If you love pumpkin pie and sugar cookies, this Pumpkin Gooey Butter Cake is for you. This pumpkin gooey cake is a delicious pumpkin pie-like filling over a cookie crust! As soon as I start to see the pumpkins at the grocery store I start thinking of pumpkin recipes!

If you love this pumpkin gooey butter cake and want another creamy dessert, don’t miss this ooey gooey butter cake! If you like pumpkin, you might also like my Pumpkin Cake Roll. It is a show-stopping dessert that freezes beautifully.

pumpkin gooey butter cake

Pumpkin Gooey Butter Cake

This recipe cuts down on the time it takes to make a pumpkin gooey butter cake from scratch by using a cake mix to make the crust. I promise it is just as rich and you will love how easy this comes together.

Download and save the recipe card, and follow along below.

pumpkin gooey cake on white plate
5 from 6 votes

Pumpkin Gooey Butter Cake

This recipe cuts down on the time it takes to make a pumpkin gooey butter cake from scratch by using a cake mix to make the crust. I promise it is just as rich and you will love how easy this comes together.
Prep Time 10 minutes
Cook Time 50 minutes

Ingredients  

Crust

  • 1 box Yellow cake mix
  • 1 Stick  Butter (1/2 cup), melted
  • 1 Egg

Filling

  • 1 Package Cream Cheese (Softened)
  • 1 Can Pumpkin (15 ounces not pie filling)
  • 3 Eggs
  • 1 tsp Vanilla
  • 1 Stick Butter (1/2 cup), melted
  • 1 Box Powdered sugar (16 ounces)
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg

Instructions 

Crust

  • Preheat overn to 350 degrees. Mix together with electric mixer the cake mix, egg, and butter. Next, pat mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

Filling

  • In a large bowl beat cream cheese and pumpkin until smooth with an electric mixer. Next, add in the eggs, vanilla, and butter and beat together. Then slowly add the powdered sugar, cinnamon, nutmeg mixing well.
  • Now spread the pumpkin mixture over the unbaked crust and bake for 40 to 50 minutes. Don't over bake. The center should be a little gooey. You can see I overdid mine and the crust was a little overdone.

Notes

The cake was much easier to cut after refrigerating. Serve with whipped cream and a sprinkle of cinnamon.

Nutrition

Calories: 137kcal | Carbohydrates: 27g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 251mg | Potassium: 30mg | Fiber: 1g | Sugar: 14g | Vitamin A: 59IU | Calcium: 76mg | Iron: 1mg
Servings: 16 people
Course: Dessert
Cuisine: American
Author: Cindy Hopper

This recipe cuts down on the time it takes to make a pumpkin gooey butter cake from scratch by using a cake mix to make the crust. I promise it is just as rich and you will love how easy this comes together.

To make the crust, first, preheat your oven to 350 degrees. Mix one box of yellow cake mix, one stick of butter, and an egg together with an electric mixer. Next, pat mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To prepare the filling, in a large bowl beat cream cheese and pumpkin until smooth with an electric mixer. Next, add in the eggs, vanilla, and butter and beat together. Then slowly add the powdered sugar, cinnamon, nutmeg mixing well.

Now spread the pumpkin mixture over the unbaked crust and bake for 40 to 50 minutes. The center should be a little gooey. You can see I overdid mine and the crust was a little overdone, so be careful not to over bake.

The cake was much easier to cut after refrigerating. Serve with whipped cream and a sprinkle of cinnamon.

Pumpkin gooey cake

This recipe is from our sweet friend Jeanne, who passed away last year at 89. I love making recipes that bring back so many wonderful memories. I think that is what they mean when they say cooking is love made visible!

Old fashioned recipes that are handed down through the generations are really the best. You can’t beat the comfort of a time-tested recipe, especially as the weather turns cooler. I love an ooey gooey butter cake from scratch, and this pumpkin variation is simply the perfect dessert for fall.

I’ve brought this pumpkin gooey butter cake to Thanksgiving get-togethers. Even after stuffing ourselves silly at dinner, we manage to polish off this dessert. The combination of gooey pumpkin and a crumbly cookie-like crust is irresistible.

For a healthier version of this recipe, you can substitute reduced-fat butter and reduced-fat cream cheese! Pumpkin is actually a really healthy food, packed with vitamins. So not only does this dessert hit the spot when you’re craving something decadent, it can be guilt-free!

Or if you’d like to mix it up, try substituting two ripe bananas for the pumpkin. Or go with pineapple, adding in a drained, 20-ounce can of crushed pineapple in place of the pumpkin! If you experiment with this ooey-gooey pumpkin cake recipe, leave a comment to let me know how it turned out!

More Fall Dessert Recipes

Love pumpkin? We can’t get enough pumpkin (and pumpkin-spice) everything in the fall. If your family is craving some pumpkin-y goodness, try these delicious recipes:

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About Cindy Hopper

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Comments

  1. I make a similar recipe ever year for Thanksgiving. I’ll take Pumpkin Gooey Butter Cake over pumpkin pie every time!!!! Definitely give this recipe a try!!!! 😃

  2. This was a hit at Thanksgiving with the grand kids, of all people! They turned their noses up at the traditional pumpkin pie, but ate this gooey cake version like it was going out of style! Yummy!

  3. I tasted this for the first time at a celebration we had at my church and my son liked it so much he wanted me to make it for Thanksgivings so I had to search for the recipe and I found your site. I made it for Thanksgiving and it turned out wonderful, it is a delicious and easy cake to make. I am making another one to give someone for Christmas. Thank you for sharing.

  4. This is similar to a recipe that I have misplaced. The only difference is the one I had called for pecans to be added to the cake mix. I’m sure it will be as good as the one I lost. Thanks, Jeanne I must be one of your name sakes.

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