Pumpkin Gooey Butter Cake Recipe — Moist Fall Dessert

This easy Pumpkin Gooey Butter Cake recipe uses just 8 simple ingredients to create a delightful contrast of textures: a creamy pumpkin-cream cheese layer over a buttery cake mix crust. Rich and decadent, this dessert is a fall favorite for potlucks, family gatherings, and the holidays.

Ooey Gooey Pumpkin Butter Cake

Each bite of the gooey pumpkin layer is creamy and moist, pairing perfectly with the slightly crisp, buttery cake mix base. This dessert is commonly served with a dollop of whipped cream and a dusting of cinnamon for a classic fall presentation.

It’s one of those simple, satisfying pumpkin cake-mix recipes that delivers impressive flavor with minimal effort — about 15 minutes of prep time and the rest is hands-off baking.

Ingredients & Substitutions

• Yellow Cake Mix – 15.25-ounce box (or use a spice cake mix for extra warmth)
• Butter – 2 sticks (divided)
• Pumpkin Puree – 15-ounce can
• Cream Cheese – 8-ounce block, softened
• Eggs – 4 total (one for the crust, three for the pumpkin layer)
• Vanilla Extract – 1 teaspoon
• Powdered Sugar – about 3 1/2 cups
• Cinnamon – 1 teaspoon (or substitute pumpkin pie spice)

How To Make Pumpkin Gooey Butter Cake

STEP ONE – Preheat the oven to 350°F (175°C).

STEP TWO – Melt one stick of butter.

STEP THREE – In a bowl, combine the cake mix, the melted stick of butter, and one egg. Mix until crumbly and evenly combined.

STEP FOUR – Line a 9×13-inch pan with parchment paper or lightly grease the pan.

STEP FIVE – Press the cake mixture firmly into the bottom of the prepared pan to form the crust.

STEP SIX – In a separate bowl, beat together the softened cream cheese and pumpkin puree until smooth.

STEP SEVEN – Add the remaining three eggs, vanilla, the second stick of melted butter, and the cinnamon. Beat until well combined.

STEP EIGHT – Gradually add the powdered sugar to the pumpkin mixture and mix until smooth and fully incorporated.

STEP NINE – Pour the pumpkin filling over the prepared crust and spread evenly. Bake 40 to 50 minutes, until the edges are set and the center is just set but still slightly jiggly.

STEP TEN – Allow the cake to cool, then dust the top with additional powdered sugar. Serve with whipped cream and an extra sprinkle of cinnamon if desired.

Storage Instructions

Store covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days. Slice and serve chilled or at room temperature.

Pumpkin Gooey Butter Cake

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• Author: Sandra Flegg
• Total Time: 1 hour
• Yield: 12 servings