Stephanie Dodd Recipe

Pumpkin Gooey Butter Cake

By Stephanie Dodd skeen

Recipe Rating:
 3 Ratings
Prep Time:
Cook Time:

Stephanie's Story

This was a real winner in our United Way Cook-Off at work a few years ago. Pure decadence is all I can say!!!


1 pkg
yellow cake mix
8 Tbsp
butter, melted
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8 oz
cream cheese, softened
15 oz
can pumpkin
1 tsp
8 Tbsp
butter, melted
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16 oz
box powdered sugar
1 tsp
1 tsp

Directions Step-By-Step

To make the cake: Combine the cake mix, one egg, and 8 tablespoons of melted butter and mix well with mixer. Pat this mixture into the bottom of a lightly greased 9 x 13" baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter; and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake and bake for 40 - 50 minutes. Make sure not to over bake as the center should be a little "gooey". Serve with whipped cream! YUMMY!!

Variations: For a pineapple gooey cake: Instead of the pumpkin, add a drained 20 ounce can of crushed pineapple to the cream cheese filling. Proceed as directed.

For a banana gooey cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed.

For a peanut butter gooey cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above. This is to die for!!!!

About this Recipe

Course/Dish: Cakes