If you are on the hunt for a dessert that perfectly blends seasonal warmth with a delightfully indulgent texture, look no further than the Pumpkin Gooey Butter Cake Recipe. This luscious cake offers a tender, buttery crust beneath a rich, creamy pumpkin filling that’s speckled with cozy spices. Each bite melts wonderfully in your mouth, making it an irresistible treat for pumpkin lovers and anyone craving a sweet, gooey experience. Whether it’s for a holiday gathering or a sweet weekend treat, this cake brings both comfort and celebration to the table.
Ingredients You’ll Need
This Pumpkin Gooey Butter Cake Recipe relies on simple yet essential ingredients that work in harmony to yield that iconic gooey texture and deep autumnal flavor. Each has a role, from the cake mix forming a buttery base, to the cream cheese adding creamy tang, and the signature pumpkin and spices that bring all the cozy fall vibes to life.
- Yellow cake mix: Provides a buttery, soft crust that holds the gooey filling.
- Eggs: Bind the crust and pumpkin filling ingredients together for structure and richness.
- Unsalted butter: Adds a smooth, rich flavor and tender texture, both melted for easy mixing.
- Cream cheese: Brings creamy tanginess and helps create that classic gooey texture.
- Pumpkin puree: The star ingredient offering moistness, sweetness, and that unmistakable pumpkin flavor.
- Vanilla extract: Enhances the overall flavor with warm, sweet notes.
- Powdered sugar: Adds the perfect amount of sweetness and smoothness to the filling.
- Ground cinnamon, nutmeg, ginger, and cloves (optional): These spices create the quintessential pumpkin pie spice blend that fills this cake with warmth and aroma.
- Pinch of salt: Balances the sweetness and intensifies the flavors.
How to Make Pumpkin Gooey Butter Cake Recipe
Step 1: Preheat Oven and Prepare Pan
Start by setting your oven to 350°F (175°C) so it’s nice and hot when your cake is ready to bake. Grease a 9×13-inch baking dish thoroughly to prevent sticking and ensure a smooth release after baking.
Step 2: Make the Crust
In a large mixing bowl, combine the yellow cake mix, one egg, and melted butter. Stir well until it forms a dough-like consistency. Press this dough evenly across the bottom of your prepared baking dish, creating the buttery base that forms the perfect contrast to the creamy filling.
Step 3: Prepare the Pumpkin Filling
In a separate bowl, beat the softened cream cheese with the pumpkin puree until silky smooth. This step is crucial for a velvety texture. Next, add the eggs, vanilla extract, and melted butter, mixing thoroughly. Gradually fold in the powdered sugar, followed by the carefully measured cinnamon, nutmeg, ginger, cloves if using, and a pinch of salt. Mix until the filling is uniform and creamy, bursting with spicy pumpkin goodness.
Step 4: Assemble and Bake
Gently pour the luscious pumpkin filling over the pressed crust, spreading it out with a spatula to cover the entire surface evenly. Pop your dish into the preheated oven and bake for 40 to 50 minutes. You want the edges to be set but the center to remain slightly gooey, capturing that classic gooey butter cake appeal.
Step 5: Cool and Serve
After removing the cake from the oven, allow it to cool completely in the pan. This cooling time lets the filling set enough to slice cleanly while maintaining its gooey charm. Serve slices topped with whipped cream or a light sprinkle of powdered sugar for an elegant finishing touch.
How to Serve Pumpkin Gooey Butter Cake Recipe
Garnishes
Keep it simple and seasonal with a dollop of freshly whipped cream or a dusting of powdered sugar. For extra flair, a sprinkle of toasted pecans or a drizzle of caramel sauce elevates the texture and adds a complementary nutty sweetness that pairs beautifully with the spices.
Side Dishes
This cake pairs wonderfully with a warm cup of coffee or spiced chai, perfect for cozy afternoons. For festive gatherings, serve alongside vanilla ice cream or a scoop of cinnamon-swirl gelato to balance its richness with creamy cold contrast.
Creative Ways to Present
For a party, cut the pumpkin gooey butter cake into bite-sized squares and serve on skewers with fresh cranberries or roasted pumpkin seeds. Alternatively, layer it in trifle bowls with whipped cream and crushed gingersnap cookies for a show-stopping fall dessert display.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your pumpkin gooey butter cake tightly with plastic wrap or store it in an airtight container. It stays fresh and moist at room temperature for up to two days, but refrigerating it can extend its life for about a week.
Freezing
This cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap and then foil to prevent freezer burn. When stored properly, it can be kept in the freezer for up to three months without losing its gooey allure.
Reheating
To reheat, allow frozen slices to thaw overnight in the refrigerator. Warm gently in a microwave for 15-20 seconds or in a preheated 300°F oven for about 10 minutes to revive that delightful gooey texture and soften the cream cheese filling.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but be sure to cook it thoroughly, remove excess moisture, and puree it until smooth. Fresh pumpkin may alter the texture slightly but will offer a fresher flavor.
Is it important to use yellow cake mix for the crust?
Yellow cake mix provides just the right balance of sweetness and buttery flavor for the crust. Using other mixes may change the texture and flavor, but feel free to experiment!
Can I omit the cloves in the spice mix?
Absolutely. Cloves have a strong, distinct flavor, so if you’re not a fan or don’t have it on hand, leaving it out won’t harm the overall delicious fall flavor.
What’s the best way to achieve the gooey center?
Don’t overbake. The center should still jiggle slightly when you remove it from the oven. Overbaking can dry out the filling and lose that signature gooeyness.
Can I double the recipe for a larger batch?
Yes, just double all ingredients and use a larger baking pan or two pans. Keep an eye on baking time as it may vary, and test for doneness accordingly.
Final Thoughts
If you want to fall in love with a dessert that combines the best of cake and cheesecake vibes, I promise the Pumpkin Gooey Butter Cake Recipe is a must-try. It’s simple to make, filled with cozy autumn spices, and offers that addictive creamy, gooey texture that keeps everyone coming back for more. Bake a batch and share it with friends—you’ll be creating smiles and memories in no time!
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 decadent fall dessert featuring a buttery yellow cake crust topped with a smooth, spiced pumpkin cream cheese filling. Perfectly gooey in the center and bursting with warm spices like cinnamon, nutmeg, and ginger, this cake is ideal for autumn gatherings and holiday celebrations.
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). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Make the Crust: In a large bowl, combine the yellow cake mix, egg, and melted butter. Mix well until a cohesive dough forms. Press this dough evenly into the bottom of the prepared baking dish to form the crust.
- Prepare the Pumpkin Filling: In a separate large bowl, beat together the softened cream cheese and pumpkin puree until smooth and creamy. Add the eggs, vanilla extract, and melted butter, and mix until fully combined. Gradually incorporate the powdered sugar, then add the cinnamon, nutmeg, ginger, cloves (if using), and a pinch of salt. Mix until the filling is smooth and all ingredients are evenly distributed.
- Assemble and Bake: Pour the prepared pumpkin filling evenly over the crust in the baking dish. Spread it out smoothly. Place the dish in the preheated oven and bake for 40-50 minutes. The cake is done when the edges are set, but the center still appears slightly gooey for the best texture.
- Cool and Serve: Allow the cake to cool completely in the baking dish before slicing. Serve as is or garnish with whipped cream or a dusting of powdered sugar for added sweetness and presentation.
Notes
- For best results, ensure the cream cheese is fully softened to avoid lumps in the filling.
- The cake center should remain slightly gooey for that signature texture—avoid overbaking.
- You can substitute the ground cloves with additional cinnamon if you prefer a milder spice profile.
- Store leftovers covered in the refrigerator for up to 4 days; bring to room temperature before serving.
- This cake pairs wonderfully with a cup of coffee or spiced tea.
