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.
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
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 whipped cream.
And there you have a gooey, gooey pumpkin cake y’all.
Pumpkin Gooey Butter Cake
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
- Mix together the cake mix, melted butter, and the egg.
- Press the base into a 9×13 pan coated with cooking spray.
- Blend together the cream cheese and pumpkin.
- Add the eggs.
- Pour in the melted butter and vanilla.
- Add the cinnamon and nutmeg.
- Add the box of powdered sugar. Mix until combined.
- Pour the filling over the base and bake in a preheated 350 degree oven for 40 to 50 minutes.
- Be careful not to overbake. You want the cake to be, well, gooey. I did overbake this a little and it was still amazing.
- Top with some freshly whipped cinnamon whipped cream.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
This Post Has 61 Comments
I love this recipe!!! I love that it’s all gooey.. all cakes should be gooey!!
Agreed. Gooey = good.
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! 🙂
Thanks! It is a favorite at our house!
Thank you for posting this recipe….I love it!
Me too! I am glad that you like it also.
I just made this. It was amazing! Prob going to make it for thanksgiving dinner 😀
So glad…. I love it and have a few more to make before the holiday is over.
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.
my pleasure!
I just made this for Thanksgiving on Thursday. This was one of the top 3 desserts I have EVER had.
Thanks for sharing!
wow. that is a compliment! I am making a few more this week, it is delicious AND easy!
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
I hope that it was worth the trip!
How can you tell when it is done cooking?
It will be set, and still have a little jiggle. It will continue to firm up as it cools.
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….
Yes, it tastes good the next day, but it is the best as soon as it comes out of the oven.
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.
hope that it turned out okay.
a whole box of powdered sugar?? how much is that? eeeep im from australia….equivalents? boy does this look ammmaazzziinng!!!
Yup! I never said that is was healthy!! A box of powdered sugar is 16 ounces.