Pumpkin Gooey Butter Cake Recipe

If you’re searching for a dessert that perfectly blends seasonal pumpkin flavor with that irresistibly rich, creamy texture, then you’ve landed in the right place. I absolutely love sharing this Pumpkin Gooey Butter Cake Recipe because it’s one of those recipes that feels like a cozy hug in every bite—perfect for fall gatherings or anytime you want a sweet treat that’s just a little bit special.

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Ingredients You’ll Need

This Pumpkin Gooey Butter Cake Recipe uses a few key ingredients that come together to create the perfect balance of spiced creaminess and buttery cake. I recommend using fresh pumpkin pie spice or making your own blend for the best flavor!

• Yellow Cake Mix: A box mix keeps the base easy and consistent; I always use a classic yellow cake mix for that buttery flavor.
• Eggs: They provide structure and richness to both the crust and filling.
• Butter: Melted butter adds moistness and richness to the cake and filling, so make sure it’s unsalted for best control on flavor.
• Pumpkin Puree: Use canned pure pumpkin (not pumpkin pie filling) for the right texture and flavor.
• Cream Cheese: Softened cream cheese brings that luscious, gooey texture everyone loves.
• Vanilla Extract: Just a splash to brighten up the filling.
• Powdered Sugar: This sweetens and thickens the filling perfectly without any grittiness.
• Pumpkin Pie Spice: For warming seasonal spices; adjust to your taste.

Variations

I love that this Pumpkin Gooey Butter Cake Recipe can be tailored to different tastes and dietary needs. Don’t be afraid to tweak the spices or textures—you’ll discover your own perfect version.

• Spice it Up: I sometimes add a pinch of ground cloves or nutmeg for a deeper fall flavor, and it’s always a hit.
• Lower Sugar: Try cutting the powdered sugar by a quarter if you want it less sweet—I find it still stays deliciously creamy.
• Gluten-Free: Use a gluten-free yellow cake mix to make this treat safe for gluten sensitivities without sacrificing texture.
• Vegan Twist: Substitute eggs and butter with plant-based alternatives and vegan cream cheese for a compassionate version (though results vary).

How to Make Pumpkin Gooey Butter Cake Recipe

Step 1: Create the Buttery Cake Base

Start by preheating your oven to 350°F. Next, mix the yellow cake mix, one egg, and melted butter in a large bowl—using an electric mixer makes this a breeze. The texture should be thick but spreadable. Then, lightly grease a 13×9-inch baking pan and press the cake batter evenly into the bottom. I like to cover every corner so the filling has a sturdy, buttery base to cling to.

Step 2: Whip Up the Creamy Pumpkin Filling

In a separate bowl, beat together the softened cream cheese and pumpkin puree until smooth, which is key to avoiding lumps. Then, add in the three eggs, vanilla extract, and melted butter, mixing until fully combined. The last step is folding in powdered sugar and pumpkin pie spice—the sugar helps thicken the mixture and balances out the spices beautifully. Be sure to mix thoroughly so the filling is silky smooth before spreading it over your cake base.

Step 3: Bake and Perfect Gooeyness

Pour the pumpkin filling evenly over the cake batter in your pan. Bake at 350°F for 40 to 50 minutes—here’s where patience pays off. The edges should be set and slightly golden, but the center will look a bit soft and gooey. Resist the urge to overbake; that gooey center is what makes this cake so special! I like to check it around the 40-minute mark by gently shaking the pan—if the center jiggles slightly but isn’t raw, you’re golden.

Step 4: Cooling and Serving

Once out of the oven, let your Pumpkin Gooey Butter Cake cool completely in the pan. This helps the filling set just enough for slicing without losing that luscious gooey texture. I often serve mine with a generous dollop of whipped cream because it adds a light, airy contrast that pairs wonderfully with the rich pumpkin flavor.

How to Serve Pumpkin Gooey Butter Cake Recipe

Garnishes

I like to finish this cake off with a dollop of freshly whipped cream or a drizzle of caramel sauce. Toasted pecans sprinkled on top add a delightful crunch and enhance the autumn vibe—plus, they make it look extra fancy when guests come over.

Side Dishes

Pair your Pumpkin Gooey Butter Cake with a cup of spiced chai latte or a robust coffee to balance the sweetness. For fall parties, I serve it alongside warm apple cider or even a simple scoop of vanilla ice cream to impress everyone.

Creative Ways to Present

For special occasions, I’ve served this cake in mini muffin tins to make bite-sized gooey bars, perfect for potlucks. Another fun idea is layering it with whipped cream and crushed gingersnaps in a trifle dish—super festive and visually stunning.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover cake tightly with plastic wrap or store it in an airtight container in the fridge. It keeps well for about 4-5 days and tastes even better after the flavors have had time to meld overnight.

Freezing

Freezing this cake works surprisingly well! I slice it into portions, wrap each piece in foil, then place them in a freezer bag. When you’re ready, thaw in the fridge overnight. It’s a great way to prep ahead before big family gatherings.

Reheating

To warm leftovers, I pop a slice in the microwave for about 20 seconds—just enough to bring back that gooey texture without making it soggy. If you like, add a little whipped cream or a scoop of ice cream, and you’re set!

FAQs

Final Thoughts

This Pumpkin Gooey Butter Cake Recipe holds a special place in my heart because it’s one of those rare desserts that’s simple to make but tastes like you spent hours on it. Whether you’re baking for family, friends, or just because you deserve a cozy treat, it never disappoints. I hope you enjoy making and eating this as much as I do—it really is the perfect fall indulgence that’s sure to become a favorite in your baking rotation.

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