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–+ servings
a square slices of pumpkin gooey butter cake topped with whipped cream and sprinkles.
5 from 23 votes

Pumpkin Gooey Butter Cake

Pumpkin Gooey Butter Cake is the perfect fall treat, with a moist cake base topped with a creamy layer of pumpkin cream cheese filling.
Author Diana
Servings 12 Servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Equipment

Ingredients

For the Cake Layer:

  • 15.25 ounce box yellow cake mix
  • 1 large egg
  • 1 stick (½ cup) (113 g) unsalted butter melted

For the Pumpkin Layer:

  • 15 ounce can pumpkin puree
  • 8 ounces (225 g) cream cheese softened
  • 3 large eggs at room temperature
  • 1 stick (½ cup) (113 g) unsalted butter melted
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 ½ cups (300 g) powdered sugar

Instructions

  • Preheat your oven to 350°F (180°C) or 160°C if you have a fan oven, and grease a 9x13 inch (approx 23x28 cm) pan. Set aside.
  • In a large bowl, using a hand mixer, mix together the yellow cake mix, egg, and melted butter.
  • Press this mixture into the bottom of the prepared baking pan.
  • For the pumpkin layer, in a separate bowl, using a hand mixer mix together the pumpkin puree and cream cheese until well combined. Then add the eggs, melted butter, cinnamon, nutmeg, salt, and vanilla and mix until smooth.
  • Gradually add the poswered sugar and mix until well combined. Pour this mixture over the cake layer in the pan.
  • Bake for 40-50 minutes. The center should be a bit gooey and jiggly, so don't overbake.
  • Let it cool completely before cutting into squares. Top with whipped cream and serve.

Notes

  • Serve gooey butter cake with whipped cream. The cake is quite sweet on its own, so I like unsweetened whipped cream with it. You could also dust the top of the cake lightly with powdered sugar or a bit of cinnamon or pumpkin spice.
  • Soften the cream cheese. You'll want to leave the cream cheese out for a bit so that it's fully softened to room temperature. If it's too cold, it won't mix in smoothly with the pumpkin.
  • Cut into squares or smaller pieces. Again, because this pumpkin cake is so sweet, you may be able to get away with smaller portions and cut it into 16 or 20 pieces.
  • Don't overbake the cake. The pumpkin cheesecake should be slightly jiggly in the center. It will set up as it cools. If you overbake this dessert it could end up dry.
  • To Store: Keep in the fridge for up to 3 days, or freeze for up to 3 months. 

Nutrition

Calories: 336kcal | Carbohydrates: 59g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 442mg | Potassium: 138mg | Fiber: 2g | Sugar: 42g | Vitamin A: 5861IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/pumpkin-gooey-butter-cake/