Name: Pumpkin Gooey Butter Cake: A Fall Favorite Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 box yellow cake mix (15.25 oz); 1/2 cup unsalted butter, melted; 1 large egg; 1 (15 oz) can pumpkin purée (not pumpkin pie mix); 8 oz cream cheese, softened; 3 large eggs; 1 teaspoon vanilla extract; 1/2 cup unsalted butter, melted; 1 (16 oz) box powdered sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt

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If the words “ooey-gooey” instantly make your fall-loving heart skip a beat, you’re about to meet your new obsession: Pumpkin Gooey Butter Cake: A Fall Favorite. This decadent dessert combines a buttery, soft cake crust with a creamy, spiced pumpkin filling that’s just firm enough around the edges but irresistibly gooey at the center. Every square is the perfect bite of comfort—sweet, a hint of tang from the cream cheese, and cloud-like softness thanks to all that glorious butter. Whether you’re bringing dessert to Friendsgiving or just want an autumn treat to savor with your coffee, this is one pumpkin recipe you’ll come back to every year.

Ingredients You’ll Need

Pumpkin Gooey Butter Cake: A Fall Favorite Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of simple, pantry-style ingredients can come together to create something as crave-worthy as Pumpkin Gooey Butter Cake: A Fall Favorite. Each component plays a starring role, from delivering deep fall flavors to nailing that signature, just-gooey-enough texture.

Yellow cake mix: The shortcut hero that forms the crust, giving you a buttery, pillowy base with zero fuss.
Unsalted butter: Adds rich, melt-in-your-mouth texture to both the crust and the filling—use real butter for true magic!
Eggs: Essential binders that keep the crust together and make the filling luxuriously smooth.
Pumpkin purée: The autumnal heart of the filling, with natural sweetness and vibrant color.
Cream cheese: Gives the pumpkin layer its signature tanginess and soft, creamy bite.
Vanilla extract: Lifts up all those cozy flavors with fragrant aroma and warmth.
Powdered sugar: Sweetens the filling and contributes to its classic velvety finish—don’t swap for granulated.
Ground cinnamon: Delivers classic warmth and autumnal spice in every bite.
Ground nutmeg: The undercurrent of flavor that makes this more than just a pumpkin dessert.
Salt: Brightens up the sweetness and deepens all the other flavors.

How to Make Pumpkin Gooey Butter Cake: A Fall Favorite

Step 1: Prepare the Pan and Oven

Start by preheating your oven to 350°F (175°C)—this temperature ensures the top gets ever-so-slightly golden while keeping the center perfectly gooey. Lightly grease a 9×13-inch baking pan with butter or nonstick spray. This step keeps every square intact and makes serving a breeze later on.

Step 2: Mix and Press the Crust

In a large mixing bowl, stir together the yellow cake mix, melted butter, and a single large egg until the mixture turns into a thick, soft dough. No need for an electric mixer here; a sturdy spoon (or clean hands) will do the job. Press this dough as evenly as possible into the bottom of your prepared pan, pushing it into the corners for even thickness, which keeps every slice consistent.

Step 3: Whip Up the Pumpkin Filling

In a separate bowl, beat the softened cream cheese and pumpkin purée together until smooth—you want no lumps at all for that signature silky texture. Add the remaining three eggs, vanilla extract, and melted butter, and mix until it’s all beautifully blended. Slowly add in the powdered sugar, cinnamon, nutmeg, and salt, working in batches if needed to prevent sugar clouds. Continue mixing until the filling is pourable and glossy.

Step 4: Assemble and Bake

Pour your luscious pumpkin filling right over the crust layer, using a spatula to spread it evenly to every edge. Slide the pan into your preheated oven and bake for 45 to 50 minutes, or until the edges look set but the very center still looks jiggly and soft when gently shaken. Remember, the secret to a great Pumpkin Gooey Butter Cake: A Fall Favorite is leaving that iconic gooey center—it will firm up as it cools.

Step 5: Cool and Slice

Set the cake on a wire rack and let it cool completely before cutting. This patience pays off: cooling helps the silky pumpkin layer set to sliceable (but still gooey!) perfection, and makes for tidy, photogenic squares. Once cooled, dust with powdered sugar or add a generous swirl of whipped cream for extra wow-factor.

How to Serve Pumpkin Gooey Butter Cake: A Fall Favorite

Garnishes

A simple dusting of powdered sugar is classic and beautiful, catching the light like snowfall on each square. For even more decadence, dollop whipped cream or a scoop of vanilla ice cream on top. If you want a flavor boost, drizzle maple syrup or sprinkle chopped toasted pecans for added crunch and autumn flair.

Side Dishes

Serve Pumpkin Gooey Butter Cake: A Fall Favorite alongside a steaming cup of coffee, spicy chai, or a cozy mug of hot apple cider. Pairing with fresh berries adds a refreshing contrast, while a scoop of cinnamon or caramel ice cream transforms it into an over-the-top plated dessert. If you’re hosting brunch, this cake fits right in alongside savory quiches or breakfast sausages.

Creative Ways to Present

Try cutting your cake into small squares and nestling each piece into a cupcake liner for a tidy, party-style treat. Layer the squares with more whipped cream and extra pumpkin spice in glass jars for adorable mason jar parfaits! Or, go bold and serve warm with a drizzle of caramel sauce and a sprinkle of sea salt to really amp up the indulgence.

Make Ahead and Storage

Storing Leftovers

Once cooled and sliced, transfer leftover Pumpkin Gooey Butter Cake: A Fall Favorite to an airtight container and tuck it into the fridge. The flavors only improve overnight, making this cake taste even better the next day. You can store it chilled for up to 4 days—if it lasts that long!

Freezing

To freeze, wrap individual squares in plastic wrap, then place them in a freezer-safe bag or container. This prevents freezer burn and lets you grab a slice whenever a craving hits. The cake will keep well for up to two months—simply thaw in the fridge before enjoying.

Reheating

If you crave your Pumpkin Gooey Butter Cake: A Fall Favorite warm, pop a slice in the microwave for about 15-20 seconds. Heating gently is the key—it’ll be perfectly soft and just as gooey as fresh. For multiple servings, you can rewarm them, lightly covered, in a 300°F oven for 10-15 minutes.

FAQs

Can I use pumpkin pie mix instead of pumpkin purée?

Stick with pure pumpkin purée for this recipe. Pumpkin pie mix contains extra sugar and spices, which can throw off the flavor balance and texture of your Pumpkin Gooey Butter Cake: A Fall Favorite.

What should I do if my cake looks underbaked in the center?

A slightly gooey, almost underbaked center is exactly what you want! It will continue to set as the cake cools. If the center is soupy, give it a few more minutes—but don’t be tempted to bake until fully set, or you’ll lose that irresistible texture.

Can I use a different cake mix flavor for the crust?

Absolutely! Spice cake mix or butter golden cake mix both work beautifully in Pumpkin Gooey Butter Cake: A Fall Favorite for a subtle twist on flavor. Just avoid anything with strong added flavors that might overpower the pumpkin.

Is there a dairy-free option for this dessert?

Yes! Substitute the butter and cream cheese with your favorite dairy-free alternatives. The texture may be slightly different, but your Pumpkin Gooey Butter Cake: A Fall Favorite will still be rich and delicious.

Why is my filling lumpy?

This usually means the cream cheese wasn’t softened enough before mixing. Make sure it’s at room temperature for the smoothest filling, and beat it thoroughly with pumpkin purée before adding eggs and sugar.

Final Thoughts

Nothing says fall quite like sharing a big pan of Pumpkin Gooey Butter Cake: A Fall Favorite with friends or family—and once you taste it, you’ll see why it’s a tradition worth repeating. I hope you give this cozy, swoon-worthy dessert a try and make it your own signature treat for autumn and beyond!

Pumpkin Gooey Butter Cake: A Fall Favorite Recipe

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4.8 from 14 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich flavors of fall with this Pumpkin Gooey Butter Cake. A luscious pumpkin filling sits atop a buttery crust, creating a decadent dessert that is perfect for autumn gatherings and Thanksgiving celebrations.

Ingredients

Scale

Crust Layer:

1 box yellow cake mix (15.25 oz)
1/2 cup unsalted butter, melted
1 large egg

Pumpkin Filling:

1 (15 oz) can pumpkin purée (not pumpkin pie mix)
8 oz cream cheese, softened
3 large eggs
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted
1 (16 oz) box powdered sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

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Instructions

Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan. In a large bowl, mix together the cake mix, melted butter, and egg until a soft dough forms. Press evenly into the bottom of the prepared pan to form the crust.
In another bowl, beat the cream cheese and pumpkin purée until smooth. Add eggs, vanilla, and melted butter, mixing until fully combined. Gradually add powdered sugar, cinnamon, nutmeg, and salt, and mix until the filling is smooth and creamy.
Pour the pumpkin mixture over the crust and spread evenly. Bake for 45 to 50 minutes, or until the edges are set but the center still looks slightly gooey. Let cool completely before slicing. Serve plain or with a dusting of powdered sugar or whipped cream.