Pumpkin Gooey Butter Cake

There’s something undeniably comforting about a dessert that combines the rich, creamy texture of cream cheese with the warm, spicy flavors of pumpkin. This Pumpkin Gooey Butter Cake brings that cozy feeling straight to your kitchen with minimal effort and maximum flavor. Imagine a luscious, gooey center infused with pumpkin puree and aromatic spices, resting on a buttery cake base made from a simple yellow cake mix. It’s an effortless recipe that tastes like it took hours to perfect, yet it comes together in no time at all. Whether you’re serving it up at a fall gathering or just craving a slice of pumpkin goodness, this cake is your new go-to.

What Sets This Recipe Apart

This Pumpkin Gooey Butter Cake stands out because it effortlessly combines convenience with indulgence. Instead of making everything from scratch, this recipe uses a yellow cake mix as the base, which keeps things incredibly simple without sacrificing flavor. The real magic happens in the gooey, cream cheese and pumpkin layer that’s generously spiced with cinnamon, nutmeg, and ginger—classic fall flavors that elevate the cake to the next level. The result is a dessert that’s both familiar and unique: a gooey, rich texture paired with moist, tender cake, and a flavor profile that’s deeply comforting.

Another highlight is the versatility of this cake. It’s perfect for potlucks, holiday dinners, or an everyday treat. Plus, the recipe is designed to be accessible and forgiving, making it a great candidate for baking novices and pros alike. If you love the idea of incorporating pumpkin into your baking but want something a bit different from the usual pumpkin bread or muffins, this cake is exactly what you need.

Shopping List

• 1 cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
• 1 package yellow cake mix (check ingredients for no gelatin or non-permissible additives)
• 1 stick (8 tablespoons) unsalted butter, melted
• 1 large egg
• 8 oz cream cheese, softened (use cream cheese made from permissible ingredients)
• 3 cups powdered sugar
• 1 teaspoon vanilla extract (pure or imitation)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Gear Checklist

• 9×13 inch baking pan – perfect size for this cake’s layers to bake evenly
• Mixing bowls – one for the cake base and one for the cream cheese filling
• Electric mixer or sturdy whisk – to blend the cream cheese mixture smoothly
• Measuring cups and spoons – for precise ingredient quantities
• Spatula – to scrape down the sides and spread the batter evenly
• Cooling rack – to let the cake cool completely before slicing

Pumpkin Gooey Butter Cake in Steps

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease your 9×13 inch pan thoroughly with butter or non-stick spray to ensure the cake doesn’t stick. You can also line it with parchment paper for easier removal.

Step 2: Make the Cake Base

In a medium bowl, combine the yellow cake mix, melted butter, egg, and pumpkin puree. Stir together until just combined. The batter will be thick but smooth. Pour this mixture evenly into the prepared baking pan and spread it out with a spatula.

Step 3: Prepare the Gooey Topping

In a separate bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Add the vanilla extract, cinnamon, nutmeg, ginger, and salt, mixing well to incorporate all the spices evenly.

Step 4: Layer the Gooey Filling

Spread the cream cheese mixture evenly over the cake batter in the pan. It’s okay if it’s not perfectly smooth; it will bake into a beautifully gooey top.

Step 5: Bake the Cake

Place the pan in the oven and bake for 40-45 minutes. The cake is done when the edges are set and golden brown, and the center is just slightly jiggly but not liquid. Avoid overbaking to keep the gooey texture.

Step 6: Cool and Serve

Allow the Pumpkin Gooey Butter Cake to cool completely in the pan on a cooling rack. This helps the filling set slightly, making it easier to cut. Once cooled, slice into squares and serve. For an extra touch, dust with a little powdered sugar or cinnamon before serving.

Dairy-Free/Gluten-Free Swaps

• Dairy-Free: Use dairy-free cream cheese and substitute the butter with coconut oil or dairy-free margarine.
• Gluten-Free: Replace the yellow cake mix with a certified gluten-free yellow cake mix or blend your own gluten-free flour mix.
• Ensure all spices and extracts are gluten-free and free from cross-contamination.
• For powdered sugar, choose a refined sugar that is processed without bone char.

What I Learned Testing

Testing this Pumpkin Gooey Butter Cake recipe was a delightful experience that reinforced the beauty of simple ingredients coming together to create something extraordinary.

• Using pumpkin puree rather than pumpkin pie filling is key to controlling sweetness and texture.
• The balance of spices—cinnamon, nutmeg, and ginger—is what gives this cake its warm, inviting aroma.
• Don’t overbake! The gooey center is the star, and a few minutes too long can dry it out.
• Letting the cake cool fully before slicing improves its structure and appearance.
• This cake pairs wonderfully with a cup of coffee or a dollop of whipped cream for added indulgence.

Keep It Fresh: Storage Guide

This Pumpkin Gooey Butter Cake keeps beautifully for several days when stored properly. For best results, cover the cake tightly with plastic wrap or aluminum foil and store it in the refrigerator. It will stay fresh for up to 5 days.

If you want to keep it longer, you can freeze the cake by wrapping it securely in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

FAQ

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree rather than pie filling because pie filling contains added sugars and spices that can alter the texture and flavor of the cake.

What if I don’t have cream cheese? Can I substitute it?

Cream cheese is essential for the gooey texture. However, if you need an alternative, mascarpone or full-fat ricotta can work, but the texture and flavor will differ slightly.

How do I know when the cake is done baking?

Look for golden edges and a slightly jiggly center. The cake will continue to set as it cools, so avoid overbaking to keep that signature gooeyness.

Can I make this cake ahead of time?

Absolutely! The cake actually tastes better the next day once the flavors have melded. Just store it covered in the refrigerator and slice when ready to serve.

Quick Weeknight Wins

• Pumpkin Streusel Muffins – Perfect for a quick pumpkin-flavored breakfast or snack.
• Chocolate Pumpkin Walnut Biscotti – A crunchy, spiced treat that pairs wonderfully with your afternoon coffee.

Bring It Home

This Pumpkin Gooey Butter Cake is a celebration of fall flavors wrapped up in one luscious, easy-to-make dessert. Its simplicity makes it approachable for bakers of all levels, while the rich, gooey texture and spicy pumpkin notes ensure it’s loved by everyone who tries it. Whether you’re baking for a holiday, a special occasion, or just because, this recipe delivers that perfect balance of sweet, spicy, and creamy that feels like a warm hug on a plate. Don’t forget to pair it with your favorite warm drink or a scoop of vanilla ice cream for an extra indulgent treat. Enjoy every gooey bite!

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