BreakfastCakesDessertsRecipes

Pumpkin Gooey Butter Cake

Pumpkin Gooey Butter Cake is the perfect fall dessert!  Gooey Butter Cake is a St. Louis specialty and it’s primed for fall in all it’s pumpkin glory!  A butter cake bottom with a deliciously creamy pumpkin “gooey” topping, this will become your new favorite breakfast and dessert :)

Originally posted October 1, 2012, this post was updated on 9/28/2018.

Two square plates with cut pieces of pumpkin gooey butter cake with powdered sugar topping
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What is 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 for 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 you my address :)

A square slice of Pumpkin Gooey Butter Cake with powered sugar.

Gooey Butter Cake is a dense cake with a buttery yellow base layer topped with a buttery top layer that is meant to be gooey.  The top layer’s consistency is more of a relaxed cheesecake.

Is Gooey Butter Cake a Breakfast Item or Dessert?

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.

Originally this was made as a coffee cake type breakfast item but with the variations on the original recipe, it has become a dessert staple in St. Louis as well.

Pumpkin Gooey Butter cake with powdered sugar in a 9 x 11 glass pan

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!

How do you store Gooey Butter Cake?

Two Slices of Pumkin Gooey Butter Cake plated with the full cake sheet in the background

Pumpkin Gooey Buttercake can be covered and stored at room temperature up to 4 days.  It may be refrigerated up to 1 week.    Mine never lasts that long, to be honest! {wink}


How to Make Pumpkin Gooey Butter Cake

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Two Slices of Pumkin Gooey Butter Cake plated with the full cake sheet in the background
Two Slices of Pumkin Gooey Butter Cake plated with the full cake sheet in the background
Pumpkin Gooey Butter Cake
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Rating: 3
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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.

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32 Comments

    1. 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!

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