If you’re craving a fall dessert that’s absolutely irresistible, you have to try this Pumpkin Gooey Butter Cake Recipe. With a perfectly soft and buttery crust paired with a lush, spiced pumpkin filling that’s sweet, tangy, and just the right level of gooey, it’s the kind of treat that makes your home smell like autumn and your taste buds dance with joy. Whether you’re serving it at a holiday gathering or just indulging on a cozy night in, this cake hugs you like a warm, festive blanket in dessert form.
Ingredients You’ll Need
This Pumpkin Gooey Butter Cake Recipe keeps things wonderfully simple but packs a lot of autumn flavor and texture. Each ingredient plays a vital role, from the buttery crust that holds everything together to the spices that add that unmistakable fall aroma.
- Yellow cake mix: The base of the crust that creates a soft but sturdy foundation.
- Egg: Helps bind the crust ingredients together perfectly.
- Unsalted butter (for crust and filling): Adds richness and moisture throughout.
- Cream cheese: Provides tangy creaminess to balance the sweetness in the filling.
- Pumpkin puree: The star of the recipe, delivering classic fall flavor and moisture.
- Large eggs: Give structure and richness to the filling.
- Vanilla extract: Enhances all the flavors with a warm, sweet note.
- Powdered sugar: Sweetens the filling and contributes to that signature gooey texture.
- Ground cinnamon, nutmeg, ginger, and cloves: The essential spices that paint the perfect pumpkin spice profile.
- Salt: Balances flavors and elevates sweetness.
How to Make Pumpkin Gooey Butter Cake Recipe
Step 1: Preheat Oven and Prepare Dish
Start by heating your oven to 350°F (175°C). This warm oven temperature is just right for baking the crust and pumpkin filling evenly without drying them out. Don’t forget to grease a 9×13-inch baking dish—this will prevent sticking and make your slices come out clean and beautiful.
Step 2: Make the Crust
In a large bowl, combine the yellow cake mix, one egg, and half a cup of melted unsalted butter. Mix until the dough is smooth and uniform. This mixture forms a soft yet sturdy crust. Press the dough evenly into the bottom of your prepared baking dish, making sure it fills every corner to create a firm base for that luscious filling.
Step 3: Prepare the Pumpkin Filling
Grab a separate large bowl for the filling. Beat together the softened cream cheese and pumpkin puree until silky smooth. Add three large eggs, vanilla extract, and the remaining melted butter, combining everything until fully incorporated. Slowly add powdered sugar to sweeten and thicken the filling, then spice it up with cinnamon, nutmeg, ginger, and cloves if you like that extra warmth. A small pinch of salt here helps all the flavors pop—mix until your filling is perfectly smooth and ready to go on the crust.
Step 4: Assemble and Bake
Pour the pumpkin cream cheese filling evenly over the crust layer in your baking dish. Spread it out gently so every bite is balanced. Bake the cake in your preheated oven for 40 to 50 minutes. The key is stopping when the center is still slightly gooey—not completely set—this keeps the texture heavenly and melt-in-your-mouth, which is what defines this Pumpkin Gooey Butter Cake Recipe.
Step 5: Cool and Serve
Once baked, let the cake cool completely before slicing. This helps the filling set just enough to hold together but still stay soft and rich. Serve it plain, or elevate it with a dollop of fresh whipped cream or a light dusting of powdered sugar for that extra touch of sweetness and presentation.
How to Serve Pumpkin Gooey Butter Cake Recipe
Garnishes
A little garnish goes a long way with this cake. Topping it with whipped cream brings a light fluffiness that contrasts beautifully with the dense, gooey filling. Alternatively, a sprinkle of cinnamon sugar or a light dusting of powdered sugar gives it an elegant, finished look and a tiny hint of extra sweetness.
Side Dishes
This cake pairs wonderfully with warm beverages like chai tea, coffee, or even a cozy cup of hot apple cider. For gatherings, consider serving it alongside vanilla ice cream or a scoop of spiced whipped cream to balance the richness and add a refreshing cool contrast.
Creative Ways to Present
For a festive touch, try cutting the Pumpkin Gooey Butter Cake Recipe into small squares and serving them on decorative plates with autumn leaves as a backdrop. You can also add a drizzle of caramel sauce or sprinkle some chopped pecans or walnuts on top for texture and a nutty crunch that complements the creamy filling.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pumpkin Gooey Butter Cake Recipe covered tightly with plastic wrap or in an airtight container at room temperature for up to two days. After that, it’s best kept in the refrigerator where it can stay fresh for up to a week, keeping that gooey texture intact.
Freezing
If you want to make this cake in advance, it freezes beautifully. Wrap the cooled cake tightly in plastic wrap and then again in aluminum foil to prevent freezer burn. It will store well for up to three months and still taste like it was freshly made when you thaw it.
Reheating
To enjoy the cake after refrigeration or freezing, warm individual slices in the microwave for about 15 to 20 seconds. This will soften the gooey filling and bring back that luscious, melt-in-your-mouth sensation that makes the Pumpkin Gooey Butter Cake Recipe so special.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to stick with plain pumpkin puree because canned pie filling contains additional spices and sweeteners that might throw off the flavor balance of the cake.
Is it necessary to use cream cheese in the filling?
Yes, cream cheese is key for achieving the rich, tangy smoothness that differentiates this cake from a traditional pumpkin cake and keeps it wonderfully gooey.
Can I make this cake gluten-free?
To make a gluten-free version, use a gluten-free yellow cake mix for the crust. The rest of the ingredients are naturally gluten-free, so it’s an easy swap.
How do I know when the cake is done baking?
The edges should be set and lightly golden, while the center remains slightly jiggly or gooey to the touch. Avoid overbaking to keep that signature texture.
Can I substitute the spices with pumpkin pie spice?
Absolutely! Pumpkin pie spice is a convenient blend that usually contains cinnamon, nutmeg, ginger, and cloves, making it a perfect shortcut for this recipe.
Final Thoughts
This Pumpkin Gooey Butter Cake Recipe is one of those rare desserts that feels like a warm hug in every single bite. It’s easy enough to make for any occasion but special enough to wow your friends and family. Trust me, once you try it, it’ll quickly become your favorite fall treat to bake and share. Give it a go and savor every delicious, gooey moment!
Print
Pumpkin Gooey Butter Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Gooey Butter Cake is a rich and indulgent dessert perfect for fall. Featuring a buttery yellow cake crust topped with a creamy, spiced pumpkin filling, this cake combines the comforting flavors of autumn spices and pumpkin puree into a gooey, melt-in-your-mouth treat. Ideal for holiday gatherings or cozy weekends, it’s easy to make and serves 12 generously.
Ingredients
For the Crust:
- 1 box yellow cake mix
- 1 egg
- 1/2 cup unsalted butter, melted
For the Pumpkin Filling:
- 8 oz cream cheese, softened
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 3 1/2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- A pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the cake doesn’t stick and bakes evenly.
- Make the Crust: In a large bowl, mix together the yellow cake mix, egg, and melted butter until a dough forms. Press the dough evenly into the bottom of the prepared baking dish to create a firm and even crust layer.
- Prepare the Pumpkin Filling: In a separate large bowl, beat the softened cream cheese and pumpkin puree together until smooth. Add the eggs, vanilla extract, and melted butter, mixing well to combine. Gradually incorporate the powdered sugar, then add the cinnamon, nutmeg, ginger, cloves (if using), and a pinch of salt. Mix until the filling is fully combined and smooth.
- Assemble and Bake: Pour the pumpkin filling over the crust in the baking dish, spreading it out evenly. Place it in the preheated oven and bake for 40-50 minutes. The cake should be set but the center will still have a slightly gooey texture for that signature gooey butter consistency.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely before slicing. For extra indulgence, serve with whipped cream or a light dusting of powdered sugar if desired.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Don’t overbake; the cake should remain slightly gooey in the center for the best texture.
- You can substitute yellow cake mix with white cake mix if preferred for a slightly different flavor.
- Optional spices like cloves add depth but can be omitted if you prefer a milder spice profile.
- This cake stores well in the refrigerator and can be served chilled or at room temperature.
