Pumpkin Gooey Butter Cake Recipe is one of those cozy, irresistible desserts that combines the soft, cakey goodness of pumpkin spice with a delightfully rich, gooey center. It’s perfect for fall, holiday gatherings, or any time you want to brighten your kitchen with that warm, inviting aroma everyone loves. Whether you’re a pumpkin fanatic or just looking for a fun twist on classic butter cake, this recipe will quickly become a favorite in your baking repertoire — trust me, friends and family will ask for seconds!
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What Makes This So Good
This Pumpkin Gooey Butter Cake Recipe captures the perfect contrast between a soft, slightly crisp cake layer and a luxuriously gooey pumpkin-cream cheese filling. It’s a showstopper for busy bakers—minimal prep with a glorious payoff. I love how it fills the house with that quintessential fall scent that feels like a hug from the inside. Plus, it’s approachable enough for a weeknight treat and impressive enough for company.
- Big Flavor, Minimal Fuss: Combines pantry staples with pumpkin puree and spices for an unmistakable taste without overwhelming effort.
- Family-Friendly: No complicated techniques here—everyone can enjoy slicing and savoring this crowd-pleaser.
- Simple Ingredients: Using a cake mix as a base keeps things straightforward while delivering consistent texture.
- Works Any Night: Your oven timer is your friend—pop it in, aroma build-up happens, and boom, dessert ready!
Ingredient Guide
Choosing the right ingredients for the Pumpkin Gooey Butter Cake Recipe can really elevate the results. I’ll walk you through what works best and how you can tweak if necessary to suit what you have on hand.
- Yellow Cake Mix: I recommend classic yellow for a buttery, mild flavor that lets the pumpkin and spices shine. You can technically try white or spice cake mix, but it changes the flavor profile.
- Eggs: Fresh eggs help the cake rise nicely and boost moisture. You’ll use one in the crust and three in the pumpkin filling—separate steps, so keep ’em handy.
- Unsalted Butter: Salted butter can be used, but I prefer unsalted to control salt levels. Melt it fully for easy mixing and that buttery richness we crave.
- Pumpkin Puree: Use canned pure pumpkin (not pie filling) for smooth texture and natural sweetness. Homemade pumpkin puree works great too!
- Cream Cheese: Let it get super soft at room temp—this is key for a creamy, gooey filling without lumps.
- Spices (Cinnamon, Nutmeg, Ginger): Freshly ground is best if you have it, but ground spices from the jar work just fine and give that classic pumpkin pie flavor.
- Dark Brown Sugar: Adds depth and moisture to the filling—don’t swap for light brown sugar if you want that rich molasses note.
- Vanilla Extract: Just a splash to round everything out and bring out those warm flavors.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Pumpkin Gooey Butter Cake Recipe
Step 1 — Prep & Ready
Start by preheating your oven to 350°F (175°C). This ensures a steady baking environment when your batter’s ready. Grab a 9" or 10" round cake pan or springform pan and line it with parchment paper—spray it lightly with cooking spray so your cake releases like a dream. When melting butter, I use a small saucepan or microwave it in short bursts, watching closely to prevent burning. Keep the cream cheese out to soften while prepping other ingredients—it really smooths into the filling better that way. Having everything ready before mixing makes the process so much smoother and more enjoyable!
Step 2 — Cook with Confidence
In your mixer bowl, combine the yellow cake mix, one stick of melted butter, and one egg until the mixture is evenly combined. You’ll notice it forms a thick, sandy dough that you’ll press firmly into the base of the pan to create a thin crust. Next, prepare the luscious pumpkin filling: beat together the pumpkin puree, super-soft cream cheese, remaining three eggs, dark brown sugar, melted butter, vanilla extract, cinnamon, nutmeg, and ginger until silky and smooth. Scrape the sides well to get every bit mixed. Pour this golden-orange filling over your crust and gently spread it out. Pop it into the oven for 40-50 minutes. You’ll start smelling that cozy pumpkin-spice aroma filling your kitchen about 30 minutes in, and the top should turn a beautiful golden brown. The center will stay slightly soft and gooey—this is what we want, so don’t overbake!
Step 3 — Finish & Serve
Once out of the oven, let the cake rest for at least 10 minutes in the pan. This resting time allows the gooey center to set just enough to slice without collapsing. When slicing, I use a sharp knife wiped clean between cuts for neat squares with perfect layers. This Pumpkin Gooey Butter Cake Recipe is fantastic served warm, maybe with a dollop of whipped cream or a scoop of vanilla ice cream if you’re feeling indulgent. The edges get a little crisp, and the inside stays that melt-in-your-mouth texture we crave—you’re going to love it!
Extra Helpful Tips
I’ve found a few things really smooth out the process and maximize the flavor of this Pumpkin Gooey Butter Cake Recipe. Don’t worry if this is your first time making gooey butter cake; I’ve got your back with these nuggets of wisdom.
- Watch for This Sign: The edges should be golden brown and set while the center stays a bit jiggly when you test with a toothpick—perfect gooey texture!
- Temperature Trick: If butter isn’t fully melted and warm but not hot, it won’t blend evenly. Take your time here—it makes a big difference.
- Prep-Ahead Option: You can assemble everything and keep it covered in the fridge overnight, then bake fresh the next day for a last-minute crowd pleaser.
- Avoid This Common Mistake: Don’t overmix the filling. Blend until just combined to keep that tender, gooey consistency from turning rubbery.
Serve & Enjoy
Easy Enhancements
For an extra-loving touch, sprinkle a dusting of powdered sugar over the top or drizzle a simple caramel sauce to amp up the sweetness. A pinch of flaky sea salt pairs beautifully with the brown sugar’s richness. Want to add texture? Toasted pecans or chopped walnuts sprinkled on top right after baking add a satisfying crunch.
Tasty Pairings
This pumpkin cake shines alongside a cup of hot coffee or chai tea, echoing those cinnamon and spice notes. For a heartier spread, serve with creamy vanilla ice cream or a dollop of lightly sweetened whipped cream. It also pairs marvelously with roasted fall fruits like spiced apples or pears for a complete cozy dessert experience.
Quick Plating Tips
Slice the cake into neat squares and arrange them on a rustic wooden board or white platter for a homey vibe. Garnish with a sprig of fresh thyme or a cinnamon stick for visual interest and to amp up that autumnal feeling. A small drizzle of maple syrup over each slice right before serving is a little extra magic that guests will notice.
Store, Freeze & Reheat
Fridge Storage
Keep any leftovers in an airtight container in the fridge for up to 4 days. The cake texture will firm up a bit, especially the gooey center, but chill time deepens those flavors. Just bring to room temperature before serving to enjoy it near fresh-baked softness.
Freezer Friendly?
You can freeze this cake wrapped tightly in plastic wrap and foil for up to 3 months. To thaw, let it sit in the fridge overnight to keep moisture balanced and avoid that soggy mess. I usually slice before freezing so I can grab individual portions as needed—super convenient!
Reheat Like New
To reheat, pop a slice in the microwave for 20-30 seconds or warm it gently in a 300°F oven for 5-7 minutes. This helps revive the gooey center and crisp up the edges a bit. Just keep an eye so it doesn’t dry out. A quick pat of butter on top before warming adds extra richness.
Pumpkin Gooey Butter Cake Recipe FAQs
Absolutely! Just make sure to roast and puree your pumpkin flesh until smooth and let any excess moisture drain. Fresh pumpkin can be more watery, so slightly reduce any added liquid and strain if needed to keep the cake from becoming too soggy.
This cake is meant to have a slightly gooey center, but if it’s overly gooey or raw, it may need more baking time or your oven temperature might be off. Use an oven thermometer if you’re unsure, and test with a toothpick near the edges where it should come out clean or with a few moist crumbs, not wet batter.
You can try substituting cream cheese with a dairy-free alternative and use plant-based butter, but note the texture and flavor may be less traditional. I recommend experimenting with brands suited for baking to get the best gooey texture.
A 9 to 10-inch round cake pan or a springform pan works wonderfully. The higher sides of a springform pan make it easier to remove the cake whole, while a standard pan lined with parchment helps with clean slicing.
Final Flavor Thoughts
This Pumpkin Gooey Butter Cake Recipe is one of my favorite ways to celebrate cozy seasons with friends and family. The mix of textures and that warm, spiced pumpkin filling truly make it a standout. If you give this a try, I’d love to know how it turns out or what fun variations you tried—maybe a swirl of caramel or a handful of chocolate chips? Don’t forget to leave a star rating if you enjoy it as much as I do. Happy baking!
Print📖 Recipe
Pumpkin Gooey Butter Cake Recipe
This Pumpkin Gooey Butter Cake is a luscious, moist dessert that combines a buttery yellow cake base with a rich, pumpkin-spiced cream cheese filling. Perfectly gooey and flavorful, it’s an ideal treat for fall or any pumpkin lover’s craving. The cake features warm spices like cinnamon, nutmeg, and ginger, baked to a golden brown with a delightfully sticky center.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 to 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake Base
- 1 box yellow cake mix
- 1 large egg
- 4 tablespoons (½ cup) unsalted butter, melted (1 stick)
Pumpkin Filling
- 1 ½ cups pumpkin puree
- 8 ounces cream cheese, super soft
- 3 large eggs
- 1 cup dark brown sugar
- 4 tablespoons (½ cup) unsalted butter, melted (1 stick)
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a 9- or 10-inch round cake pan or springform pan by lining it with parchment paper and spraying it lightly with cooking spray to prevent sticking.
- Make Cake Base: In the bowl of an electric mixer, combine the yellow cake mix, 1 large egg, and 1 stick (½ cup) melted butter. Mix thoroughly until the batter is smooth and evenly combined.
- Press Cake Base: Pour the cake batter into the prepared pan and press it evenly across the bottom to form a thin, uniform layer, which will serve as the base of your cake.
- Prepare Pumpkin Filling: In the same electric mixer bowl, add the pumpkin puree, softened cream cheese, 3 large eggs, dark brown sugar, 1 stick melted butter, vanilla extract, cinnamon, nutmeg, and ginger. Beat on low speed until everything is fully incorporated and smooth, making sure to scrape the sides and bottom of the bowl to mix thoroughly.
- Assemble Cake: Pour the pumpkin filling evenly over the pressed cake base in the pan, spreading gently if needed to cover all edges.
- Bake: Place the pan in the preheated oven and bake for 40 to 50 minutes. The top should turn golden brown, and the center will remain slightly gooey, which is characteristic of this gooey butter cake.
- Cool and Serve: Allow the cake to cool in the pan for at least 10 minutes before cutting. This resting period helps the cake set for easier slicing. Serve warm or at room temperature and enjoy!
Notes
- Use a springform pan for easier removal if you want to preserve the cake’s shape.
- Make sure the cream cheese is very soft for quicker and smoother mixing.
- The gooey center is intentional; avoid overbaking to keep that signature texture.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- For an extra touch, sprinkle powdered sugar on top before serving.
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