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Pumpkin Gooey Butter Cake
5 from 12 votes

Pumpkin Gooey Butter Cake

Pumpkin Gooey Butter Cake features a spiced cake mix base topped with a rich pumpkin and cream cheese filling. The filling sets lightly in the oven but retains a slightly gooey center, combining smooth texture with autumnal pumpkin pie spices for a moist, indulgent dessert.

Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Servings: 12
Calories: 415 kcal
Course: Baked Goods
Cuisine: American

Ingredients

Base
  • spice cake mix yellow cake may be substituted, one 16.25-ounce box
  • 1 egg large
  • ½ cup unsalted butter melted
Filling
  • cream cheese softened (don’t use lite or fat-free, one 8-ounce package, brick-style
  • pumpkin puree 15-ounce can
  • 3 egg large
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter melted
  • 4 cups confectioners’ sugar plus more for dusting before serving
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt optional and to taste

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Line a 9×13-inch baking pan with aluminum foil for easier cleanup, spray with cooking spray; set aside.
Base:
  1. To a large bowl, add the cake mix, egg, butter, and mix well with an electric mixer. Pat the mixture into the bottom of the prepared pan with a spatula or your fingers; set aside.
Filling:
  1. To a large bowl (same one you used for the base is fine, just wipe out with a paper towel), add the cream cheese, pumpkin, and beat until smooth.
  2. Add the eggs, vanilla, butter, and beat until smooth and incorporated.
  3. Add the confectioners’ sugar, pumpkin pie spice, optional salt, and beat until smooth and incorporated. Scrape down the sides of the bowl as necessary.
  4. Evenly pour pumpkin mixture over the base and bake for 45 to 55 minutes, or until edges have set and center is still a bit gooey and jiggly. For me, it took 55 minutes for the filling to all set up, with the exception of a 4-inch circular area in the middle that was still a bit gooey and jiggly. Start checking at 40 minutes since all ovens, pans, climates, and ingredients vary. Cake firms up and has less jiggle as it cools.
  5. Allow to cool on a wire rack for at least 1 hour before dusting with confectioners’ sugar, slicing, and serving. However, I prefer to cover and refrigerate for 4+ hours, or overnight, so it’s well-chilled before serving. (see note below)

Notes

  • Dust the cake with confectioners’ sugar only just before serving to prevent it from melting into the cake.
  • Store the cake airtight in the refrigerator for up to five days to maintain freshness.
  • This recipe is adapted from Paula Deen.

Nutrition Information

Serving 1 Calories 415kcal (21%) Carbohydrates 64g (21%) Protein 5g (10%) Fat 17g (26%) Saturated Fat 6g (30%) Polyunsaturated Fat 9g (53%) Cholesterol 114mg (38%) Sodium 291mg (12%) Fiber 1g (4%) Sugar 55g (110%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 415

% Daily Value*

Serving 1
Calories 415kcal 21%
Carbohydrates 64g 21%
Protein 5g 10%
Fat 17g 26%
Saturated Fat 6g 30%
Polyunsaturated Fat 9g 53%
Cholesterol 114mg 38%
Sodium 291mg 12%
Fiber 1g 4%
Sugar 55g 110%

* Percent Daily Values are based on a 2,000 calorie diet.