Skip to Content

Pumpkin Gooey Butter Cake

Share this post

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

Lori Bass

Friday 11th of January 2013

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.

bakedbree

Monday 14th of January 2013

I hope you like it!

Lisa Jones

Sunday 23rd of December 2012

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.

bakedbree

Monday 24th of December 2012

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

dina

Friday 30th of November 2012

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?

bakedbree

Sunday 2nd of December 2012

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

cathy

Friday 19th of October 2012

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.

bakedbree

Saturday 20th of October 2012

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.

Kasey

Monday 21st of November 2011

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.

bakedbree

Wednesday 23rd of November 2011

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

Skip to Recipe