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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Oh hey there!

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. Kimba's Kitchen

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

    1. bakedbree

      Agreed. Gooey = good.

  2. A Little Yumminess

    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! 🙂

    1. bakedbree

      Thanks! It is a favorite at our house!

  3. Olga

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

    1. bakedbree

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

  4. Anna

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

    1. bakedbree

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

  5. Rose White

    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.

    1. bakedbree

      my pleasure!

  6. Jessica

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

    Thanks for sharing!

    1. bakedbree

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

  7. Nancy Wyatt

    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

    1. bakedbree

      I hope that it was worth the trip!

      1. Erika

        How can you tell when it is done cooking?

        1. Bree Hester

          It will be set, and still have a little jiggle. It will continue to firm up as it cools.

  8. Lindsay

    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….

    1. bakedbree

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

  9. caliking

    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.

    1. bakedbree

      hope that it turned out okay.

  10. cakebake

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

    1. bakedbree

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

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