Pumpkin gooey butter cake is the ultimate fall dessert that combines rich flavor with effortless prep. This warm, buttery treat features a soft cake base topped with a creamy pumpkin layer that stays gooey in the center. It’s the kind of dessert that makes you close your eyes with the first bite. I’ve baked this for family holidays, potlucks, and quiet weekends—it never disappoints. If you’re a fan of fall bakes like pumpkin spice cinnamon rolls or pumpkin chocolate chip muffins, this one’s going straight to the top of your list.

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The Story Behind Pumpkin Gooey Butter Cake
What Makes Pumpkin Gooey Butter Cake So Irresistible
The first time I tried pumpkin gooey butter cake, I had no idea what hit me. A friend brought it to a late fall party in college, and by the time I finished my first slice, the tray was empty. I tracked down the recipe that night. Over the years, I’ve added more cinnamon, real butter, and a bit of nutmeg to make it my signature dessert.
It’s gooey, spiced, and comforting. The texture hits that sweet spot between cake and custard. Every time I make it, the smell alone brings people to the kitchen—just like when I bake pumpkin cereal on cool mornings.
Why This Cake Deserves a Spot in Your Recipe Rotation
There’s no fluff or fuss here. Just easy ingredients, simple steps, and pure flavor. Pumpkin gooey butter cake uses boxed cake mix and pantry staples but delivers bakery-level taste. It’s a dessert that impresses without trying too hard.
I always bring this cake out in early October. It tastes like sweater weather and crisp air. If you’ve ever enjoyed a slice of pumpkin magic cake, then you know how pumpkin transforms a dessert into comfort food. And with this gooey center, every bite feels indulgent.
Whether you’re serving it warm with whipped cream or sneaking a slice for breakfast (guilty), this recipe will earn a permanent spot in your kitchen.
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Pumpkin Gooey Butter Cake in 5 Easy Steps to Perfection
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Pumpkin Gooey Butter Cake is a rich, spiced dessert with a soft yellow cake base and a creamy pumpkin cream cheese topping. A perfect fall favorite that’s easy to make and always a hit at gatherings.
Ingredients
Ingredients:
Cake Layer:
1 (18 1/4 oz) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8 oz) package cream cheese, softened
1 (15 oz) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16 oz) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Instructions
Instructions:
Preheat oven to 350°F.
In a mixing bowl, combine the yellow cake mix, egg, and melted butter. Stir until well combined.
Pat the mixture evenly into a greased 13×9-inch baking pan to form the crust.
In a separate bowl, beat the softened cream cheese and pumpkin until smooth.
Add the eggs, vanilla, and melted butter to the mixture. Beat again until combined.
Mix in the powdered sugar, cinnamon, and nutmeg until the filling is smooth.
Pour the pumpkin mixture over the cake base and spread evenly.
Bake for 40 to 50 minutes, until edges are set and center is slightly gooey.
Let cool completely before slicing. Serve with whipped cream or cinnamon ice cream.
Notes
The center should jiggle slightly after baking—that’s what keeps it gooey.
Store leftovers in the refrigerator for up to 5 days.
Delicious warm or chilled with coffee or chai.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38g
- Sodium: 320mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1 g
- Protein: 4g
- Cholesterol: 95mg
Keywords: pumpkin gooey butter cake, gooey cake, pumpkin dessert
How to Make Pumpkin Gooey Butter Cake
Simple Ingredients, Big Flavor
To make a perfect pumpkin gooey butter cake, you only need basic ingredients—but each one plays an important role. Start with a boxed yellow cake mix. It forms the dense, buttery base that holds everything together. Mix it with one egg and melted butter, then press it into a greased 13×9-inch pan. No electric mixer needed—your hands work best here.
Next comes the star: the pumpkin filling. Blend softened cream cheese with canned pumpkin until smooth. Add eggs, vanilla, and more melted butter. It already smells incredible at this point. Mix in powdered sugar, cinnamon, and nutmeg. These spices bring that classic fall warmth, just like in pumpkin overnight oats, where the cinnamon hits first.
Step-by-Step to Gooey Goodness
Here’s how to bring it all together. Pour the creamy pumpkin mixture over the cake layer. Spread it gently with a spatula so it covers every edge. Pop it into a 350°F oven and bake for 40 to 50 minutes.
Don’t overbake. The center should stay a little jiggly—this is where the “gooey” happens. It firms up as it cools. Once done, let it rest before cutting. It’ll slice cleaner and hold its shape better.
Serve warm or cold. Top it with whipped cream or vanilla ice cream. If you like a bit of a chill and spice combo, pair it with pumpkin cream cold brew for a cozy fall dessert spread.
Whether it’s your first time or your fiftieth, this cake always wins the table.
Getting Pumpkin Gooey Butter Cake Just Right
Common Mistakes to Avoid
Even a simple dessert like pumpkin gooey butter cake can go sideways if you’re not careful. One of the most common issues is overbaking. People wait for the center to look firm, but that’s a mistake. The center should wobble a little. That jiggle means it will stay moist and gooey as it cools.
Another issue? Using cold ingredients. Always soften your cream cheese and bring the eggs to room temperature. Cold ingredients won’t blend well and can leave lumps in the filling.
If your cake turns out too runny, double-check your bake time. Every oven’s different. Start checking at 40 minutes, but don’t panic if it needs a few more. Just don’t bake until fully set. That ruins the gooey texture.
You can also accidentally make it too thick by pressing the cake layer too hard. Press it evenly and gently. A solid base is great—but not a brick.
How to Fix Texture and Flavor Issues
So, what if your pumpkin gooey butter cake comes out too moist? It could be from underbaking or using too much butter. Stick to the exact measurement—eight tablespoons for both layers. Also, let it cool before slicing. That helps it set up.
For those who want extra pumpkin punch, don’t add more puree. Instead, boost the spices. A pinch more cinnamon or nutmeg goes a long way. If you enjoy unique pumpkin treats like 2-ingredient pumpkin brownies or pumpkin smoothie, you already know how flavor balance matters.
Finally, don’t skip the powdered sugar. Granulated won’t work here. Powdered keeps the filling silky and soft.
Little changes make a big difference. Once you get it dialed in, this recipe turns into a no-fail favorite.
Serving Tips and Must-Know Pumpkin Gooey Butter Cake Answers
How to Store and Serve It Perfectly
Once your pumpkin gooey butter cake is out of the oven and has cooled, it’s time to serve. You can enjoy it warm, chilled, or room temp—each way has its charm. Warm slices feel indulgent, especially with a dollop of whipped cream or a scoop of cinnamon ice cream.
If you’re wondering whether it needs refrigeration—the answer is yes. Because of the cream cheese filling, it’s best to store this cake in the fridge after it cools. Just cover it tightly, and it’ll stay good for up to five days. Reheat slices in the microwave for 10–15 seconds if you like it warm again.
Just like pumpkin gnocchi, this dish gets even better the next day as the flavors settle.
Solving the Most Asked Cake Questions
One of the trickiest things about pumpkin gooey butter cake is knowing when it’s done. It should look set around the edges but still have a slight jiggle in the middle. That’s how you lock in that gooey texture. If the center is firm, you’ve overbaked it.
If your cake came out flat or heavy, the butter might’ve been too hot, or you may have overmixed the batter. Overworking the base can knock out the air and make it dense instead of fluffy. Stick to gentle mixing—just like when making pumpkin avocado toast or any simple bake, less is more.
As for a cake that’s too moist? You might’ve added too much puree, or not baked it long enough. Always measure the pumpkin puree carefully, and let it cool before slicing. Don’t rush the process.
When you nail it, this recipe delivers every time. It’s rich, gooey, spiced, and unforgettable.

Conclusion : Pumpkin gooey butter cake
Pumpkin gooey butter cake brings warmth, spice, and nostalgia in every bite. From the soft yellow cake base to the silky pumpkin topping, it’s a dessert that’s simple yet memorable. It bakes beautifully, stores well, and wins hearts at any gathering. Whether you’re celebrating fall or just craving something sweet and satisfying, this recipe is always a hit.
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FAQ Section : Pumpkin gooey butter cake
Should pumpkin gooey butter cake be refrigerated?
Yes, pumpkin gooey butter cake should be refrigerated once it cools completely. Because it contains cream cheese and eggs, keeping it chilled preserves the texture and prevents spoilage. Store it in an airtight container for up to 5 days. You can serve it cold or reheat individual slices for a few seconds in the microwave.
How do you know when a gooey butter cake is done?
The cake is done when the edges are golden and slightly puffed, but the center still jiggles a bit when you shake the pan. Don’t wait for the center to firm up in the oven—it sets as it cools. That slight wobble ensures the classic gooey texture that defines this cake.
Why is my butter cake not fluffy?
A dense or flat result might come from overmixing the batter or using ingredients that are too hot. Let your butter cool slightly before mixing, and stir gently. You want everything just combined—no vigorous whisking. Cold eggs or cream cheese can also interfere with the batter structure.
Why is my pumpkin cake too moist?
If your pumpkin gooey butter cake feels overly wet or soggy, you may have underbaked it or added too much pumpkin. Always measure the puree precisely and bake until the edges are set. Also, resist cutting the cake while hot—it needs to cool for that gooey center to firm up just right.