Pumpkin Gooey Butter Cake

Anita Hoffman


Absolutely wonderful pumpkin dessert. Easier to make than pumpkin pie. This is an awesome classic from Paula Dean.
Photo adapted from Food.com.


★★★★★ 1 vote

30 Min
40 Min


  • 1 box
    (18 ounces) yellow or spice cake mix
  • 1
  • 8 Tbsp
    butter, melted

  • 1 pkg
    (8 ounces) cream cheese, softened
  • 1 can(s)
    (15 ounces) pumpkin
  • 3
  • 1 tsp
  • 8 Tbsp
    butter, melted
  • 3/4 box
    (12 ounces) powdered sugar, sifted
  • 1 tsp
  • 1/2 tsp
    nutmeg only if using yellow cake mix

How to Make Pumpkin Gooey Butter Cake


  1. Cake: Combine cake mix, egg and butter and mix well.
    Mixture will be stiff.
    Pat the mixture into the bottom of a lightly greased 13 X 9 inch baking pan.
  2. 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 and nutmeg and mix well.
  3. Spread pumpkin mixture over cake batter and bake at 350 degrees for 40-50 minutes.
    Make sure not to over bake, as the center should be a little gooey
    Serve with whipped cream.

Printable Recipe Card

About Pumpkin Gooey Butter Cake

Course/Dish: Other Desserts
Main Ingredient: Fruit
Regional Style: American

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