Pumpkin Gooey Butter Cake

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You will not be disappointed by my Pumpkin Gooey Butter Cake. It is now a classic at my Thanksgiving lunch but I make it any time because I can’t just have this once a year!

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.

Why You Will LOVE This Recipe //

• It’s a simple and easy recipe made from cake mix, butter, cream cheese, pumpkin, and sugar — all good things in my book.
• The pumpkin will remind you of lovely autumn days and Thanksgiving with the family. Once the kids go back to school, it’s open season on this dessert.
• The cream cheese is so smooth and velvety. When it combines with the cake mix, that’s when the “goo” happens!

Why Is It Called Gooey Butter Cake? //

The name derives from its exceptional proportions of butter and cream cheese when compared to the amount of flour. It originated in St. Louis, Missouri, where, according to USA Today, a German baker accidentally reversed the measurements of butter and flour when baking his wares for the day. The creation was an oozing mess. But rather than call it a failure, he made out like he intended to make it this way and called it “gooey butter cake”. Talk about taking lemons and making lemonade!

Ingredients //

For the base:

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

For the filling:

• 1 (8 oz) brick of softened cream cheese
• 1 (15 oz) can of pumpkin
• 3 eggs
• 1 tsp vanilla
• 1 stick (8 tablespoons) of melted butter
• 1 box powdered sugar
• 1 tsp cinnamon
• 1 tsp freshly grated nutmeg
• whipped cream

How To Make // The Steps

Step 1: Mix together the cake mix, melted butter, and egg.

Step 2: Press the base into a 9×13 pan coated with cooking spray.

Step 3: Blend together the cream cheese and pumpkin.

Step 4: Add the eggs.

Step 5: Pour in the melted butter and vanilla.

Step 6: Add the cinnamon and nutmeg.

Step 7: Add the box of powdered sugar. Mix until combined.

Step 8: Pour the filling over the base and bake in a preheated 350-degree oven for 40 to 50 minutes.

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.

Step 10: Top with some freshly whipped cinnamon cream.

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

Variations //

Don’t be turned off by the pumpkin in the recipe. You can absolutely substitute another ingredient for it, if pumpkin isn’t your thing. While I haven’t made these versions personally, some readers have tried them and swear they are delicious. If peanut butter is more to your liking, give it a go instead of the pumpkin. Similarly, you can go with Nutella. A sweet potato puree would work similarly to the pumpkin, so you may want to try that. If you don’t mind the additional work, you can make a graham cracker crust for the cake. And if you happen to be making this dessert at Christmas or Valentine’s Day, use red velvet cake mix instead of the classic yellow.

FAQs //

How To Store A Pumpkin Gooey Butter Cake //

The cake needs to be wrapped in plastic or foil then placed in a tightly sealed container before being stored in the fridge, where it will keep for 3 days. You can also freeze the cake by following the above steps then placing it in the freezer, where it will keep for 3 months. When you’d like to enjoy it once more, remove it from the freezer and let thaw before serving.

More Recipes To Try //

Rich and Crunchy English Toffee

Cookies ‘n’ Cream Icebox Cake

Rocky Road Bars