This pumpkin gooey butter cake recipe is inspired by Paula Deen’s classic recipe. Made with a cake mix crust and topped with dense, creamy, sweet pumpkin filling. This gooey butter cake is the perfect pumpkin dessert for fall and winter.
These pumpkin gooey bars are one of my all time favorite desserts, especially for the holiday season. I grew up with my mom making several different versions of Paula Deen’s ooey gooey butter cakes but pumpkin is by far the best in my opinion.
This pumpkin cake is made with a cake mix crust making it quick and easy to make.
It’s topped with a creamy pumpkin filling with pumpkin spice. We like topping it off with a dusting of powdered sugar or whipped cream.
What you need
Cake mix – You can use yellow, butter pecan or spice cake mix.
Pumpkin puree – Do not substitute canned pumpkin pie. You want to look for the pure pumpkin.
Butter – Use sweet cream, unsalted butter.
Cream cheese – I prefer using the full fat cream cheese for a richer flavor.
Eggs – Four eggs are used for this recipe to help make the crust and the batter.
Powdered sugar –
Pumpkin pie spice – Use homemade pumpkin pie spice or store bought.
How to make pumpkin gooey butter cake
Scroll to the bottom for full recipe, ingredients and video.
- Base: Stir together cake mix, butter and egg until combined. Put it in a 9 x 13 baking dish and spread it out to cover the bottom of the dish making a crust.
- Filling: Beat together pumpkin puree and softened cream cheese until combined and smooth. Mix in vanilla, egg, butter, and pumpkin pie spice until combined. Mix in powdered sugar. Pour the pumpkin mixture over the cake mix base.
- Bake: Bake at 350 degrees F for 40 minutes.
- Serve: Let the pumpkin cake completely cool before serving. Serve with whipped cream, cool whip or ice cream.
Does gooey butter cake need to be refrigerated?
This cake can be stored covered at room temperature for about 4 days or in the refrigerator for 5-6 days. You can also freeze it in an airtight container for up to 6 months, just thaw in the refrigerator overnight when ready to serve.
- Make sure that the cream cheese is softened before mixing with pumpkin.
- Since each oven cooks a little different I recommend checking the cake at 40 minutes. Mine usually takes 45-50 minutes. The edges should be set but the center might be a little loose. Once it cools it should set.
- Let the cake cool before slicing and serving. This helps it set and not fall apart.
This gooey butter cake is perfect for the holiday season. We usually serve it for Thanksgiving and even Christmas.
More pumpkin recipes
- Pumpkin dip – Fluffy dip made with pumpkin puree.
- Air fryer roasted pumpkin seeds – Easy way to roast pumpkin seeds.
- Pumpkin cheesecake bars – Made with a pecan crust and pumpkin cheesecake topping.
- Pumpkin hummus – A savory dip featuring pureed pumpkin.
- Pumpkin magic bars – Layers of chocolate chips, butterscotch chips, coconut and pumpkin.
Make this gooey butter cake? Feel free to leave a star rating and comment below.
Pumpkin Gooey Butter Cake
- 1 box yellow cake mix
- 1 egg
- 8 tablespoons butter, melted
- 1 8 oz cream cheese, softened
- 1 15 oz pumpkin
- 3 eggs
- 1 teaspoon vanilla extract
- 8 tablespoons butter, melted
- 2 cups powdered sugar
- 1 1/2 teaspoons pumpkin spice
- Preheat 350 degrees F.
- To make the crust, mix together cake mix, egg and butter.
- Spray 9 x 13 baking dish with non-stick cooking spray or line with parchment paper.
- Spread crust batter in baking dish to cover the bottom, making a crust.
- To make the filling, use an electric mixer to combine cream cheese and pumpkin until smooth.
- Beat in eggs, vanilla extract and melted butter. Add in powdered sugar and pumpkin spice. Spread the pumpkin mixture over the cake batter and bake for 40-50 minutes.