Pumpkin Gooey Butter Cake

This easy Pumpkin Gooey Butter Cake recipe with 8 simple ingredients has delicious contrasting textures of a cream cheese pumpkin layer with a buttery cake mix layer. This decadent, rich fall pumpkin dessert is popular choice for potlucks, fall gatherings and the holidays.

For more pumpkin desserts try my Paula Deen’s pumpkin bars, best pumpkin delight, pumpkin crunch cake, Costco pumpkin pie copycat and pumpkin caramel poke cake.

this recipe!

Ooey Gooey Pumpkin Butter Cake

Each bite into the gooey pumpkin layer is so creamy and moist to pair perfectly with the yellow cake mix butter layer that everyone loves topped with whip cream.

I love making these simple pumpkin cake mix recipes like my popular pumpkin dump cake or pumpkin spice cake that taste great and make my life so much easier.

With such a satisfying texture and flavor it’s a comfort food fall classic dessert that always gets rave reviews and it only takes 15 minutes of prep time to whip up.

For more pumpkin favorites try my no bake pumpkin pie with cream cheese, no bake pumpkin mousse pie, no bake pumpkin cheesecake, pumpkin swirl cheesecake and mini pumpkin cheesecakes.

Ingredients & Substitutions

• Yellow Cake Mix – 15.25 ounce box of yellow cake mix or you can use a spice box cake mix
• Butter – divided
• Pumpkin Puree – 15 ounce can of pumpkin puree
• Cream Cheese – 8 ounce block of cream cheese softened
• Eggs
• Vanilla Extract
• Powdered Sugar
• Cinnamon – or use pumpkin pie spice

How To Make Pumpkin Gooey Butter Cake

STEP ONE – Preheat oven to 350 degrees.

STEP TWO – Melt one stick of butter.

STEP THREE – Combine the cake mix, 1 stick melted butter and one egg and mix well. 

STEP FOUR – Line a 9×13 with parchment paper.

STEP FIVE – Press the cake mixture into the bottom of the pan.

STEP SIX – In a bowl whisk together the cream cheese and pumpkin until smooth. 

STEP SEVEN – Add the 3 eggs, vanilla, and other stick of melted butter, cinnamon and beat together.

STEP EIGHT – Next add the powdered sugar and mix well.

STEP NINE – Pour the pumpkin mixture over crust batter and bake for 40 to 50 minutes until the center is just set but still slightly jiggly in the middle.

STEP TEN – Sprinkle with more powdered sugar.

Serve with a dollop of whipped cream and a sprinkle of cinnamon if you like.

Storage Instructions

Store by covering with wrap or in an airtight container in the fridge for up to 3 days.

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