Servings: 12
Prep Time: 30 minutes
Cook Time: 50 minutes
Cooling Time: 1 hour
Total Time: 2 hours 20 minutes
Description:
This Pumpkin Gooey Butter Cake combines a moist, flavorful cake mix crust with a creamy, spiced pumpkin filling, making it a strong contender for replacing traditional pumpkin pie. Topped with whipped cream, it’s a dessert you’ll want to serve for every holiday gathering!

Ingredients
Crust
- 1 package yellow or spice cake mix
- 1 large egg
- 1/2 cup butter, melted
Filling
- 8 ounces cream cheese, softened (see note)
- 1 can (15 ounces) pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup butter, melted and cooled
- 3 ½ cups powdered sugar (16 ounces)
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
Instructions
1. Preheat and Prep:
Preheat your oven to 350°F. Lightly grease a 13×9-inch baking pan.
2. Make the Crust:
In a medium bowl, combine the cake mix, egg, and melted butter. Mix well using a handheld electric mixer. Pat the dough evenly into the bottom of the prepared pan.
3. Prepare the Filling:
In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree and beat again until fully combined.
Add the eggs, vanilla extract, and melted butter to the mixture, beating until smooth. Gradually mix in the powdered sugar, cinnamon, and nutmeg until well incorporated.
4. Assemble and Bake:
Pour the pumpkin mixture over the cake crust, spreading it evenly. Bake in the preheated oven for 40 to 45 minutes. The center should remain slightly gooey, so avoid over-baking.
5. Cool and Serve:
Let the cake cool in the pan for 1 hour. Serve with a dollop of whipped cream for the perfect finishing touch.
Notes
- Quick Tip for Softening Cream Cheese: If your cream cheese isn’t softened, submerge the foil-wrapped block in warm water for 5-10 minutes.
- Storage: Cover the cake and store it in the refrigerator for up to one week.
This Pumpkin Gooey Butter Cake is sure to become a favorite for family gatherings, holidays, or any time you’re craving a decadent, pumpkin-packed treat!
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