Two Slices of Pumkin Gooey Butter Cake plated with the full cake sheet in the background
Print Recipe
3 from 12 votes

Pumpkin Gooey Butter Cake

Course: Breakfast, Dessert
Cuisine: American Classics


For the Cake:

  • 1 box cake mix yellow
  • 1 each egg
  • 8 tablespoons butter melted

For the Filling:

  • 8 oz cream cheese 1 package softened
  • 15 oz pumpkin 1 small can
  • 8 tablespoons butter melted
  • 3 each eggs
  • 16 ounces powdered sugar 1 box
  • 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.


©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.