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
Pumpkin Gooey Butter Cake
Pumpkin Gooey Butter Cake
Votes: 2
Rating: 3
You:
Rate this recipe!
Prep Time
Cook Time
Servings
Prep Time Cook Time Servings
Print Recipe
PRINT
Pumpkin Gooey Butter Cake
Votes: 2
Rating: 3
You:
Rate this recipe!
Prep Time
Cook Time
Servings
INGREDIENTS
For the Cake:
For the Filling:
INSTRUCTIONS
  1. Preheat oven to 350 degrees F
To prepare the Cake:
  1. Mix cake mix, butter and egg in large bowl and beat with mixer until combined.
  2. Press into a slightly greased 9 x 13 inch baking pan.
To prepare the Filling:
  1. Beat cream cheese and pumpkin in large bowl with mixer until smooth and creamy.
  2. Next add eggs and melted butter and beat until combined.
  3. Add powdered sugar, nutmeg and cinnamon and mix until well incorporated.
  4. Pour filling onto cake
  5. Bake 40-50 minutes. Do not overbake as center is supposed to be "gooey"
  6. When cool, slice and serve. Garnish with whipped topping, powdered sugar or some vanilla ice cream.
INGREDIENTS
For the Cake:
For the Filling:
INSTRUCTIONS
  1. Preheat oven to 350 degrees F
To prepare the Cake:
  1. Mix cake mix, butter and egg in large bowl and beat with mixer until combined.
  2. Press into a slightly greased 9 x 13 inch baking pan.
To prepare the Filling:
  1. Beat cream cheese and pumpkin in large bowl with mixer until smooth and creamy.
  2. Next add eggs and melted butter and beat until combined.
  3. Add powdered sugar, nutmeg and cinnamon and mix until well incorporated.
  4. Pour filling onto cake
  5. Bake 40-50 minutes. Do not overbake as center is supposed to be "gooey"
  6. When cool, slice and serve. Garnish with whipped topping, powdered sugar or some vanilla ice cream.
RECIPE NOTES:

©That’s What Che Said, LLC. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

© That’s What Che Said, LLC. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

If you make this recipe, be sure to snap a photo and hashtag #THATSWHATCHESAID for a feature on my Instagram and Facebook Page! Plus, I'd love to see your creations!


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!

And That’s What Che Said…

Follow Me on Pinterest

 

ENTER YOUR EMAIL ADDRESS TO RECIEVE ALL UPDATES:
signature

31 Responses
  • Yes Please! This would be great with my hot joe right now! Can you flick me some over?! Please!!! :)

  • Laurie
    October 15, 2012

    OMG!! I need to try this! I have never heard of gooey butter cake in my life. But I plan to heard of in Boston!

    • Cheryl
      October 15, 2012

      Laurie…I know you will not be disappointed! Let me know how you like it when you make it!

  • Charmaine
    October 16, 2012

    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!

    • Cheryl
      October 16, 2012

      Thanks Charmaine! I hope it is as good as you remember! Thanks for stopping by!

  • Stacie
    October 20, 2012

    This was amazing!!!!

    • Cheryl
      October 22, 2012

      Thanks Stacie! Good Luck!

  • Terra
    October 31, 2012

    I am such a butter freak, so I pretty much love this cake:-) It really does look gorgeous! Take care, Terra

    • Cheryl
      November 1, 2012

      Thanks Terra! I promise you will love it!

  • Brenda
    November 16, 2012

    This will be one of my Thanksgiving desserts this year. Do you use salted or unsalted butter and pumpkin or pumpkin pie filling?

    • Cheryl
      November 16, 2012

      Hi Brenda! You will love it! I am making this again for Thanksgiving also! I used unsalted butter and pumpkin (not pumpkin pie filling!) Happy Turkey Day!

  • Maureen
    November 17, 2012

    What is the measure of the “small”can of pumpkin? Thanks!

    • Cheryl
      November 27, 2012

      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 ;-)

  • Ann
    September 24, 2013

    when you say small can of pumpkin. how many ounces?

  • Ann
    October 1, 2013

    I am a StL girl. Gooey butter it’s the best! Thanks for this new treat w pumpkin! Go Cards!

    • Cheryl Spangenberg
      October 3, 2013

      Yay Ann! So happy to meet fellow Cardinals Lovers! So happy to find another STL girl!

  • Kelly
    October 18, 2013

    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!

  • Andrea
    September 14, 2014

    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!

  • Irina
    September 28, 2014

    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!

  • Michelle
    November 7, 2014

    Yum! Thank you for clear & well organized directions. A new family favorite!

  • Melissa rees
    November 10, 2014

    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

  • stacy
    November 30, 2014

    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.

  • Gina Gentry
    September 19, 2015

    Hi! What kind/brand of cake mix do you prefer when making this cake? Thanks! :)

  • sara
    December 18, 2016

    I wonder.. if i could fill a pie crust with the pumpkin mixture..

    • Cheryl Spangenberg
      December 19, 2016

      You might be able to but it already has cake so there would be a double crust layer. Also I think these proportions may be too much for a pie pan. Unless it’s on the larger size! If you try it, be sure to let me know how it goes!

What do you think?

Your email address will not be published. Required fields are marked *

100.7K Shares
Pin99.7K
Share983
Stumble
Tweet1
+114