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Pumpkin Gooey Butter Cake

pumpkin gooey butter cake recipeThis recipe became a staple at my Thanksgiving table completely by accident. It is a classic Paula Deen recipe and I made it one day one 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 afterwards. 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 recipeFor 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

pumpkin gooey butter cake recipeMix together the cake mix, melted butter, and the egg.

pumpkin gooey butter cake recipePress the base into a 9×13 pan coated with cooking spray.

pumpkin gooey butter cake recipeBlend together the cream cheese and pumpkin.

pumpkin gooey butter cake recipeAdd the eggs.

pumpkin gooey butter cake recipePour in the melted butter and vanilla.

pumpkin gooey butter cake recipeAdd the cinnamon and nutmeg.

pumpkin gooey butter cake recipe

Add the box of powdered sugar. Mix until combined.

pumpkin gooey butter cake recipePour the filling over the base and bake in a preheated 350 degree oven for 40 to 50 minutes.

pumpkin gooey butter cake recipe

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 Top with some freshly whipped cinnamon whipped cream.

pumpkin gooey butter cake recipe And there you have an ooey, gooey pumpkin cake y’all.

Print

Pumpkin Gooey Butter Cake


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.

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  1. Andrea

    November 15th, 2010 at 5:21 am

    Gooey butter cakes are usually a ‘go to’ dish. I’ve made several varieties (original, nutella, peanut butter), but most everyone seems to love the pumpkin version the best– even those who claim to hate pumpkin. This will definitely be gracing my Thanksgiving table. The smell from the oven is absolutely immaculate.

  2. bakedbree

    November 15th, 2010 at 10:32 pm

    I have never tried any of the others, I love the way my whole house smells.

  3. The Blue-Eyed Bakers

    November 15th, 2010 at 6:29 am

    Oh goodness…this looks amazing!! Cream cheese, pumpkin and butter!? How can it not be fabulous!

  4. bakedbree

    November 15th, 2010 at 10:32 pm

    it is pretty fab!

  5. Kelley Epstein

    November 15th, 2010 at 7:41 am

    I love Paula Deen, I love your blog and this looks delicious! I’m not a big pumpkin pie fan but this I would eat!

  6. bakedbree

    November 15th, 2010 at 10:32 pm

    It is amazing! Thanks Kelley!

  7. Jacqueline

    November 15th, 2010 at 8:12 am

    My mom has made something similar to this for a couple holidays, and that cake mix layer is insanely delicious! Mmm, this time I’m ok with semi-homemade!

  8. bakedbree

    November 15th, 2010 at 10:32 pm

    Isn’t it though? Me too, one of the few times I go with a cake mix.

  9. Lisa

    November 15th, 2010 at 10:04 am

    If it’s a Paula Deen recipe, then it must be good. I don’t think anyone could resist a dessert with the word “gooey” in the title.

  10. bakedbree

    November 15th, 2010 at 10:33 pm

    Nope. No one.

  11. Kelli

    November 15th, 2010 at 10:13 am

    This is the best pumpkin recipe ever! All her variations are yummy too, peanut butter gooey bars are fab. But Pumpkin, well, who will ever want pumpkin pie again after they try these?

  12. bakedbree

    November 15th, 2010 at 10:33 pm

    Not me! I love this dessert. Miss you!

  13. Morgan

    November 15th, 2010 at 10:41 am

    I will attest that this is one of the best desserts I have ever eaten, and I was not very itty-bitty afterwards (though I appreciate it!). It was perfect for breakfast too. This is a genius recipe, and so delicious.

  14. bakedbree

    November 15th, 2010 at 10:33 pm

    Lol…

  15. wendycakes

    November 15th, 2010 at 11:32 am

    this does look amazing. i’m sitting in front of my computer desperately wishing i had a giant slice to go with my coffee right now.

  16. bakedbree

    November 15th, 2010 at 10:34 pm

    me too. I wish that I had a piece right now also.

  17. Cara

    November 15th, 2010 at 1:22 pm

    yum, yum, yum I made this last year for Thanksgiving and totally forgot about it! I’ve got to make this again!

  18. bakedbree

    November 15th, 2010 at 10:35 pm

    glad to remind you!

  19. Jenn C.

    November 15th, 2010 at 3:01 pm

    I’ve never made PD’s gooey butter cakes, but I’ve made her chocolate gooey butter cookies so many times over the last 3 years. I love that you can just change out the cake mix and have a completely different cookie. I definitely need to make this cake for Thanksgiving this year.

  20. bakedbree

    November 15th, 2010 at 10:35 pm

    I’ll have to look those up. Sound yummy.

  21. Jenn C.

    November 24th, 2010 at 11:37 pm

    I found the recipe on foodnetwork.com. Just search for Chocolate Gooey Butter Cookies. I add peanut butter and peanut butter chips to the recipe sometimes. At Christmas time I like to use red velvet cake mix. They’re even easier to make than this cake. You just have to wait for the cookie dough to chill in the fridge for 2 hours and deal with a mess. You would definitely need help photographing because your hands will so gooey. You really should try them.

  22. Kimba's Kitchen

    November 15th, 2010 at 5:00 pm

    I love this recipe!!! I love that it’s all gooey.. all cakes should be gooey!!

  23. bakedbree

    November 15th, 2010 at 10:35 pm

    Agreed. Gooey = good.

  24. A Little Yumminess

    November 16th, 2010 at 1:30 am

    This looks like an AMAZING recipe…..oh boy! Better workout – there is lots of food coming our way. Love that you used a cake mix! 🙂

  25. bakedbree

    November 17th, 2010 at 11:47 pm

    Thanks! It is a favorite at our house!

  26. Olga

    November 16th, 2010 at 1:11 pm

    Thank you for posting this recipe….I love it!

  27. bakedbree

    November 17th, 2010 at 11:43 pm

    Me too! I am glad that you like it also.

  28. Anna

    November 20th, 2010 at 8:05 pm

    I just made this. It was amazing! Prob going to make it for thanksgiving dinner 😀

  29. bakedbree

    November 21st, 2010 at 9:22 am

    So glad…. I love it and have a few more to make before the holiday is over.

  30. Rose White

    November 21st, 2010 at 6:10 pm

    I am sure that I can do this all by myself since it is so easy and simple to make. I will surprise my mom on their wedding anniversary sad to say that my father is already gone. I can add some chocolates syrups since its my fathers favorite toppings. Thanks for the recipe.

  31. bakedbree

    November 21st, 2010 at 10:23 pm

    my pleasure!

  32. Jessica

    November 21st, 2010 at 7:00 pm

    I just made this for Thanksgiving on Thursday. This was one of the top 3 desserts I have EVER had.

    Thanks for sharing!

  33. bakedbree

    November 21st, 2010 at 10:22 pm

    wow. that is a compliment! I am making a few more this week, it is delicious AND easy!

  34. Nancy Wyatt

    November 24th, 2010 at 9:56 am

    Yummo! Man! I wasn’t going to go back to the grocery store but this is making me re-think that! ;). Hugs from Conroe, Texas

  35. bakedbree

    November 24th, 2010 at 10:48 pm

    I hope that it was worth the trip!

  36. Lindsay

    November 24th, 2010 at 7:13 pm

    I am sooo excited to make this tomorrow for Thanksgiving dessert!! I normally don’t bake but figure I can’t really screw this up (unless I overbake it, of course…) Dumb question but do you refrigerate any leftovers? Not that there will be any….

  37. bakedbree

    November 24th, 2010 at 10:43 pm

    Yes, it tastes good the next day, but it is the best as soon as it comes out of the oven.

  38. caliking

    December 25th, 2010 at 1:29 am

    I wish I had of looked at your recipe photos before I put mines together!!! It’s in the oven now, not sure how it’s gonna turn out. When I made the cake batter, I felt it was way too stiff! So I added 1 cup milk to it. I’d never seen a cake batter look like that, I figured it was written wrong, just to use a stick of butter & 1 egg. I’m serving it tomorrow, keeping my fingers crossed.

  39. bakedbree

    December 27th, 2010 at 9:56 pm

    hope that it turned out okay.

  40. cakebake

    June 14th, 2011 at 11:56 pm

    a whole box of powdered sugar?? how much is that? eeeep im from australia….equivalents? boy does this look ammmaazzziinng!!!

  41. bakedbree

    June 16th, 2011 at 12:58 pm

    Yup! I never said that is was healthy!! A box of powdered sugar is 16 ounces.

  42. Izzi

    November 9th, 2011 at 9:18 pm

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

  43. bakedbree

    November 13th, 2011 at 8:44 pm

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

  44. Haley

    November 14th, 2011 at 12:05 pm

    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!

  45. bakedbree

    November 15th, 2011 at 8:42 pm

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

  46. Tonya

    November 19th, 2011 at 7:02 am

    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?

  47. bakedbree

    November 21st, 2011 at 1:18 pm

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

  48. Kasey

    November 21st, 2011 at 7:34 pm

    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.

  49. bakedbree

    November 23rd, 2011 at 10:50 am

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

  50. cathy

    October 19th, 2012 at 7:14 pm

    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.

  51. bakedbree

    October 20th, 2012 at 10:19 pm

    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.

  52. Mary

    October 8th, 2013 at 9:45 pm

    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.

  53. bakedbree

    October 10th, 2013 at 10:23 pm

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

  54. dina

    November 30th, 2012 at 3:09 pm

    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?

  55. bakedbree

    December 2nd, 2012 at 9:04 pm

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

  56. Lisa Jones

    December 23rd, 2012 at 11:49 pm

    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.

  57. bakedbree

    December 24th, 2012 at 12:22 pm

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

  58. Lori Bass

    January 11th, 2013 at 3:26 pm

    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.

  59. bakedbree

    January 14th, 2013 at 9:06 pm

    I hope you like it!

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