Pumpkin Gooey Butter Cake

Pumpkin Gooey Butter Cake starts with a yellow cake mix base and it's topped with a gooey butter pumpkin spice layer. Easy, festive, and perfect for fall.

And seriously so good. One recipe tester said she'd rather eat this cake than pumpkin pie on Thanksgiving.

Gild the lily with whipped cream or a shower of powdered sugar.

What to know before you start

• Pull cream cheese out early, one to two hours.
• Line your pan with parchment paper.
• Don’t rely on a toothpick to judge doneness with this cake because the center is supposed to be gooey so you'll be pulling away a toothpick with residue no matter what.
• Use an instant read thermometer. I love and have used this digital cooking thermometer for years. 
• Since this is a dessert with eggs and cream cheese, the internal temperature should reac

Pumpkin Gooey Butter Cake Ingredients

• 1 15.25 ounce yellow cake mix (white or spice cake mix)
• ½ cup all purpose flour
• 4 large eggs (one for cake base, 3 for the gooey butter topping)
• 2 sticks melted unsalted butter (divided)
• 1 (15 oz) can pumpkin puree
• 1 (8 oz) softened cream cheese
• 2 teaspoons vanilla extract, divided 
• 1 (16 oz) bag powdered sugar
• 2 teaspoons pumpkin pie spice (divided) (make homemade pumpkin pie spice)
• ¼ teaspoon kosher salt (add a pinch to crust and to filling)

And so it starts, one innocent powdered sugar dusted square at a time, until the pan is empty.

1. Mix cake mix, one egg, and butter for the crust. Press into a greased 9x13 pan.
2. In a large mixing bowl with an electric mixer, beat cream cheese until smooth.
3. Add pumpkin, eggs, spices, vanilla, salt and beat until combined.
4. Pour in powdered sugar and mix until no white remains.
5. Spread filling over the crust.
6. Bake until the edges are set but the center still looks slightly soft. Internal temperature should be between 175F° and 185F°. Remember cake will continue to bake for a few minutes after being removed from oven.
7. Cool completely on wire rack or countertop before cutting into squares.

How to Tell When Gooey Butter Cake Is Done

Gooey butter cake can be tricky because the center is supposed to stay gooey. Unlike a traditional cake, the toothpick test isn’t reliable, and it’s very easy to overbake if you’re waiting for the center to look completely set.

Here are a few ways to tell when your gooey butter cake is done:

• The edges should be puffed and lightly golden.
• The center should jiggle slightly when you gently shake the pan. A little movement is normal, but it shouldn’t look wet or slosh around.
• The top should look set instead of shiny or raw.
• The cake will continue to firm up as it cools, so don’t wait for the center to become completely firm in the oven.

If you have an instant-read digital thermometer, it’s my favorite way to check doneness. It takes the guesswork out of baking, so you can feel confident your gooey butter cake is fully baked and ready to eat. I look for an internal temperature of 175F° and 185F in the center.

Make Ahead + Freezing Directions

• Store leftovers covered in the refrigerator up to 3 days.
• This cake freezes really well. Wrap individual slices in plastic wrap or resealable bags and then tuck into a freezer safe container. Freeze for up to 3 months. Thaw in the fridge before serving.
• See my special page devoted to freezer desserts and how to do it.

More Gooey Butter Cake Recipes

Gooey Butter Cakes are my specialty you might say, being a St. Louis native. I have recipes for making Gooey Butter Cake from Scratch, St. Louis Gooey Butter Cake with Cake Mix and Philadelphia German Butter Cake--similar but different.

Then there are Gooey Butter Cake Cookies for Christmas.

Want more? See my gooey butter cake recipe roundup.

Frequently Asked Questions

Can I make pumpkin gooey butter cake ahead of time?
Yes you can bake it the day before you plan to serve it. Just be sure to cover it well and refrigerate. Serve chilled or at room temperature.

How Can I Tell if Pumpkin Gooey Butter Cake is Done?

The top of the cake will be darker and the sides will start to pull away from the pan. The center will still be moist. If you bake it until it no longer looks moist in the middle, the cake will be overcooked.

Internal temperature should be between 175F° and 185F°. I use and love this digital cooking thermometer.

Remember cake will continue to bake for a few minutes after being removed from oven.

It's okay if the cake has a slight jiggle when you take it out of the oven like pumpkin pie. But remember the old saying, if it wobbles like a wave, it's not done yet.

Does gooey butter cake need to be refrigerated?

Yes, gooey butter cake is basically a custard dessert because of the cream cheese and eggs so it should be refrigerated. Let the cake cool to room temperature before refrigerating.

More Pumpkin Recipes

Try my pumpkin pie made with sweetened condensed milk, classic pumpkin pie made with evaporated milk or pumpkin pie made with cream cheese.

If you’d rather make something besides pie, try Pumpkin Pecan Bars or classic Pumpkin Bars.

Out of pumpkin pie spice? Here are five pumpkin pie spice substitutes. You’ll find even more seasonal ideas on my fall baking page.

More Thanksgiving Desserts

Pumpkin isn’t your only option. Try my beginner-friendly pecan pie, mini pecan tarts or the most popular recipe on Kitchen Serf: Pecan Pie Bark.

PIN FOR LATER

Watch How to Make Pumpkin Butter Cake

Pumpkin Gooey Butter Cake Recipe

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Recipe

Yield: 24

Pumpkin Gooey Butter Cake Recipe

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This Pumpkin Gooey Butter Cake has a spiced cake base and a custardy, pumpkin-pie-inspired layer on top that’s sweet, fluffy, and downright irresistible. It’s festive, easy, and guaranteed to disappear faster than the whipped cream.

Prep Time: 15 minutes

Cook Time: 40 minutes

Additional Time: 1 hour

Total Time: 1 hour 55 minutes

Ingredients

• 1 (15.25 oz) package yellow cake mix
• 4 eggs
• 2 sticks unsalted butter, divided
• 1 (15 oz) can pumpkin puree
• 1 (8 oz) package softened cream cheese
• 3 eggs
• 1 (16 oz) bag powdered sugar (four cups)
• 2 teaspoons vanilla extract, divided
• 2 teaspoons pumpkin spice, divided
• ¼ teaspoon salt

Instructions

1. Preheat oven to 350 °F.
2. To make the cake, combine cake mix, 1 stick melted butter, one egg, one teaspoon vanilla, one teaspoon pumpkin ice and pinch of salt. and mix well. Pat the mixture into a lightly greased 13×9-inch baking pan.
3. In a large bowl, beat the cream cheese and pumpkin until smooth.
4. Add the 3 eggs, vanilla, remaining teaspoon of pumpkin spice, pinch of salt and 1 stick melted butter and beat together.
5. Next, add the powdered sugar, and mix well.
6. Spread pumpkin mixture over cake batter and bake at 350F° for 40 to 50 minutes.
7. Make sure not to over bake as the center should be a little gooey. Serve with fresh whipped cream.

Notes

Don't overbake this cake. It will still appear damp in the middle when done.and will continue to bake for a few minutes after being removed from the oven. Use a digital thermometer to check the internal temperature. It should be between 175F° and 185F°.

More recipes you might like, St. Louis Gooey Butter Cake or Creamy Pumpkin Pie

Recommended Products

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• 
  TempPro TP03B Digital Meat Thermometer for Cooking, Instant Read Thermometer with Backlight, Kitchen Food Thermometer for Grill Smoker BBQ Oil Deep Fry Candy Bread Coffee (Previously ThermoPro)
• 
  Nordic Ware Classic Metal 9x13 Covered Cake Pan
• 
  KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer K45SS, White
• 
  Cuisinart HM-90BCS Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, Brushed Chrome

Nutrition Information

Yield 24 Serving Size 1
Amount Per Serving Calories 190Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 52mgSodium 198mgCarbohydrates 24gFiber 1gSugar 15gProtein 2g

Nutrition information is an estimate.

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