Hamdi Saidani Pumpkin gooey butter cake is made with a buttery cake base, creamy pumpkin filling, warm spices, and a dusting of powdered sugar. The recipe creates a rich, custardy dessert with a soft cake bottom and gooey pumpkin-spice center — a true crowd-pleaser. Perfect for Thanksgiving, holiday gatherings, or cozy autumn weekends, this cake serves 12–16 and always disappears fast.
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🌰 Pumpkin Gooey Butter Cake Ingredients
For the Cake Base:
- 1 box yellow cake mix
- 1 egg
- 8 tablespoons (1 stick) unsalted butter, melted
For the Pumpkin Filling:
- 8 ounces cream cheese, softened
- 1 (15-ounce) can pumpkin puree
- 3 eggs
- 1 teaspoon vanilla extract
- 8 tablespoons (1 stick) unsalted butter, melted
- 1 (16-ounce) box powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
Optional for Serving:
- Whipped cream
- Extra cinnamon or powdered sugar dusting
🥮How To Make Pumpkin Gooey Butter Cake
- Preheat oven: Set to 350°F (175°C). Grease a 9×13-inch baking pan.
- Make the cake base: In a large bowl, mix cake mix, egg, and melted butter until combined. Press the mixture evenly into the bottom of the prepared pan.
- Prepare the filling: Beat cream cheese and pumpkin until smooth. Add eggs, vanilla, and melted butter, mixing well. Stir in powdered sugar, cinnamon, and pumpkin pie spice until fully blended.
- Assemble: Pour the pumpkin filling over the cake base, spreading evenly.
- Bake: Bake for 40–50 minutes, until the center is set but still slightly gooey. Do not overbake.
- Cool and serve: Allow cake to cool completely. Dust with powdered sugar before slicing. Serve with whipped cream if desired.
💭 Recipe Tips
- Don’t overbake: The center should stay soft and gooey — that’s the signature texture!
- Add nuts: A handful of pecans or walnuts on top adds crunch.
- Make ahead: This cake tastes even better the next day once the flavors settle.
- Use homemade spice mix: If you don’t have pumpkin pie spice, use a mix of cinnamon, nutmeg, ginger, and cloves.
- Serve chilled or room temp: Both ways are delicious — chilled is custard-like, room temp is creamier.
🥃 What To Serve Pumpkin Gooey Butter Cake With?
This dessert pairs beautifully with a scoop of vanilla ice cream, whipped cream, or caramel drizzle. For a festive table, serve it alongside apple pie, pecan pie or a warm apple cider. It also makes a great addition to Thanksgiving dessert spreads.
🎚 How To Store Pumpkin Gooey Butter Cake Leftovers?
- Refrigerate: Store covered in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Freeze: Wrap slices individually in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge.
FAQs
Can I use homemade pumpkin puree?
Yes! Just be sure it’s thick and not watery. Drain excess liquid if needed before adding.
Do I need to refrigerate the cake?
Yes, because of the cream cheese filling, it should be refrigerated once cooled.
Can I make this in advance?
Absolutely. In fact, it tastes even better the next day as the flavors meld.
Can I use a spice cake mix instead of yellow?
Yes, that’s a great variation! It adds even more spice flavor.
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📊 Pumpkin Gooey Butter Cake Nutrition Facts
Serving Size: 1 slice (1/16 of cake)
- Calories: 340 kcal
- Total Fat: 17g
- Saturated Fat: 9g
- Cholesterol: 90mg
- Sodium: 270mg
- Total Carbohydrates: 44g
- Dietary Fiber: 1g
- Sugars: 35g
- Protein: 4g
Pumpkin Gooey Butter Cake
Description
Pumpkin Gooey Butter Cake is a rich, spiced dessert with a buttery cake base and creamy pumpkin filling. A holiday favorite, gooey, decadent, and perfect for fall.
Ingredients
Base:
Filling:
Instructions
- Mix cake mix, egg, and butter; press into pan.
- Beat cream cheese and pumpkin add eggs, vanilla, butter.
- Mix in powdered sugar and spices.
- Pour filling over base.
- Bake 40–50 minutes until just set.
- Cool, dust with sugar, and serve.
Notes
- Don’t overbake: The center should stay soft and gooey — that’s the signature texture!
Add nuts: A handful of pecans or walnuts on top adds crunch.
Make ahead: This cake tastes even better the next day once the flavors settle.
Use homemade spice mix: If you don’t have pumpkin pie spice, use a mix of cinnamon, nutmeg, ginger, and cloves.
Serve chilled or room temp: Both ways are delicious — chilled is custard-like, room temp is creamier.
