Pioneer Woman Pumpkin Gooey Butter Cake Recipe

This rich, creamy Pioneer Woman Pumpkin Gooey Butter Cake Recipe is made with a convenient cake mix base and ready in just over an hour. The magic happens when the dense, chewy crust meets the velvety, spiced pumpkin cream cheese layer for a bite that completely melts in your mouth. I love making this for Thanksgiving because it is significantly easier than pie but feels just as special.

Why This Classic Works

I used to struggle with pumpkin pie cracking or the crust getting soggy, but this cake solves both problems while delivering that essential autumn flavor. The brilliance of this recipe lies in its two distinct textures: a sturdy, cookie-like bottom layer that holds up the impossibly soft, custard-like filling on top. It is a riff on the traditional St. Louis gooey butter cake, but the addition of pumpkin puree adds moisture that keeps it tender for days.

The first time I made this, I was worried the filling seemed too liquid before baking, almost like a soup. I learned quickly that you have to trust the process; as it cools, that liquid sets into a luscious, fudge-like consistency that makes every square decadent. It is the kind of dessert that looks humble in the pan but disappears within minutes of being served.

Pioneer Woman Pumpkin Gooey Butter Cake Recipe Ingredients

For the Crust:

• 1 box (15.25 oz) yellow cake mix
• 1/2 cup (1 stick) unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract

For the Pumpkin Filling:

• 1 block (8 oz) cream cheese, softened to room temperature
• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 3 large eggs
• 5 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1 box (16 oz) powdered sugar

How To Make Pioneer Woman Pumpkin Gooey Butter Cake Recipe

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking pan with butter or nonstick cooking spray to ensure the sticky cake serves easily later.
2. Mix the Crust: In a large mixing bowl, combine the dry yellow cake mix, 1/2 cup melted butter, 1 egg, and 1 teaspoon of vanilla extract. Mix until a stiff dough forms.
3. Press the Base: Dump the dough into your prepared baking pan. Using your fingers or the bottom of a measuring cup, press the mixture firmly and evenly across the bottom of the pan to create a solid crust. Set aside.
4. Start the Filling: In a separate large bowl, beat the softened cream cheese and pumpkin puree together with an electric mixer until completely smooth and free of lumps.
5. Add Liquids: Add the 3 eggs, 5 tablespoons melted butter, and 1 teaspoon vanilla extract to the pumpkin mixture. Beat on medium speed until well combined.
6. Finish the Batter: Turn the mixer to low speed and gradually add the powdered sugar and pumpkin pie spice. Once the sugar is incorporated, increase speed slightly and beat for 1-2 minutes until the filling is light and fluffy.
7. Bake the Cake: Pour the pumpkin filling over the crust in the pan, spreading it out to the corners. Bake for 40-50 minutes. The edges should be golden brown and set, but the center should still have a slight jiggle when you gently shake the pan.
8. Cool Completely: Remove from the oven and place on a wire rack. Let the cake cool completely at room temperature for at least 2 hours before slicing. This allows the gooey center to set properly.

Recipe Tips

• Room Temperature Cream Cheese: This is non-negotiable. If your cream cheese is cold, it will leave tiny white lumps in your filling that won’t bake out. Let it sit on the counter for at least an hour before starting.
• Watch the Jiggle: Do not bake until the center is completely firm, or you will lose the signature “gooey” texture. The center should wobble slightly like gelatin when you pull it out of the oven; it will firm up as it cools.
• Cutting Clean Squares: Because this cake is sticky, run your knife under hot water and wipe it dry between cuts. This ensures sharp, professional-looking squares.
• Spice It Up: If you don’t have pumpkin pie spice, you can make your own by mixing 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, and a pinch of cloves.

What To Serve With Pumpkin Gooey Butter Cake

This cake is incredibly rich, so a dollop of unsweetened or lightly sweetened whipped cream cuts through the sugar perfectly. A hot cup of black coffee or an espresso is also an excellent pairing, as the bitterness balances the sweetness of the powdered sugar filling. For a crunchy contrast, sprinkle a few toasted pecans on top right before serving.

How To Store

Because of the cream cheese and eggs in the soft filling, this cake should be stored in the refrigerator. Cover the pan tightly with plastic wrap or transfer slices to an airtight container; they will keep fresh for 3 to 4 days. You can serve them cold directly from the fridge for a fudgier texture or let them come to room temperature for a softer bite.

FAQs

• Can I use a spice cake mix instead of yellow? Yes, absolutely. Using a spice cake mix for the base adds even more flavor and is a popular variation. If you do this, you can slightly reduce the pumpkin pie spice in the filling if you prefer a milder taste.
• Can I freeze this cake? Yes, these bars freeze surprisingly well. Cut them into squares, wrap each individually in plastic wrap, and store in a freezer bag for up to 3 months. Thaw in the fridge overnight before eating.
• Why did my cake sink in the middle? A slight dip in the center is actually normal for gooey butter cakes as they cool. However, if it sinks drastically, it might be underbaked. Ensure the edges are puffed and golden before removing it from the oven.

Nutrition

• Calories: 310
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 65mg
• Sodium: 220mg
• Total Carbohydrate: 45g
• Protein: 3g

Try More Recipes:

• Pioneer Woman Pina Colada Bread Pudding Recipe
• Pioneer Woman Strawberry Rhubarb Upside Down Cake
• Pioneer Woman Peach Cobbler Pound Cake Recipe