Name: Pumpkin Gooey Butter Cake Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 yellow cake mix; 1 teaspoon pumpkin pie spice; 8 tablespoons salted butter, softened; 2 large eggs; 1 large egg; 8 ounces cream cheese, softened; 4 tablespoons salted butter, softened; 1/2 cup pumpkin puree; 4 1/3 cups powdered sugar

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If you’re craving a dessert that tastes like pure autumn magic, Pumpkin Gooey Butter Cake is about to steal your heart. With a soft, spiced crust and a luxuriously creamy pumpkin filling (all crowned with a snowy finish of powdered sugar), this crowd-pleaser is bright, comforting, and beautifully decadent. Whether you’re making it for Thanksgiving, a cozy potluck, or simply to treat yourself, every bite feels like a warm hug from the season itself.

Pumpkin Gooey Butter Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for Pumpkin Gooey Butter Cake couldn’t be simpler! Each staple brings something special to the recipe, from the buttery crust to the lush, pumpkin-infused filling. Here’s what you’ll need, plus a quick tip for each one:

Yellow cake mix: Delivers a moist, rich base without the fuss of starting from scratch.
Pumpkin pie spice: Adds that distinctive warmth and aroma we all crave with pumpkin desserts.
Salted butter (softened): The magic that binds everything together and gives the crust and filling their melt-in-your-mouth texture.
Large eggs: Help set the structure of both the crust and the fluffy, creamy filling.
Cream cheese (softened): The secret behind the gooey, tangy, irresistible middle layer.
Pumpkin purée: Packs the cake with those unmistakable fall flavors and a lovely orange hue (and yes, canned is perfect!).
Powdered sugar: Sweetens the filling while also serving as that pretty, finishing dusting on top.

How to Make Pumpkin Gooey Butter Cake

Step 1: Prepare the Crust

Start by stirring together your yellow cake mix and pumpkin pie spice in a large mixing bowl. This is where those autumn aromas start to emerge! Add in the softened butter and eggs, then mix everything—either by hand or with your mixer—until you get a thick, crumbly batter. Spread or gently pat this mixture into an ungreased 9×13-inch baking dish, forming your tasty foundation for the cake.

Step 2: Mix the Pumpkin Filling

In a separate bowl, beat together one egg, cream cheese, softened butter, and pumpkin purée until smooth. This is the heart of your Pumpkin Gooey Butter Cake, so mix until there are no lumps—you want a creamy, dreamy base for the powdered sugar.

Step 3: Incorporate the Powdered Sugar

Gradually add the powdered sugar to your pumpkin-cream cheese mixture, mixing well as you go. The filling will become thick and luscious, perfect for spreading over your crust. Take your time here; you want everything well incorporated for the best texture.

Step 4: Layer and Bake

Gently spread that gorgeous pumpkin filling over the prepared crust, making sure it’s evenly distributed. Pop the dish into a preheated 350°F oven and bake for about an hour. When you check it with a toothpick, it should come out with a little goo—after all, that’s what makes this Pumpkin Gooey Butter Cake so delightful!

Step 5: Cool and Finish

Once baked, let the cake cool for about 15 to 20 minutes. This helps set the gooey center just enough so it slices perfectly. For the dazzling final touch, use a shaker to generously dust the top with powdered sugar just before serving.

How to Serve Pumpkin Gooey Butter Cake

Garnishes

Powdered sugar is classic, but you can take your Pumpkin Gooey Butter Cake up another notch by topping with a dollop of whipped cream, a sprinkle of toasted pecans, or a light drizzle of caramel sauce. Each one adds a special flourish and a little hint at what’s inside!

Side Dishes

This dreamy dessert pairs beautifully with hot coffee or spiced chai to balance the sweetness. If you’re serving at a gathering, a bowl of crisp apple slices or a tangy cranberry salad makes a lovely, refreshing contrast.

Creative Ways to Present

Cut the cake into small squares for a dessert platter, or stack two pieces for an indulgent layer effect. Dress ramekins up with individual portions and add a mini cinnamon stick for fun—there’s no wrong way to show off Pumpkin Gooey Butter Cake.

Make Ahead and Storage

Storing Leftovers

Because of that creamy, dreamy filling, you’ll want to store leftovers in the fridge. Simply cover your Pumpkin Gooey Butter Cake tightly or transfer slices to an airtight container; it’ll stay fresh and gooey for up to five days (if it lasts that long!).

Freezing

This cake freezes surprisingly well! Cut into squares, wrap each piece in plastic wrap, and pop them in a freezer bag. They’ll keep for up to three months. Thaw overnight in the refrigerator before serving to retain the cake’s gooey texture.

Reheating

If you like your Pumpkin Gooey Butter Cake warm, just microwave individual pieces for about 15–20 seconds. The filling softens up again without losing its delightful goo factor. Dust with fresh powdered sugar after reheating for the perfect finish.

FAQs

Can I use homemade pumpkin purée?

Absolutely! If you have access to fresh pie pumpkins, simply roast and blend until smooth. Homemade purée gives the cake an even deeper, earthier pumpkin flavor, but canned pumpkin works just as well for ease and consistency.

Is there a gluten-free option?

Yes, you can make this with your favorite gluten-free yellow cake mix—just double-check all your other ingredient labels to ensure they’re gluten-free. The texture and flavor will still be delightfully close to the classic.

Does Pumpkin Gooey Butter Cake need to be chilled?

Yes, because of the cream cheese component in the filling, it’s best (and safest!) to refrigerate any leftovers. It also tastes amazing served cold straight from the fridge.

Can I make this recipe ahead of time?

Definitely. In fact, it’s perfect for making a day in advance—the flavors meld together and the filling sets up just right. Just wait to add the powdered sugar topping until just before serving.

What’s the best way to cut neat slices?

For clean, beautiful bars, let the Pumpkin Gooey Butter Cake cool completely, then use a sharp, non-serrated knife. Wipe the knife between cuts for those perfect bakery-style squares.

Final Thoughts

If you haven’t experienced the magic of Pumpkin Gooey Butter Cake yet, treat yourself soon! This simple, unforgettable dessert delivers comforting autumn flavors and the kind of rich, gooey bite everyone will remember. I can’t wait for you to try it and share a little slice of cozy joy with your friends and family.