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.

Pumpkin Gooey Butter Cake in 5 Easy Steps to Perfection

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

Scale

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