Gooey Pumpkin Butter Cake

Mrs. Michael J. Lively


In honor of the pumpkin fun, here's my contribution. This is NOT weight watchers fare, but it is O, so good! This recipe came to me from my Daughter-in-law's mother Sue in '09. i've made it for family dinners for the holidays and for feeds @ my Husband's work, there were no leftovers =) My Dear Husband likes it w/vanilla ice cream, come to think of it he likes everything w/vanilla ice cream =)


★★★★★ 2 votes

12-16 depending on how large you slice it. It is seriously rich!
25 Min
1 Hr



  • 1 pkg
    yellow or spice cake mix [discard directions!]
  • 1
  • 1/2 c
    butter, softened

  • 8 oz
    cream cheese, softened
  • 15 oz
    pumpkin [1 3/4 c if you are using the big can]
  • 3
  • 1 Tbsp
    pure vanilla extract
  • 1/2 c
    butter, melted
  • 5 c
    powdered sugar
  • 1 Tbsp
  • 2 tsp
  • 1 tsp

How to Make Gooey Pumpkin Butter Cake


  1. Preheat oven 350 move rack to the center. Mix crust ingredients until moist and no more dry cake mix is showing. Dump mixture into an oiled 9x13 pan [i use stoneware it cooks more evenly, but you have to cook the longest time shown usually]. Press evenly into the bottom. Bake 50 - 60 min.
  2. Mix together thoroughly cream cheese and pumpkin
    eggs 1 @ a time, mix thoroughly, don't over mix
    1/2 c melted butter
    powdered sugar
  3. Pour over crust layer; cook in oven. Do not overcook this is like a custard, it will be soft in the middle; as it cools it will maintain it's shape! i'll never make another pumpkin pie this is ever so much better, bona petite

Printable Recipe Card

About Gooey Pumpkin Butter Cake

Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy

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