Pumpkin Gooey Butter Cake – Rich, Creamy, and Irresistibly Easy
When fall rolls around, there’s nothing quite like the warm, cozy flavor of pumpkin desserts — and this Pumpkin Gooey Butter Cake might just be the most indulgent one of them all. With a buttery cake base and a creamy pumpkin cheesecake-style topping, every bite is a perfect blend of sweetness, spice, and melt-in-your-mouth texture.
This dessert is rich and comforting without being complicated. You don’t need any special tools or fancy techniques — just a few mixing bowls, basic ingredients, and about an hour to create a dessert that tastes like it came straight from a bakery.
Perfect for holidays, potlucks, or a cozy night in, this pumpkin gooey butter cake captures everything we love about fall — creamy pumpkin filling, warm spices, and a buttery golden crust that holds it all together.
Why You’ll Love This Pumpkin Gooey Butter Cake
1. Easy to make:
No need for multiple steps or complicated techniques — everything mixes together in minutes.
2. Perfect fall flavor:
Pumpkin puree, cinnamon, and nutmeg create a warm, seasonal taste in every bite.
3. Rich, creamy texture:
The top layer is silky and custard-like, while the base is soft, buttery, and slightly chewy.
4. Ideal for gatherings:
Feeds a crowd and looks beautiful dusted with powdered sugar or topped with whipped cream.
5. Make-ahead friendly:
Can be baked a day in advance — it gets even better as it rests.
6. Freezer-friendly:
Freezes beautifully, so you can make it ahead for holiday parties or last-minute cravings.
What You’ll Need
This recipe has two parts — the buttery crust and the gooey pumpkin filling. Here’s everything you need:
For the Cake Base:
- 1 box yellow cake mix (gluten-free if needed)
- 1/2 cup unsalted butter, melted
- 1 large egg
For the Pumpkin Filling:
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 (8-ounce) package cream cheese, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 3 1/2 cups powdered sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
For Serving:
- Powdered sugar, for dusting
- Whipped cream (optional)
Step-by-Step Instructions
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or nonstick spray. You can also line it with parchment paper for easy removal later.
Step 2: Make the Cake Base
In a large bowl, combine the yellow cake mix, melted butter, and 1 egg.
Mix with a spatula until a thick dough forms — it will resemble cookie dough more than batter.
Press this dough evenly into the bottom of the prepared pan to form the crust.
Use your fingers or the back of a spoon to spread it into an even layer.
Set aside while you prepare the filling.
Step 3: Make the Pumpkin Filling
In a separate large mixing bowl, beat together cream cheese and pumpkin puree until smooth and creamy.
Add the eggs, vanilla extract, and melted butter, and mix until fully incorporated.
Gradually add the powdered sugar, mixing on low speed to avoid splattering.
Once smooth, add cinnamon, nutmeg, ginger, and salt.
Mix until the filling is silky and well combined.
Step 4: Assemble the Cake
Pour the pumpkin filling over the prepared cake base.
Spread evenly with a spatula, smoothing out the top.
The filling will be quite loose — that’s exactly what creates the signature gooey texture once baked.
Step 5: Bake the Cake
Bake in the preheated oven for 45–50 minutes, or until the edges are set and golden brown but the center is still slightly soft and jiggles when shaken gently.
Do not overbake — the center should remain gooey for the best texture.
Step 6: Cool and Serve
Allow the cake to cool completely in the pan before cutting.
The center will firm up as it cools, creating that creamy, rich texture.
Dust with powdered sugar before serving, or top with whipped cream for an extra indulgent touch.
Tips for the Perfect Pumpkin Gooey Butter Cake
- Don’t overbake.
The filling should still look slightly soft in the center — it will continue to set as it cools. - Use real pumpkin puree.
Avoid pumpkin pie filling — it’s pre-sweetened and seasoned, which will alter the flavor. - Softened cream cheese is key.
Make sure it’s fully softened for a smooth, lump-free filling. - Cool completely before slicing.
This ensures clean slices and helps the layers hold together. - Add spice to taste.
You can adjust the cinnamon and nutmeg levels depending on how spiced you like your desserts.
Flavor Variations
Once you’ve mastered the classic version, try one of these fun twists:
Pumpkin Pecan Gooey Butter Cake:
Sprinkle chopped pecans on top before baking for a nutty crunch.
Maple Pumpkin Gooey Cake:
Add 1 tablespoon maple syrup to the filling for a deeper, caramel-like flavor.
Chocolate Pumpkin Gooey Cake:
Use chocolate cake mix for the base and sprinkle mini chocolate chips on top before baking.
Spiced Brown Butter Version:
Use browned butter instead of melted butter for extra nutty richness.
Creamy Cheesecake Swirl:
Add a few spoonfuls of plain cream cheese mixture on top and swirl it before baking for a marbled look.
Serving Suggestions
This cake is rich and sweet, so a little goes a long way. Here are some delicious ways to serve it:
- With a dollop of whipped cream or a scoop of vanilla ice cream
- Topped with caramel sauce or maple drizzle
- Alongside coffee or hot apple cider for the perfect fall dessert pairing
- Cut into small squares and served as dessert bites for parties
It’s a wonderful make-ahead dessert for Thanksgiving, Friendsgiving, or any cozy fall gathering.
How to Store and Reheat
Room Temperature:
Once fully cooled, cover tightly and store at room temperature for up to 2 days.
Refrigerator:
For longer storage, refrigerate up to 5 days.
Enjoy chilled or let sit at room temperature for 30 minutes before serving.
Freezer:
To freeze, wrap individual squares tightly in plastic wrap, then place in a freezer-safe container or bag.
Freeze for up to 2 months.
Thaw in the refrigerator overnight before serving.
Make-Ahead Option
This dessert is perfect for making ahead. You can bake it one day in advance and refrigerate it overnight — it tastes even better the next day as the flavors meld and the texture sets.
For a freshly baked experience, you can also prepare the base and filling separately, refrigerate overnight, then assemble and bake the next day.
Troubleshooting
Cake too dry:
It was baked too long — pull it from the oven when the center still jiggles slightly.
Center too runny:
Needs a few extra minutes of baking, or your oven runs cooler. Check doneness by lightly shaking the pan.
Lumpy filling:
Cream cheese wasn’t fully softened — next time, let it come to room temperature before mixing.
Too sweet:
Reduce powdered sugar slightly or serve with unsweetened whipped cream for balance.
Frequently Asked Questions
Can I use spice cake mix instead of yellow cake mix?
Yes! It adds an extra layer of fall flavor and warmth — a delicious variation.
Can I make this dairy-free?
You can try dairy-free cream cheese and plant-based butter, though the texture may be slightly different.
Can I use homemade pumpkin puree?
Absolutely. Just make sure it’s thick and well-drained to prevent excess moisture.
Do I need to refrigerate leftovers?
Yes, after two days at room temperature, store in the fridge to keep the texture and flavor fresh.
Can I double the recipe?
Yes, you can double and bake in two 9×13 pans — great for holidays or feeding a crowd.
Nutrition Information (Approximate per serving)
- Calories: 320
- Protein: 4g
- Fat: 17g
- Carbohydrates: 40g
- Fiber: 1g
(Values vary slightly based on ingredients and toppings used.)
Why This Recipe Works
This pumpkin gooey butter cake combines two dessert textures into one irresistible bite: a dense, buttery crust and a creamy, custard-like pumpkin layer. The cream cheese and butter create richness, while the pumpkin and spices bring warmth and balance.
Using a boxed cake mix saves time and guarantees a consistent, tender crust, while the simple pumpkin filling delivers that “gooey” texture people love. The contrast between the slightly chewy base and soft, spiced topping is what makes this dessert unforgettable.
It’s an easy yet impressive recipe that’s foolproof and crowd-pleasing — ideal for both casual baking days and holiday celebrations.
Tips for Customizing Your Fall Baking
- Add seasonal toppings:
Try pecans, caramel drizzle, or whipped cream dusted with cinnamon. - Turn it into bars:
Bake in a square pan and cut into small bite-size pieces for dessert trays. - Make it mini:
Bake in cupcake liners for portable, portion-controlled treats. - Serve cold or warm:
Both ways taste amazing — chilled for a cheesecake-like texture, or warm for a pudding-style dessert. - Pair it with coffee:
The sweet, spiced pumpkin flavor pairs beautifully with dark roast coffee or espresso.
Final Thoughts
This Pumpkin Gooey Butter Cake is everything a fall dessert should be — rich, cozy, and irresistibly satisfying. It’s simple enough for any home baker yet impressive enough for special occasions.
With its buttery crust, spiced pumpkin filling, and signature gooey texture, it’s guaranteed to become a seasonal favorite in your kitchen.
Serve it warm, serve it chilled, or sneak a bite straight from the pan — this cake is pure autumn comfort in every slice.
Homemade, nostalgic, and unbelievably delicious — this is the kind of pumpkin dessert you’ll crave year after year.