Magical Pumpkin Gooey Butter Cake Recipe for Fall Bliss

Autumn’s golden embrace brings a sweet symphony of flavors, and this pumpkin gooey butter cake recipe promises pure dessert magic.

Soft, decadent layers melt together in a divine dance of richness and warmth.

Spices whisper memories of cozy afternoons and festive gatherings.

Each bite combines creamy pumpkin with a luxurious, velvety texture that dances across your palate.

The contrast between the tender cake base and the silky filling creates an irresistible dessert experience.

Comfort bakes to life with every forkful of this indulgent treat.

You’ll want to savor every single crumb of this seasonal masterpiece.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Calories: 300 kcal

Servings: 13

Ingredients in Pumpkin Gooey Butter Cake

• Yellow Cake Mix: Provides a sweet, tender base with convenient pre-mixed ingredients that guarantees consistent texture.
• Butter: Adds rich flavor and helps create a crisp, golden crust that binds ingredients perfectly.
• Egg: Acts as a binding agent to hold the crust together and provide structure.

• Pumpkin Puree: Delivers classic autumn flavor and creamy consistency with natural sweetness and vibrant orange color.
• Cream Cheese: Creates a luxurious, tangy base that ensures a silky smooth filling with incredible richness.
• Dark Brown Sugar: Brings deep caramel notes and moisture, enhancing the overall warmth of the dessert.
• Eggs: Provide structure and help bind the filling ingredients together smoothly.
• Butter: Contributes additional richness and helps create a decadent, melt-in-your-mouth texture.

• Vanilla Extract: Adds complex depth and rounds out the sweet flavors with its aromatic essence.
• Cinnamon, Nutmeg, Ginger: Create a quintessential autumn spice profile that complements the pumpkin's natural sweetness, offering warmth and complexity.

Baking Tools for Gooey Butter Cake

• Electric Mixer: Essential for creating smooth cake batter and blending ingredients thoroughly.
• Springform Pan or Round Cake Pan: Perfect for easy cake removal and even baking.
• Parchment Paper: Helps prevent sticking and ensures clean cake removal.
• Cooking Spray: Provides extra non-stick protection for the pan.
• Mixing Bowls: Two bowls needed for separate cake base and pumpkin filling mixtures.
• Measuring Cups and Spoons: Crucial for accurate ingredient measurements.
• Spatula: Great for spreading mixtures evenly and scraping bowl sides.
• Cooling Rack: Helps cake cool properly and prevents bottom from getting soggy.

Pumpkin Gooey Butter Cake Step-by-Step

• Crust Foundation

Blend cake mix with melted butter and egg until a soft dough forms. Press mixture into a prepared pan, creating a smooth base that will support the luscious pumpkin layer.

• Creamy Pumpkin Layer

Whisk together pumpkin puree, cream cheese, eggs, brown sugar, remaining butter, and warm spices until silky and well combined. The mixture should flow like a luxurious autumn river.

• Baking Magic

Pour the pumpkin cream over the crust, ensuring an even distribution. Slide the pan into a preheated oven and bake until edges turn golden and center remains wonderfully soft, about 45 minutes.

• Cooling Transformation

Let the cake rest after baking. As it cools, the center will gently set, creating a dreamy texture that melts in your mouth. The flavors will deepen and harmonize, promising a slice of seasonal bliss.

Tips for the Perfect Gooey Center

• Add extra warming spices like cardamom or allspice to intensify the autumn flavor and create a more complex taste experience.
• Sprinkle chopped pecans, candied walnuts, or graham cracker crumbs over the top before baking to add delightful texture and crunch.
• Finish the cake with a dusting of powdered sugar, drizzle of caramel sauce, or dollop of whipped cream to elevate its presentation and taste.
• Prepare the entire cake up to two days in advance and store in the refrigerator, allowing flavors to meld and making party planning easier.

Serving Suggestions for Pumpkin Butter Cake

• Autumnal Dessert Plate: Arrange slices alongside fresh whipped cream, a sprinkle of cinnamon, and candied pecans for a gorgeous seasonal presentation.
• Warm Serving Companion: Pair each slice with a scoop of vanilla bean ice cream or a warm caramel drizzle to enhance the cake's rich, gooey texture.
• Coffee Side Kick: Serve alongside a steaming mug of spiced chai latte or pumpkin spice coffee to complement the cake's warm, comforting flavor profile.
• Holiday Brunch Star: Offer as a decadent breakfast treat during thanksgiving or christmas morning, cutting into small squares for easy sharing with family and friends.

Storing Pumpkin Cake Correctly

• Smart Refrigeration Strategy: Store the cake in an airtight container in the refrigerator for up to 5 days. The cool environment helps maintain the cake's delicate texture and prevents rapid moisture loss.
• Slice and Freeze Technique: Cut individual portions and wrap them tightly in plastic wrap, then place in freezer-safe bags. Frozen slices stay delicious for 2-3 months, offering quick dessert options during busy weeks.
• Room Temperature Tips: Let refrigerated cake sit at room temperature for 15-20 minutes before serving. This gentle warming helps restore the cake's signature gooey consistency and enhances flavor depth.
• Make-Ahead Magic: Prepare the entire cake up to 2 days before serving. Cover with plastic wrap and refrigerate, allowing flavors to meld and develop a richer taste profile. Remove from refrigerator 30 minutes prior to serving for optimal texture and taste.

Velvety Pumpkin Gooey Butter Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 37 reviews

• Total Time: 1 hour
• Yield: 13 1x

Print Recipe

Description

Gooey pumpkin butter cake blends Southern comfort with autumn’s warmth, promising rich spiced flavors. Cream cheese and pumpkin create a luscious dessert that welcomes holiday celebrations with delightful sweetness you’ll savor.

---

Ingredients

Scale 1x2x3x

• 1 box yellow cake mix
• 8 oz (226 g) unsalted butter, melted (2 sticks, divided)
• 8 oz (226 g) cream cheese, softened
• 4 large eggs (1 egg for crust, 3 eggs for filling)
• 1 ½ cups pumpkin puree
• 1 cup dark brown sugar
• 1 tbsp vanilla extract
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• ¼ tsp ground ginger

Cook Mode Prevent your screen from going dark

---

Instructions

1. Crust Composition: Merge cake mix, melted butter, and egg into a cohesive dough, then firmly press the mixture into a parchment-lined pan to create an uniform base layer.
2. Pumpkin Fusion: Whisk pumpkin puree, cream cheese, eggs, dark brown sugar, remaining butter, vanilla, cinnamon, nutmeg, and ginger until achieving a silky, homogeneous mixture.
3. Layer Assembly: Cascade the pumpkin blend evenly across the prepared crust, ensuring complete surface coverage.
4. Thermal Transformation: Bake in a preheated 350°F oven for 40-50 minutes, watching for a golden-brown exterior while maintaining a subtle center wobble that promises a decadent texture.
5. Cooling Interlude: Allow the cake to rest for at least 10 minutes post-baking, enabling the center to stabilize and flavor profiles to harmonize.
6. Serving Revelation: Slice and present the cake, unveiling its luscious, velvety interior that captures the essence of the pumpkin gooey butter cake experience.

Notes

• Ensure Crust Perfection: Press the cake mix crust firmly and evenly to create a stable, crisp foundation that holds the creamy pumpkin layer.
• Whisk with Precision: Blend pumpkin mixture until completely smooth, eliminating any cream cheese lumps for a silky, uniform texture.
• Watch Baking Carefully: Check cake at 40 minutes; a golden-brown top with a slight center jiggle indicates perfect doneness.
• Cool for Optimal Texture: Allow cake to rest 10-15 minutes after baking, enabling the gooey center to set and flavors to intensify.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 300
• Sugar: 24 g
• Sodium: 250 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 80 mg