If ever there was a dessert that could win over a whole room and instantly make the season feel cozier, it’s this Pumpkin Gooey Butter Cake Recipe. Imagine a buttery, soft cake base topped with a pumpkin-spiced, creamy filling that’s equal parts rich, sweet, and irresistibly gooey. This is the kind of treat you’ll want to share at every autumn get-together, or perhaps keep to yourself for those days when only a truly decadent dessert will do!

Ingredients You’ll Need

Pumpkin Gooey Butter Cake Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are pantry staples but when brought together, become so much more than the sum of their parts. Each component of this Pumpkin Gooey Butter Cake Recipe brings a special element, whether it’s the cake’s foundation, the velvety filling, or the warm spices that evoke the best flavors of fall.

1 box yellow cake mix: The magic shortcut that delivers a sturdy yet soft base for all that gooey goodness.
4 large eggs (separated: 1 for base, 3 for filling): These give richness and structure to both the cakey base and creamy pumpkin layer.
8 ounces unsalted butter (2 sticks, melted and separated): Butter creates that signature moist, almost fudge-like texture—don’t skimp!
1 1/2 cups pumpkin puree: Pure pumpkin (not pie filling) adds earthiness and keeps the cake ultra-moist.
8 ounces cream cheese (super soft): This ingredient is key for the creamy filling, ensuring it bakes up lusciously smooth.
1 tablespoon vanilla extract: Vanilla rounds out the flavors, making every bite taste like home.
1 cup dark brown sugar: The molasses notes here deepen the flavor and give the topping color.
1 teaspoon ground cinnamon: No pumpkin dessert is complete without this warming spice as its backbone.
1 teaspoon ground nutmeg: Nutmeg partners with cinnamon to infuse autumn in every forkful.
1/4 teaspoon ground ginger: Just enough to add a little zing and lift to the finish.

How to Make Pumpkin Gooey Butter Cake Recipe

Step 1: Prepare the Pan and Preheat

Begin by preheating your oven to 350 degrees. Grab a 9″ or 10″ springform pan (or a regular round cake pan) and line the bottom with parchment paper, then give it a generous spritz of cooking spray. This step ensures your Pumpkin Gooey Butter Cake Recipe releases like a dream, with pristine edges and no sticking disasters.

Step 2: Make the Cake Base

In the bowl of your mixer, combine the yellow cake mix, 1 stick of melted butter, and one egg. Let the mixer do the heavy lifting until everything is combined and you’re left with a thick but pliable dough. Scoop this into the pan and press it flat—it should cover the base in a thin, even layer.

Step 3: Whip up the Pumpkin Filling

Using a clean mixing bowl, blend together the pumpkin puree, very soft cream cheese, the other 3 eggs, another stick of melted butter, dark brown sugar, vanilla extract, cinnamon, ginger, and nutmeg. Beat slowly to avoid splashing, and make sure you scrape down the sides and bottom of the bowl. The resulting mixture will be thick, creamy, and overflowing with fall aromas—resist the urge to eat it straight from the bowl (or don’t, I won’t judge!).

Step 4: Pour and Smooth the Layers

Gently pour the pumpkin filling over your pressed cake base in the pan. Use a spatula to smooth out the top so that every slice gets an even share of gooey, spiced filling. The contrast between the pale base and autumnal orange topping is already a feast for the eyes!

Step 5: Bake to Perfection

Slide the pan into the oven and bake for 40 to 50 minutes. The top should turn a lovely golden brown and gently puff. Unlike traditional cakes, you want the center to stay slightly gooey. When it’s ready, your kitchen will smell like every cozy holiday ever celebrated. Let the Pumpkin Gooey Butter Cake Recipe rest for at least 10 minutes before slicing—this is critical for perfect pieces!

How to Serve Pumpkin Gooey Butter Cake Recipe

Garnishes

Dress up your slice with a dusting of powdered sugar, a dollop of freshly whipped cream, or a drizzle of warm caramel sauce. A sprinkle of extra cinnamon or a few candied pecans add texture and make each serving as beautiful as it is delicious.

Side Dishes

This cake is a rich delight all on its own, but you can serve it alongside a scoop of vanilla ice cream or a mug of spiced chai. Fresh berries add color and a little acidity to cut through the sweetness if you want to go the extra mile.

Creative Ways to Present

Serve your Pumpkin Gooey Butter Cake Recipe cut into rustic wedges for a casual brunch, or use a round biscuit cutter for elegant circles on a dessert platter. Miniature versions in muffin tins are perfect for parties and bake sales—plus, no forks required!

Make Ahead and Storage

Storing Leftovers

Pop any leftover slices into an airtight container and refrigerate. They’ll stay moist and delicious for up to 5 days. In fact, some say the flavors get even better after a night in the fridge, making this the ultimate make-ahead dessert.

Freezing

This recipe freezes beautifully. Slice the cooled cake, wrap individual pieces in plastic wrap, then place them in a zip-top bag. When a craving hits, just thaw in the fridge overnight or gently microwave to enjoy the texture and flavor as if it were day one.

Reheating

Warm your Pumpkin Gooey Butter Cake Recipe gently in the microwave (about 15-20 seconds per slice) for that fresh-from-the-oven experience. If you prefer the oven, tent slices with foil and reheat at 300 degrees for about 10 minutes to protect that gooey top.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just be sure your homemade puree is well-drained and smooth—excess water can impact the cake’s structure and gooey texture. Canned works for reliability, but homemade brings an extra level of freshness and flavor.

Is there a gluten-free alternative for this recipe?

Definitely. Swap in a gluten-free yellow cake mix (there are some great brands out there) and follow the rest of the ingredients as written. The results will be just as tasty and gooey.

Why does my cake sometimes seem underbaked in the center?

That gooey texture in the Pumpkin Gooey Butter Cake Recipe is actually the goal—you want the middle to stay a little soft! As long as the edges are set and the top is browned, you’re on the right track. The cake firms up as it cools.

How can I tell when it’s done baking?

Look for a golden, slightly puffed top with edges that pull slightly from the pan. A tester in the center should come out a bit sticky but not wet—remember, gooey is good in this dessert!

Can I make this recipe dairy-free?

You can! Use dairy-free butter and vegan cream cheese, and double-check your cake mix for any milk ingredients. The results will still be rich and full of fall flavor, so everyone can enjoy a slice.

Pumpkin Gooey Butter Cake Recipe: Final Thoughts

This Pumpkin Gooey Butter Cake Recipe is the ultimate treat for pumpkin lovers and dessert enthusiasts alike. Cozy, crowd-pleasing, and surprisingly simple, it’s a recipe you’ll want to keep in your autumn baking rotation—if not year-round. If you’re craving comfort, warmth, and a truly memorable sweet, bake this cake soon and share the love (or keep a secret extra piece for yourself!).

Pumpkin Gooey Butter Cake Recipe

★★★★★

4.8 from 17 reviews

Author: lilan
Total Time: 1 hour
Yield: 1 cake, about 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich flavors of fall with this Pumpkin Gooey Butter Cake. A decadent dessert that combines the warmth of pumpkin with a gooey, buttery texture for a truly delightful treat.

Instructions

Preheat the oven: Preheat the oven to 350 degrees.
Prepare the pan: Line a springform pan or round cake pan with parchment paper and cooking spray.
Make the cake base: Mix the yellow cake mix, 1 egg, and melted butter. Press into the pan to form a thin layer.
Prepare the pumpkin filling: Combine pumpkin puree, cream cheese, eggs, sugar, melted butter, vanilla, and spices. Pour over the cake base.
Bake: Bake at 350 degrees for 40-50 minutes until golden brown and slightly gooey.
Cool and serve: Allow the cake to rest for 10 minutes before slicing and serving.

Notes

For a richer flavor, add a dollop of whipped cream or a sprinkle of powdered sugar on top before serving.
This cake is best enjoyed warm but can also be refrigerated for a chilled treat.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American