If there’s one dessert that absolutely steals the fall spotlight, it’s this Pumpkin Gooey Butter Cake Recipe. With a soft, buttery base and an ultra-creamy pumpkin topping, every bite promises the warmth and coziness of autumn in cake form. Whether you’re hosting a Thanksgiving feast or simply looking for a new sweet treat to wow your friends, this cake is as easy to make as it is impressive. Trust me, your kitchen will smell heavenly, and everyone will be begging for seconds!

Pumpkin Gooey Butter Cake Recipe - Recipe Image

Ingredients You’ll Need

There’s something magical about how simple pantry staples can transform into a decadent dessert. Each ingredient in this Pumpkin Gooey Butter Cake Recipe brings its own role—whether it’s moisture, structure, or spice—to create that signature texture and unforgettable flavor.

Yellow Cake Mix: This shortcut base is a time-saver and gives the bottom layer its sweet, fluffy crumb.
Eggs (1 + 3 separate): One egg binds the crust, while the other three add silkiness and lift to the pumpkin layer.
Unsalted Butter (2 sticks, melted, separated): Butter delivers both richness and that irresistible gooey quality the cake is famous for.
Pumpkin Puree: The star of the show! Real pumpkin adds moisture as well as that unmistakable autumn flavor.
Cream Cheese (super soft): Make sure your cheese is extra soft; it ensures a perfectly creamy and lump-free topping.
Vanilla Extract: Just a splash brings warmth and depth to all the other flavors.
Dark Brown Sugar: Its molasses content brings caramel notes and a rich color to the pumpkin filling.
Ground Cinnamon: Essential for that classic pumpkin spice aroma that makes everyone smile.
Ground Nutmeg: Just enough to add another layer of spice—don’t skip it!
Ground Ginger: A hint brightens up the entire cake and plays so well with pumpkin.

How to Make Pumpkin Gooey Butter Cake Recipe

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350 degrees. While it heats up, get out your favorite 9″ or 10″ round cake pan or a trusty springform pan. Line the bottom with parchment paper and give it a generous spray of nonstick cooking spray. This will make cake removal super easy and keep every delicious bit intact.

Step 2: Make the Buttery Cake Layer

In a large mixing bowl (or the bowl of your stand mixer if you have one), combine your boxed yellow cake mix, 1 stick (or 1/2 cup) of melted butter, and 1 egg. Mix until you have a thick, slightly sticky dough. Press this mixture evenly into the bottom of your prepped pan, forming a thin layer that will bake up into a soft, sweet foundation.

Step 3: Prepare the Pumpkin Gooey Topping

Wipe out your bowl (or use a clean one) and add the softened cream cheese and pumpkin puree. Beat until totally smooth, then add the 3 eggs, dark brown sugar, the other stick of melted butter, vanilla extract, cinnamon, nutmeg, and ginger. Mix on low, scraping down the bowl’s sides, until you have a rich and creamy pumpkin filling—don’t rush this step; you want everything fully blended!

Step 4: Assemble and Bake

Pour the silky pumpkin layer right over your cake base. Smooth the top with a spatula and pop the pan into your 350-degree oven. Bake for 40 to 50 minutes, until the edges are golden and the center just barely jiggles—it should look set but still gooey. That’s the signature finishing touch for any Pumpkin Gooey Butter Cake Recipe!

Step 5: Cool Before Serving

Let the cake rest in its pan for at least 10 minutes after baking. This helps everything set up for the perfect texture when you slice in. Patience is key here—let those layers firm up just enough so every piece holds together but stays gloriously gooey in the middle!

How to Serve Pumpkin Gooey Butter Cake Recipe

Garnishes

A dusting of powdered sugar is classic, but don’t be afraid to doll it up! Try a dollop of whipped cream, a scoop of vanilla ice cream, or even a sprinkle of chopped pecans for extra crunch. These little touches take your Pumpkin Gooey Butter Cake Recipe from delicious to downright irresistible.

Side Dishes

While this cake is certainly the star, pairing it with fresh berries or a fruit compote can help cut through the richness. A hot mug of coffee or spiced chai tea pairs perfectly and makes the whole experience feel extra cozy and special.

Creative Ways to Present

If you’re entertaining, try cutting the cake into bite-sized squares and serving them on a big platter as pumpkin dessert “bars.” Or make it in mini springform pans for individual servings—adorable and elegant! The Pumpkin Gooey Butter Cake Recipe adapts beautifully, letting you serve it however suits the occasion.

Make Ahead and Storage

Storing Leftovers

Leftover slices can be stored in an airtight container in the refrigerator for up to 5 days. The flavors actually deepen over time, making each bite even more flavorful the next day. Just be sure your container is sealed tightly to keep that signature gooeyness.

Freezing

This Pumpkin Gooey Butter Cake Recipe freezes surprisingly well! Wrap individual pieces in plastic and tuck them into a freezer-safe bag. Freeze for up to two months, then thaw overnight in the fridge when you’re ready for a sweet treat.

Reheating

For that just-baked warmth, pop a slice in the microwave for about 15 seconds or warm it gently in the oven at 300 degrees until it’s soft and gooey again. A little heat brings all those spices and creamy layers right back to life.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree works beautifully in this recipe. Just make sure it isn’t too watery—drain or blot excess moisture to keep your cake from getting soggy.

What can I substitute for cream cheese?

Mascarpone is a great substitute if you’re looking for a milder flavor, or you could even use Neufchâtel cheese for a slightly lighter texture. Both will give creamy results in the Pumpkin Gooey Butter Cake Recipe.

Is this cake supposed to be underbaked in the center?

Yes, the signature of the Pumpkin Gooey Butter Cake Recipe is a center that’s just a little gooey—it shouldn’t be runny, but it’s definitely softer than a traditional cake. This gives you the irresistible texture that keeps everyone coming back for more!

Can I make this recipe gluten-free?

Definitely! Just swap in your favorite gluten-free yellow cake mix for the base, and make sure all your other ingredients (like the pumpkin puree and baking powder if needed) are certified gluten-free.

What’s the best way to get clean slices?

For perfect slices, let the cake cool almost completely, then run a sharp knife under hot water and wipe it dry before each cut. This helps cut through the gooey layers cleanly for beautiful presentation.

Final Thoughts

If your autumn baking to-do list needs a new star, let it be the Pumpkin Gooey Butter Cake Recipe. It’s quick, crowd-pleasing, and possibly the coziest dessert you’ll ever bake. Give it a try—you might just discover your new favorite fall tradition!