Pumpkin Gooey Butter Cake

You will not be disappointed by my Pumpkin Gooey Butter Cake. It it now a classic at my Thanksgiving lunch but I make it all year long for any occasions.

pumpkin gooey butter cake recipe

This recipe became a staple at my Thanksgiving table completely by accident. It is a classic Paula Deen recipe and I made it one day on a whim because it just looked so good. I watched Paula make it on her show and it looked so easy and so, well, Paula. I was not prepared for how delicious it is. Crazy, insane good. I should have known that it would be amazing. Cake mix, butter, cream cheese, pumpkin, sugar, Paula. All good things in my book.

I made it for Thanksgiving one year when my sister-in-law was spending the holiday with us. We ate very little the night of Thanksgiving because we were all really full, but in the course of two days, she polished off the entire 9×13 pan. By herself. I was truly impressed. She is an itty-bitty thing too. I hope Ava gets the Hester metabolism. They can eat and never gain afterward. Jeal. Totally jeal.

A few nights ago, I needed to make a dish to bring to a meeting at the kid’s school and I brought this. The next morning I had two emails asking for the recipe. This recipe is simple and delicious.

Pumpkin Gooey Butter Cake Ingredients //

For the base:

  • 1 box of yellow cake mix
  • 1 egg
  • 1 stick (8 Tablespoons) of melted butter

For the filling:

  • 1 (8-ounce) brick of softened cream cheese
  • 1 (15-ounce) can of pumpkin
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 stick (8 Tablespoons) of melted butter
  • 1 box powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon freshly grated nutmeg
  • whipped cream
pumpkin gooey butter cake recipe

How to Make // The Steps

Step 1:

Mix together the cake mix, melted butter, and egg.

pumpkin gooey butter cake recipe

Step 2:

Press the base into a 9×13 pan coated with cooking spray.

pumpkin gooey butter cake recipe

Step 3:

Blend together the cream cheese and pumpkin.

pumpkin gooey butter cake recipe

Step 4:

Add the eggs.

pumpkin gooey butter cake recipe

Step 5:

Pour in the melted butter and vanilla.

pumpkin gooey butter cake recipe

Step 6:

Add the cinnamon and nutmeg.

pumpkin gooey butter cake recipe

Step 7:

Add the box of powdered sugar. Mix until combined.

pumpkin gooey butter cake recipe

Step 8:

Pour the filling over the base and bake in a preheated 350-degree oven for 40 to 50 minutes.

pumpkin gooey butter cake recipe

Step 9:

Be careful not to overbake. You want the cake to be, well, gooey. I did overbake this a little and it was still amazing.

pumpkin gooey butter cake recipe

Step 10:

Top with some freshly whipped cinnamon whipped cream.

pumpkin gooey butter cake recipe

And there you have a gooey, gooey pumpkin cake y’all.

pumpkin gooey butter cake recipe
Paula Deen's Gooey Butter Pumpkin Cake

Pumpkin Gooey Butter Cake

Yield: serves 12

Paula Deen's Gooey Butter Pumpkin Cake - I make this every year and let me just tell you, it is incredible after Thanksgiving breakfast.

Ingredients

For the base:

  • 1 box yellow cake mix
  • 1 egg
  • 1 stick (8 Tablespoons) melted butter

For the filling:

  • 1 (8-ounce) brick of softened cream cheese
  • 1 (15-ounce) can pumpkin
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 stick (8 Tablespoons) melted butter
  • 1 box powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon freshly grated nutmeg
  • whipped cream

Instructions

  1. Mix together the cake mix, melted butter, and the egg.
  2. Press the base into a 9×13 pan coated with cooking spray.
  3. Blend together the cream cheese and pumpkin.
  4. Add the eggs.
  5. Pour in the melted butter and vanilla.
  6. Add the cinnamon and nutmeg.
  7. Add the box of powdered sugar. Mix until combined.
  8. Pour the filling over the base and bake in a preheated 350 degree oven for 40 to 50 minutes.
  9. Be careful not to overbake. You want the cake to be, well, gooey. I did overbake this a little and it was still amazing.
  10. Top with some freshly whipped cinnamon whipped cream.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

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This Post Has 61 Comments

  1. Izzi

    Wanted to try this out before Thanksgiving and it was a huge hit!

    1. bakedbree

      And it is so easy to make. Must have it every Thanksgiving.

  2. Haley

    Gave this a testdrive a few weeks ago as a possible for Thanksgiving and it was delicious and very easy to make. I even sent it to my sister to try with her family since she is kitchen-challenged. I’m not a huge huge pumpkin fan but I did think it turned out delicious and loved the texture. Mine did need to cook a little longer though (about an hour) and I think the hardest part is trying to get it cooked enough to not “set” but not too much that it’s not gooey. Thanks again for yet another great recipe!

    1. bakedbree

      You are right, getting the doneness just right is the hardest part.

  3. Tonya

    I’m from St. Louis – home of the gooey butter cake. I’ve been making GBC for years from a recipe handed down through the generations, but I just tried the pumpkin version. It’s delish and even better the second day! I’m trying to track down a pumpkin gooey butter cookie recipe and can only find regular and chocolate. Does anyone have the pumpkin version?

    1. bakedbree

      This is a recipe for pumpkin gooey cake. You can also alter the one that you already use to make it pumpkin.

  4. Kasey

    I found this recipe on Paula Dean’s website and made it last year for a command function that had a dessert contest and won first prize with it. But, my mom has been making the original version pretty much my entire life. We always called it chess cake, though.

    1. bakedbree

      Really? I have never made a GPC from scratch before, but I might have too, so many people have written to me about it.

  5. cathy

    Have you ever made this with reduced calorie margarine/butter and 1/3 fat cream cheese? don’t know why I’m wondering about calories. with all that sugar it will never be low calorie. just wondering.

    1. bakedbree

      Nope, I haven’t. It doesn’t seem worth it to me to do that, it is a special occasion dessert not an every day food.

      1. Mary

        I make the gbc all the time using the 1/3 less fat cream cheese. I can’t tell the difference! I don’t know about making it without real butter though. I always use real butter when baking! It does make a difference.

        1. bakedbree

          Why bother making it without butter? lol. It wouldn’t be gooey without it.

  6. dina

    hi this cake looks really good…but just wanted to ask if i wanted to take of the cream cheese will it still be good?

    1. bakedbree

      I don’t know, I have never left it out. Sorry!

  7. Lisa Jones

    I would love to try this recipe. Has anyone ever omitted the butter and if so, did it still turn out gooey? I’m wondering if there is a light recipe for this.

    1. bakedbree

      There is no way to make this “light”. It needs the butter to make it work.

  8. Lori Bass

    I already make amazing pumpkin bread….I load with extra spices…but, my recipe has a cup of oil per loaf. Ouch. I need to try recipe using applesauce….but, this one, tho, not exactly low cal….sounds yummy, too. I can’t wait to try. Thank you.

    1. bakedbree

      I hope you like it!

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