Irresistible Pumpkin Gooey Butter Cake Recipe for Fall

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Indulge in the ultimate fall dessert with this Pumpkin Gooey Butter Cake. Perfectly spiced, rich, and decadently gooey, this dessert combines the comforting flavors of pumpkin pie with a soft, buttery cake. Ideal for Thanksgiving, Friendsgiving, or any cozy autumn gathering, it’s guaranteed to impress family and friends.

Ingredients

For the Crust:

• 1 box yellow cake mix
• 1 egg
• 4 tablespoons unsalted butter, melted

For the Pumpkin Filling:

• 1 ½ cups canned pumpkin puree
• 8 ounces cream cheese, softened
• 3 large eggs
• ½ cup unsalted butter, melted
• 1 cup dark brown sugar
• 1 tablespoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ¼ teaspoon ground ginger

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9- or 10-inch round cake pan or springform pan and line with parchment paper.
2. Prepare the crust: In a mixing bowl, combine the yellow cake mix, 1 egg, and 4 tablespoons melted butter. Mix until smooth. Press evenly into the bottom of the prepared pan.
3. Make the pumpkin filling: In a separate bowl, blend pumpkin puree, softened cream cheese, 3 eggs, ½ cup melted butter, brown sugar, vanilla, cinnamon, nutmeg, and ginger. Mix on low until fully combined, scraping the sides of the bowl as needed.
4. Assemble the cake: Pour the pumpkin filling over the cake crust, spreading evenly.
5. Bake: Place in the preheated oven for 40–50 minutes, until the edges are set and the top is lightly golden. The center should remain slightly gooey.
6. Cool: Allow the cake to rest for at least 10 minutes before slicing.

Pro Tips

• Use room temperature ingredients for the creamiest texture.
• Do not overbake—the center should stay gooey.
• For extra flavor, try browned butter instead of regular melted butter.
• Mix-ins like chocolate chips, nuts, or dried cranberries can add texture and variety.

Why This Recipe Works

• Combines soft cake crust with a creamy pumpkin filling.
• Uses simple ingredients found in most kitchens.
• Easy to make ahead for holiday gatherings.
• Perfectly balanced spices enhance pumpkin flavor without overpowering it.

Substitutions & Variations

• Cake Mix: Substitute yellow cake mix with white, spice, or pumpkin cake mix.
• Pumpkin Puree: Use butternut squash or sweet potato puree. Reduce sugar slightly if using sweet potato.
• Spices: Replace individual spices with 2 teaspoons of pumpkin pie spice.
• Extracts: Vanilla can be swapped for almond or pumpkin extract.

Make-Ahead, Storage & Reheating Guide

• Room Temperature: Store in an airtight container for 2–3 days.
• Refrigeration: Keeps up to 5 days, wrapped tightly.
• Freezing: Wrap in plastic and place in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before serving.

Serving Ideas

• Top with a dusting of powdered sugar or whipped cream.
• Serve warm with vanilla ice cream for extra indulgence.
• Pair with a hot spiced latte or apple cider for a cozy fall dessert experience.

Nutrition (Per Serving Estimate)

• Calories: 469 kcal
• Carbohydrates: 58 g
• Protein: 5 g
• Fat: 25 g (Saturated Fat: 15 g)
• Cholesterol: 122 mg
• Sodium: 406 mg
• Fiber: 2 g
• Sugar: 38 g
• Vitamin A: 5583 IU

Frequently Asked Questions

Can I make this cake ahead of time?
Yes! Bake a day in advance and store covered at room temperature or in the fridge. Ensure it cools completely before covering.

What size pan should I use?
Use a 9–10 inch springform pan for the best results. A 9×13-inch pan also works if needed.

Can I add mix-ins?
Absolutely! Chocolate chips, nuts, or dried cranberries work beautifully.

This Pumpkin Gooey Butter Cake is a must-make fall dessert. With its gooey center, spiced pumpkin filling, and buttery cake crust, it’s perfect for holidays, cozy evenings, and any pumpkin-loving crowd. Try it once, and it will quickly become your seasonal favorite!

Pumpkin Gooey Butter Cake Recipe – Rich, Spiced & Decadently Gooey

Discover the ultimate Pumpkin Gooey Butter Cake recipe! Soft, spiced pumpkin filling with a buttery cake crust perfect for fall and Thanksgiving gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 12

Calories 469 kcal

Ingredients

  

For the Crust:

• 1 box yellow cake mix
• 1 egg
• 4 tbsp unsalted butter, melted

For the Pumpkin Filling:

• 1 ½ cups canned pumpkin puree
• 8 ounces cream cheese, softened
• 3 large eggs
• ½ cup unsalted butter, melted
• 1 cup dark brown sugar
• 1 tbsp pure vanilla extract
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• ¼ tsp ground ginger

Instructions

 

• Preheat the oven to 350°F (175°C). Grease a 9- or 10-inch round cake pan or springform pan and line with parchment paper.
• Prepare the crust: In a mixing bowl, combine the yellow cake mix, 1 egg, and 4 tablespoons melted butter. Mix until smooth. Press evenly into the bottom of the prepared pan.
• Make the pumpkin filling: In a separate bowl, blend pumpkin puree, softened cream cheese, 3 eggs, ½ cup melted butter, brown sugar, vanilla, cinnamon, nutmeg, and ginger. Mix on low until fully combined, scraping the sides of the bowl as needed.
• Assemble the cake: Pour the pumpkin filling over the cake crust, spreading evenly.
• Bake: Place in the preheated oven for 40–50 minutes, until the edges are set and the top is lightly golden. The center should remain slightly gooey.
• Cool: Allow the cake to rest for at least 10 minutes before slicing.

Notes

• Room Temperature Ingredients: Ensure eggs, cream cheese, and butter are at room temperature for a smooth, creamy filling.
• Do Not Overbake: The center should remain slightly gooey. Baking time may vary depending on your oven, so start checking at 40 minutes.
• Pan Prep: Use parchment paper and lightly grease your pan to prevent sticking and make slicing easier.
• Cake Mix Variations: Yellow cake mix works best for a buttery crust, but white, spice, or pumpkin cake mix can be used for flavor variations.

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