Pumpkin Gooey Butter Cake Recipe — Decadent Autumn Dessert

This easy Pumpkin Gooey Butter Cake recipe uses just 8 simple ingredients to create contrasting textures: a creamy pumpkin-cream cheese layer atop a buttery cake mix crust. Rich and decadent, this fall dessert is a favorite for potlucks, gatherings, and holiday menus.

Ooey Gooey Pumpkin Butter Cake

Each forkful combines a lusciously smooth pumpkin-cream cheese filling with a tender, buttery cake-mix base. Serve slices with whipped cream and a dusting of cinnamon for an extra touch.

This recipe is fast to prepare—about 15 minutes of active prep—and delivers the comforting spices and moist texture that make pumpkin desserts feel like fall in every bite.

Its simple technique and dependable results make it a go-to when you need an impressive dessert with minimal fuss.

Ingredients & Substitutions

• Yellow cake mix – 15.25-ounce box (or use spice cake mix for extra warmth)
• Butter – 2 sticks (1 cup), divided
• Pumpkin puree – 15-ounce can
• Cream cheese – 8-ounce block, softened
• Eggs – 4 total
• Vanilla extract – 1 teaspoon
• Powdered sugar – 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 (1/2 cup) of butter.

STEP THREE – In a bowl combine the cake mix, the melted stick of butter, and 1 egg. Mix until evenly combined.

STEP FOUR – Line a 9×13-inch baking pan with parchment paper for easy removal.

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

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

STEP SEVEN – Add the remaining 3 eggs, the other stick of melted butter, vanilla, and cinnamon to the pumpkin mixture; beat until fully combined.

STEP EIGHT – Gradually add the powdered sugar and mix until smooth and well incorporated.

STEP NINE – Pour the pumpkin-cream cheese filling over the prepared crust and spread gently. Bake for 40–50 minutes, until the edges are set and the center is just slightly jiggly.

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

Storage Instructions

Store leftovers covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture, or warm briefly if you prefer a softer, gooey center.

Pumpkin Gooey Butter Cake

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