it into slices first, then wrapping each piece in plastic wrap and foil. From my experience, it freezes well for up to 3 months. When you’re ready, thaw overnight in the fridge and enjoy as if freshly baked.
Reheating
To reheat leftovers, just pop a slice in the microwave for about 20-30 seconds to bring back that soft gooey texture. If you prefer it warm but not hot, I’d heat it in short bursts to avoid drying it out. You can also enjoy it chilled, which is delicious in its own right!
FAQs
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Can I use fresh pumpkin instead of canned for this Pumpkin Gooey Butter Cake Recipe?
Yes, you can, but be sure to cook and puree the fresh pumpkin ahead of time to remove excess moisture. Using too much liquid can affect the gooey texture of the filling, so it’s key to have a thick, smooth pumpkin puree.
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How do I prevent the cake from overbaking and drying out?
Careful timing is essential. Start checking the cake around 40 minutes by gently shaking the pan; if the center jiggles slightly while edges are set, it’s ready. This keeps the gooey texture intact without turning dry.
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Can I make this Pumpkin Gooey Butter Cake Recipe ahead of time?
Absolutely! You can bake it a day in advance; just cover and refrigerate. In fact, letting it sit overnight often enhances the flavors and texture.
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Is there a way to make this cake dairy-free?
Making this recipe dairy-free requires swapping both butter and cream cheese for plant-based alternatives. Be mindful that this may slightly alter the gooey texture and richness, but it’s worth experimenting if you need a dairy-free version.
Final Thoughts
This Pumpkin Gooey Butter Cake Recipe is one of those comfort desserts I never get tired of making or sharing. It’s approachable for bakers of all levels but feels special enough to bring to holiday dinners or weekend get-togethers. I hope you try it soon and experience that perfect gooey bite yourself—once you do, I’m confident it’ll become a staple in your dessert rotation, just like it did in mine.
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Pumpkin Gooey Butter Cake Recipe
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Gooey Butter Cake is a luscious autumn-inspired dessert featuring a buttery yellow cake base topped with a creamy, spiced pumpkin filling. The cake has a delightful gooey center that blends the rich flavors of pumpkin, cream cheese, and pumpkin pie spice, making it perfect for fall celebrations or any time you crave a moist, flavorful dessert.
Ingredients
Cake
- 1 box yellow cake mix
- 1 egg
- 8 tablespoons butter, melted
Filling
- 1 (15-ounce) can pumpkin
- 1 (8-ounce) package cream cheese, softened
- 3 eggs
- 1 teaspoon vanilla extract
- 8 tablespoons butter, melted
- 1 (16-ounce) box powdered sugar
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 13×9-inch baking pan to prepare for the cake base.
- Prepare Cake Base: In a mixing bowl, combine the yellow cake mix, 1 egg, and 8 tablespoons of melted butter. Use an electric mixer to blend well until smooth. Press this mixture evenly into the bottom of the prepared baking pan, creating the cake base.
- Make Pumpkin Filling: In a large bowl, beat together the softened cream cheese and canned pumpkin until the mixture is smooth and creamy.
- Add Remaining Filling Ingredients: Add the 3 eggs, 1 teaspoon vanilla extract, and 8 tablespoons melted butter to the pumpkin and cream cheese mixture. Beat well until fully combined.
- Incorporate Sugar and Spice: Gradually mix in the powdered sugar and 2 teaspoons pumpkin pie spice into the filling. Continue to beat until the filling is smooth and consistent.
- Assemble and Bake: Spread the pumpkin filling evenly over the prepared cake base in the baking pan. Bake in the preheated oven for 40 to 50 minutes. The cake should be slightly gooey in the center when done; avoid overbaking to maintain that texture.
- Serve: Allow the cake to cool slightly before serving. It goes beautifully with a dollop of whipped cream on top for extra indulgence.
Notes
- Do not overbake; the center should remain a little gooey for the signature texture.
- Ensure the cream cheese is softened for easier mixing and a smoother filling.
- You can add extra pumpkin pie spice or cinnamon for a stronger spice flavor if desired.
- Store leftovers covered in the refrigerator to keep the cake moist and fresh.
- Allow the cake to cool before slicing to prevent it from falling apart.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 370
- Sugar: 35g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
