Pumpkin Gooey Butter Cake

Gooey butter cake is practically it’s own food group here in St. Louis! If you have never heard of this dessert before then I want to start out by saying that “I’m sorry!”  I am sorry you have been living without this fabulous goodness for so long and I am sorry for the most perfect recipe I am going to share with you today.  Your dessert experience will never be the same and some of your “favorites” will now need to take a back seat to this one right here! I can’t think of many ways for gooey butter cake  to get better…except this one word…PUMPKIN! After you make this recipe, and you love this recipe, you’ll want to send me presents…I’m not even kidding! Seriously, though…I’ll send your my address :) Pumpkin Gooey Butter Cake with Powdered Sugar 1 Make this for a dessert or make it for breakfast or brunch! Either way, pair it with some pumpkin spice coffee and you might have to clear your schedule for the day because it will take you a bit to come back from your pumpkin coma!   A. Delicious. Pumpkin. Coma.

I mean, what dish with 16 total tablespoons of butter and 16 ounces of powdered sugar is not to die for?!?  You certainly got me!  The cake creates a sweet buttery crust for the delicious pumpkin gooey filling!


Pumpkin Gooey Butter Cake

Ingredients Needed:

    For the Cake:
  • 1 box of yellow cake mix
  • 1 egg
  • 8 tablespoons of butter, melted
  • For the Filling:
  • 1 8 oz package cream cheese, softened
  • 1 small can pumpkin, 15 oz
  • 8 tablespoons butter, melted
  • 3 eggs
  • 16 ounce box of powdered sugar
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon


  • Preheat oven to 350 degrees F
  • To prepare the Cake:
  • Mix cake mix, butter and egg in large bowl and beat with mixer until combined.
  • Press into a slightly greased 9 x 13 inch baking pan.
  • To prepare the Filling:
  • Beat cream cheese and pumpkin in large bowl with mixer until smooth and creamy.
  • Next add eggs and melted butter and beat until combined.
  • Add powdered sugar, nutmeg and cinnamon and mix until well incorporated.
  • Pour filling onto cake
  • Bake 40-50 minutes. Do not overbake as center is supposed to be "gooey"
  • When cool, slice and serve. Garnish with whipped topping, powdered sugar or some vanilla ice cream.


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Gooey Butter Cake

UPDATE:  If you love this recipe, please check out my Pumpkin Tiramisu Recipe!  It’s heavenly.  You can also browse all my dessert recipes!

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29 Responses to Pumpkin Gooey Butter Cake

  1. Oh my! I have been in search of this recipe for YEARS! Growing up, there was a lady in our church that made this. She had given my mom the recipe and we made it all the time. At some point in my parents last move…about 7 years ago…the recipe got lost…THANK YOU for this!

    • I am so sorry Maureen, I just found your comment in my Spam (stupid filter!) The small can is 15 ounces. You shouldn’t have a problem leaving comments again, I added you to the safe list ;-)

  2. This looks amazing! we are big fans of butter around here! i mean, who’s not? What do you think about using pumpkin pie spice instead of nutmeg? If so how much? And would I still use the cinnamon? Thanks! Plan on making this tonight!

  3. I know it’s only September but my hubby LOVES gooey butter cake and fall is in the air… this is a must make it was unbelievable!

  4. I only had spice cake mix in my pantry and I used that instead of yellow cake mix. It turned out amazing! Thank you for the wonderful recipe!

  5. I made this yesterday and it was amazing! I’m wondering if you can bake it in a pie pan? Seems more en vogue to bring pie shaped stuff to Thanksgiving

  6. Just made this for thanksgiving & it was a hit. Now my family is making me bake it for my sister’s birthday and Christmas too. Delicious! I didn’t have powdered sugar so I put regular sugar in the blender.

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