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–+ servings
Gooey pumpkin butter cake with a slice taken out.
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4.43 from 7 votes

Pumpkin Gooey Butter Cake

This pumpkin gooey butter cake recipe is perfect for fall and a wonderful dessert to make for Thanksgiving!
Prep Time10 minutes
Cook Time40 minutes
20 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 469kcal
Author: Eden
Cost: $15

Ingredients

  • 1 box yellow cake mix
  • 4 large egg 1 and 3 separated
  • 8 ounces unsalted butter 2 sticks separated and melted
  • 1 1/2 cup pumpkin puree
  • 8 ounces cream cheese super soft
  • 1 tbsp vanilla extract
  • 1 cup dark brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/4 tsp ground ginger

Instructions

  • Preheat the oven to 350 degrees.
  • Prepare a springform pan or a round cake pan with parchment paper and cooking spray.
  • In the bowl of an electric mixer, combine the boxed cake mix, 1 stick melted butter, and 1 egg and mix in a bowl.
  • Pour into a prepared round cake pan or springform pan and press an even layer on the bottom of the pan.
    Spreading gooey butter cake mix on the bottom of a spring fold pan.
  • In the bowl of an electric mixer, combine pumpkin puree, super soft cream cheese, 3 eggs, dark brown sugar, 1 stick melted butter, vanilla extract cinnamon, ginger, and nutmeg.
    Ingredients in a mixing bowl to make gooey pumpkin c
  • Beat on low until the ingredients are fully mixed. Make sure to scrape the bottom and sides of the bowl.
  • Pour the pumpkin filling over the cake batter in the pan.
    Batter of a pumpkin dessert in a round pan.
  • Bake in a 350-degree oven for 40 to 50 minutes until the top of the cake is golden brown. The center should be a little gooey.
    baked gooey pumpkin butter cake in a springform pan.
  • Let the cake rest for at least 10 minutes before cutting into it.
    Side of a gooey butter pumpkin cake.

Notes

Make sure all of your ingredients are at room temperature. This includes pumpkin puree, eggs, and cream cheese. Room-temperature ingredients mix much more quickly and produce a more consistent cake.
Don't over-mix the batter. Over-mixing can cause the cake to be dense and tough.
Don't over-bake this recipe; the cake is supposed to have a gooey texture once it sets.
Let the cake cool completely before cutting into it. The gooey butter filling needs time to set up, so resist the urge to cut into it too soon.

Nutrition

Calories: 469kcal | Carbohydrates: 58g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 406mg | Potassium: 164mg | Fiber: 2g | Sugar: 38g | Vitamin A: 5583IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 2mg