Homemade Gooey Pumpkin Butter Cake Recipe

I saw the gooey pumpkin butter cake recipe being made during a fall baking episode, and I knew I had to make it myself. The look of the soft, rich texture and deep pumpkin flavor caught my attention right away.

I did make this gooey pumpkin butter cake recipe at home, and it turned out better than I imagined. The main specialty of this cake is the creamy, gooey filling that sits over a dense cake crust, baked to golden perfection.

I was inspired by the warm colors and flavors of autumn. Now, I will show step-by-step how I made gooey pumpkin butter cake recipe.

Gooey Pumpkin Butter Cake Recipe

Gooey pumpkin butter cake recipe tastes rich, sweet, and warmly spiced. The bottom layer is dense, soft, and buttery, while the top is creamy, smooth, and melts in your mouth.

Pumpkin brings a deep, earthy sweetness, lifted by hints of cinnamon, nutmeg, and cloves. The texture is soft in the center and slightly crisp at the edges. Melted butter and cream cheese make the filling extra luscious.

The powdered sugar adds a sweet finish that blends into the pumpkin flavor. Served chilled or at room temperature, the flavor becomes even more intense after it rests.

How To Prepare Gooey Pumpkin Butter Cake Recipe

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: About 1 hour 5 minutes

Course: Dessert

Cuisine: American (Southern-inspired)

Difficulty: Easy

Yield: 12 servings

Kitchen Utensils Needed

• 2 mixing bowls
• Electric hand mixer or stand mixer
• Rubber spatula or wooden spoon
• 9×13-inch baking dish
• Measuring cups & spoons
• Cooling rack

Ingredients

For the crust:

• 1 box (18.25 oz / approx. 517 g) plain yellow cake mix (no added pudding)
• 1 large egg
• ½ cup (1 stick / approx. 113 g) unsalted butter, melted

For the gooey pumpkin filling:

• 8 oz (225 g) cream cheese, softened to room temperature
• 1 can (15 oz / approx. 425 g) pure pumpkin puree (not pumpkin pie mix)
• 3 large eggs
• ½ cup (1 stick / approx. 113 g) unsalted butter, melted
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger, and cloves)
• 3½ cups (approx. 450 g) powdered sugar (also called confectioners’ sugar)
• Pinch of salt (optional, to help balance the sweetness)

Instructions

1. Preheat & Prepare Pan:

Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray. Set aside.

2. Make the crust layer:

In a large bowl, combine the yellow cake mix, one egg, and the melted butter. Stir until a thick dough forms. Press this mixture evenly into the bottom of the prepared pan to form a crust.

3. Start the gooey filling:

In another bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree and beat again until fully blended.

4. Add eggs & flavoring:

Add the remaining three eggs, melted butter, vanilla, and pumpkin pie spice to the pumpkin mixture. Mix until everything is smooth.

5. Sweeten the filling:

Gradually add the powdered sugar to the filling, mixing well after each addition. You can add a pinch of salt here if you’d like to cut the sweetness slightly.

6. Assemble & bake:

Pour the pumpkin filling over the crust and spread evenly. Bake in the preheated oven for 45 to 50 minutes. The center should be slightly gooey, not fully set—don’t overbake.

Nutrition Facts Of Gooey Pumpkin Butter Cake Recipe

Nutrition	Amount
Calories	420
Fat	20g
Saturated Fat	12g
Carbohydrates	58g
Sugar	45g
Protein	4g
Fiber	1g
Sodium	240mg

Why Peoples Like Gooey Pumpkin Butter Cake Recipe?

People like gooey pumpkin butter cake recipe because it delivers a rich and comforting dessert that feels homemade and indulgent.

The gooey pumpkin butter cake recipe combination of creamy pumpkin filling and buttery cake creates a unique texture that’s both soft and slightly crisp.

The warm spices add a cozy, inviting flavor that reminds many of autumn and holiday traditions. It’s sweet but not overwhelming, making it enjoyable for a wide range of tastes.

The cake’s gooey center offers a delightful surprise compared to regular cakes, making it a memorable treat people want to make again and share with friends and family.

Why My Recipe Works

My gooey pumpkin butter cake recipe works because the balance of ingredients creates the perfect texture and flavor every time. The cake mix forms a sturdy yet tender crust that holds the creamy pumpkin filling without becoming soggy.

Gooey pumpkin butter cake recipe Using softened cream cheese ensures the filling stays smooth and rich, while the melted butter adds moisture and depth.

The right amount of pumpkin pie spice brings warmth without overpowering the pumpkin’s natural sweetness.

Careful baking time keeps the center gooey but fully cooked. Following these steps consistently results in a delicious, well-structured cake that turns out great in every batch.

Serving Suggestions

Try serving gooey pumpkin butter cake recipe with a drizzle of maple syrup to enhance the pumpkin’s natural sweetness. Pair it with a scoop of cinnamon ice cream or pumpkin spice gelato for a seasonal twist.

Spread a thin layer of mascarpone cheese or crème fraîche on top for a tangy balance. Add a handful of crushed gingersnap cookies or praline bits for extra texture and flavor.

Serve alongside a warm mug of herbal tea like chamomile or rooibos to complement the spices and create a cozy dessert moment.

When To Serve

Gooey pumpkin butter cake recipe is best served during the fall and early winter months when pumpkin flavors feel most comforting and seasonal.

Gooey pumpkin butter cake recipe makes a great dessert for holiday dinners like Thanksgiving or Christmas, bringing warmth and richness to the table.

This gooey pumpkin butter cake recipe also works well for cozy weekend gatherings, autumn potlucks, or anytime you want a comforting treat. Serving it slightly chilled or at room temperature enhances the gooey texture.

Gooey pumpkin butter cake recipe perfect for enjoying with a warm drink on crisp, cool evenings when something indulgent and festive is just right.

Recipe Tips And Techniques

1. Let the cream cheese sit at room temperature for at least 30 minutes before mixing. This prevents lumps and helps create a smooth, creamy filling.

2. Use melted butter for both crust and filling, but avoid overheating. Butter should be warm, not hot, so it blends evenly without cooking the eggs.

3. When spreading the cake mix crust in the pan, press it firmly and evenly to create a solid base that holds the gooey filling well.

4. Beat the pumpkin, eggs, cream cheese, and spices until completely smooth before adding powdered sugar. This ensures an even, silky texture.

5. The center should still jiggle slightly when done. Overbaking will dry out the gooey layer, so start checking around 45 minutes.

6. Let the cake cool fully in the pan, then chill in the fridge for a few hours. This helps the filling set and makes cutting clean slices easier.

Additions For Make More Delious

1. Toasted Pecans or Walnuts

Chop and lightly toast the nuts before mixing them into the filling or sprinkling them on top. The roasting enhances their flavor and adds a satisfying crunch that contrasts beautifully with the soft, gooey texture of the cake.

2. White Chocolate Chips

Fold white chocolate chips into the pumpkin filling before baking. They melt slightly and create sweet, creamy pockets throughout the cake. The smooth white chocolate pairs especially well with the warm spices and pumpkin flavor.

3. Cinnamon Sugar Topping

Mix a tablespoon of granulated sugar with ½ teaspoon of cinnamon and sprinkle it generously over the top of the cake before baking. This forms a slightly crisp, sweet crust that enhances the spiced filling beneath.

4. Cream Cheese Swirl

Take a few spoonfuls of the cream cheese mixture, blend it with extra powdered sugar and vanilla, and swirl it through the top of the pumpkin layer using a knife. It adds visual appeal and extra richness, making the cake feel more decadent.

5. Crushed Gingersnap Cookies

Crush some gingersnap cookies and sprinkle them over the crust before adding the filling or on top before serving. The spice from the cookies intensifies the fall flavors and adds a subtle crunch and kick of ginger that complements the sweetness.

Storage Instructions

Store gooey pumpkin butter cake recipe in an airtight container in the refrigerator for up to 5 days. Allow the cake to cool completely before covering to prevent condensation.

For best texture and flavor, let slices sit at room temperature for 10–15 minutes before serving. If you prefer it warm, heat individual portions in the microwave for about 15–20 seconds.

To freeze, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions (FAQs)

Conclusion

This amazing gooey pumpkin butter cake recipe has been a joy to share. I truly hope you like it as much as I do. My easy method was designed to help you follow along without stress, and now I hope you feel inspired to make it too.

Once baked, the rich flavor, soft texture, and warm spices will make it worth every step. I enjoyed every bite after making it, and I know you will too. Happy baking and enjoy your sweet creation!

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