This Pumpkin Gooey Butter Cake is the ultimate autumn dessert mashup! Inspired by the famous St. Louis gooey butter cake, it combines a buttery yellow cake base with a decadent, ultra-gooey spiced pumpkin cream cheese custard top layer that melts in your mouth.
Made easily with a box of yellow cake mix and real pumpkin puree, it takes just 10 minutes of prep and bakes into rich, bakery-style autumn dessert bars. Serve slightly warm or chilled, topped with a cloud of homemade whipped cream and a dusting of cinnamon!
Why You'll Love This Recipe
- Unbelievably gooey texture: A firm buttery cake crust on the bottom topped with a silky, molten spiced pumpkin cream cheese layer
- Quick 10-minute prep: Uses a yellow cake mix shortcut for foolproof bakery-quality results every single time
- Perfect autumn crowd-pleaser: Combines the best parts of classic pumpkin pie and gooey butter bars for Thanksgiving or potlucks
- Make-ahead friendly: Slices even cleaner after chilling in the refrigerator overnight!
If you love cozy fall pumpkin treats like our Pumpkin Spice Dump Cake, this decadent pumpkin gooey butter cake will be an absolute showstopper on your dessert table.
Key Ingredients & Smart Substitutions
Here are the simple ingredients you’ll need for the crust and gooey filling:
- Yellow Cake Mix: 1 box (15.25 oz) standard yellow cake mix (or spice cake mix for extra warmth).
- Butter: 1 cup unsalted butter (2 sticks) — 1 stick melted for the crust, 1 stick softened/melted for the filling.
- Cream Cheese: 1 block (8 oz) full-fat cream cheese, softened to room temperature.
- Pumpkin Puree: 1 can (15 oz) 100% pure pumpkin puree (not pumpkin pie mix).
- Powdered Sugar: 3.5 to 4 cups confectioners’ sugar (gives the gooey top layer its iconic crackly crust).
- Eggs: 3 large eggs (1 for the cake crust base, 2 for the gooey filling).
- Vanilla & Spices: 1 teaspoon pure vanilla extract, 1.5 teaspoons pumpkin pie spice, and 1/2 teaspoon ground cinnamon.
- Topping: Fresh whipped cream and a dusting of ground cinnamon for serving.
How to Make Pumpkin Gooey Butter Cake (Step-by-Step)
1. Prepare the Cake Crust Base: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or grease thoroughly with nonstick cooking spray. In a large bowl, combine the dry yellow cake mix, 1 stick (1/2 cup) of melted butter, and 1 large egg. Mix until a thick, soft dough forms. Press the dough evenly into the bottom of the prepared baking dish.
2. Beat the Gooey Pumpkin Filling: In a separate large mixing bowl using an electric hand mixer (or stand mixer), beat the softened cream cheese and canned pumpkin puree together until completely smooth. Add the remaining 2 eggs, vanilla extract, and pumpkin pie spice, beating until incorporated. Gradually beat in the powdered sugar and remaining 1/2 cup of melted butter until silky smooth.
3. Layer & Pour: Pour the luscious spiced pumpkin cream cheese batter evenly over the pressed cake crust layer in the baking dish, smoothing the top with a spatula.
4. Bake, Cool & Slice: Bake at 350°F (175°C) for 40 to 45 minutes until the edges are golden and set, and the center still has a slight, tender jiggle (do not overbake!). Let cool completely on a wire rack for at least 1 hour so the gooey center sets. Slice into bars, top with whipped cream and cinnamon, and enjoy!
Chef's Secret for Gooey Perfection
- Do not overbake: The secret to iconic gooey butter cake is taking it out while the center is still slightly soft and jiggly
- It will continue to set as it cools while maintaining that irresistible molten custard texture!
- Room temperature cream cheese: Ensure cream cheese is soft before beating so there are zero lumps in your silky pumpkin filling
How to Serve Pumpkin Gooey Butter Cake
- Whipped Cream: A generous dollop of homemade cinnamon whipped cream or vanilla bean whipped cream.
- Ice Cream: A scoop of creamy vanilla bean, salted caramel, or butter pecan ice cream.
- Hot Drinks: Perfect with a hot cup of spiced chai latte, pumpkin spice coffee, or warm apple cider.
Storage & Make-Ahead Instructions
To Store: Cover tightly with foil or plastic wrap and store in the refrigerator for up to 5 days. It tastes incredible cold or brought back to room temperature!
To Freeze: Wrap individual cooled slices in plastic wrap and foil, freezing for up to 2 months. Thaw in the fridge overnight before serving.
Frequently Asked Questions
Can I use pumpkin pie spice mix cake instead?
Yes! Spice cake mix adds an extra depth of warm nutmeg and allspice to the crust.
Why is my cake sinking in the middle?
A slight dip in the center is totally normal and expected for authentic gooey butter cake because of the rich custard filling.
More Cozy Fall & Dessert Recipes to Savor Next
- Pumpkin Spice Dump Cake — 3-ingredient easy warm fall dump cake.
- Crockpot Beef Stroganoff — Rich slow-cooker beef stroganoff over buttered egg noodles.
- Chicken Wild Rice Casserole — Cozy baked weeknight chicken casserole.
Pumpkin Gooey Butter Cake
- Total Time: 55 minutes
- Yield: 24 bars 1x
Description
Pumpkin Gooey Butter Cake is a heavenly fall dessert that combines a rich, buttery crust with a creamy pumpkin filling. This indulgent treat is perfect for gatherings, bringing warmth and nostalgia to every slice. With its delightful blend of spices and sweet pumpkin flavor, it’s sure to be the star of any autumn celebration.
Ingredients
For the Cake Crust:
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted (1 stick)
- 1 large egg
For the Gooey Pumpkin Layer:
- 1 block (8 oz) cream cheese, softened
- 1 can (15 oz) 100% pure pumpkin puree
- 1/2 cup unsalted butter, melted (1 stick)
- 2 large eggs
- 3.5 cups powdered sugar (confectioners sugar)
- 1 teaspoon pure vanilla extract
- 1.5 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- Whipped cream and ground cinnamon (for serving)
Instructions
- Make Crust: Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper. Mix yellow cake mix, 1 stick melted butter, and 1 egg until a soft dough forms. Press evenly into pan.
- Beat Pumpkin Filling: Beat softened cream cheese and pumpkin puree until smooth. Beat in 2 eggs, vanilla, pumpkin pie spice, powdered sugar, and remaining melted butter until silky.
- Pour & Spread: Pour pumpkin filling evenly over cake crust base in pan.
- Bake, Cool & Slice: Bake at 350°F for 40 to 45 minutes until edges are set and center is slightly jiggly. Cool completely, slice into bars, and top with whipped cream and cinnamon!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 85g)
- Calories: 290
- Sugar: 30g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
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