Pumpkin Gooey Butter Cake

Cheryl Sjolund


Always a hit for holidays or seasonal...or anytime!!!!


☆☆☆☆☆ 0 votes

20 Min
45 Min


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  • 1 box
    yellow cake mix
  • 1
  • 1 stick
    butter melted

  • 8 oz
    cream cheese
  • 1 can(s)
    pumpkin puree (15 oz can)
  • 1 stick
    butter, melted
  • 3
  • 1 tsp
    vanilla extract
  • 2 tsp
    pumpkin pie spices
  • 16 oz
    powdered sugar
  • ·
    whip cream - dairy topping optional

How to Make Pumpkin Gooey Butter Cake


  1. 1. Preheat oven to 350.
  2. In medium bowl, combine cake mix, egg and 1/2 cup melted butter with a wooden spoon until a soft dough forms. press evenly, into the bottom of a 9x13 inch cake pan. set aside.
  3. In the bowl of your stand mixer, blend the cream cheese and pumpkin puree until smooth and combined. be sure to scrape the sides down occasionally.
  4. Add the melted butter, eggs and vanilla and blend until combined again.
  5. With the mixer running slowly add the pumpkin pie spice and gradually add the powdered sugar until completely blended. pour over prepared crust.
  6. Bake for 45-50 minutes or until outer edges are set and the middle is still soft set. don't let it firm up 100%, you still want it slightly gooey in the center.
  7. Let cool at room temperature and serve with whipped cream.

Printable Recipe Card

About Pumpkin Gooey Butter Cake

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American

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