If you’re looking for a cozy dessert that embodies the spirit of fall, you’ve come to the right place! This Pumpkin Gooey Butter Cake Recipe is one of my all-time favorites. It combines the warm flavors of pumpkin and spices with that signature gooey texture that makes every bite feel like a hug from the inside. Perfect for Thanksgiving or any gathering, this cake is not only delicious but also incredibly easy to make.

I love how versatile this recipe is. Whether you’re whipping it up on a busy weeknight or impressing family and friends at a holiday feast, it’s sure to be a hit. Plus, the delightful aroma filling your kitchen will have everyone eagerly waiting for dessert!

Why You’ll Love This Recipe

Easy to make: With just a few simple steps, you can create a show-stopping dessert without spending hours in the kitchen.
Family-friendly: The entire crew will adore the gooey, sweet goodness. It’s hard to resist!
Perfect for fall: The rich pumpkin flavor and warm spices scream autumn and make it an ideal treat for the season.
Make-ahead convenience: Bake it in advance and let it sit—it’s even better the next day after the flavors meld together.

Ingredients You’ll Need

You’ll be pleased to know that this Pumpkin Gooey Butter Cake Recipe uses simple, wholesome ingredients you might already have at home! Here’s what you’ll need:

For the Cake Base

1 box yellow cake mix
1 large egg
8 ounces unsalted butter (1 stick melted)

For the Gooey Pumpkin Filling

1 1/2 cup pumpkin puree
3 large eggs
8 ounces cream cheese (super soft)
1 tbsp vanilla extract
1 cup dark brown sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground ginger

Variations

One of the best parts about this recipe is its flexibility! Feel free to mix things up with these fun variations:

Add nuts: Toss in some chopped pecans or walnuts for added crunch and flavor.
Chocolate twist: Stir in some chocolate chips into the pumpkin filling for a decadent surprise.
Spice it up: Experiment with spices like clove or allspice to give your cake an extra flavor boost.
Gluten-free option: Use a gluten-free cake mix to accommodate dietary needs while still enjoying this delicious treat.

How to Make Pumpkin Gooey Butter Cake Recipe

Step 1: Preheat Your Oven

Start by preheating your oven to 350 degrees Fahrenheit. This ensures that your cake bakes evenly and achieves that perfect golden-brown top.

Step 2: Prepare Your Pan

Next, grab your springform pan or round cake pan. Line it with parchment paper and give it a generous spray of cooking spray. This step is crucial as it prevents sticking and makes serving much easier.

Step 3: Make the Cake Base

In your electric mixer, combine the yellow cake mix, melted butter (½ cup), and 1 egg. Mix well until everything comes together smoothly. This mixture will form a thin layer at the bottom of your pan, creating a sturdy base for all that gooey goodness!

Step 4: Press Into Your Pan

Carefully pour the cake batter into your prepared pan and press it down into an even layer. It’s important to keep this layer thin so that when baked, it complements rather than overwhelms the creamy filling on top.

Step 5: Create the Pumpkin Filling

In another bowl, combine pumpkin puree, softened cream cheese, 3 eggs, dark brown sugar, melted butter (½ cup), vanilla extract, cinnamon, ginger, and nutmeg. Beat on low speed until fully mixed. Remember to scrape down the sides of your bowl so everything blends perfectly!

Step 6: Pour Over Cake Batter

Now comes the exciting part! Gently pour your delicious pumpkin filling over the cake batter in the pan. You’ll see those beautiful layers start to form.

Step 7: Bake Until Golden Brown

Place your cake in the preheated oven and bake for about 40-50 minutes until you see that lovely golden top. The center should remain slightly gooey—the hallmark of a good gooey butter cake!

Step 8: Rest Before Serving

Once it’s done baking, let your masterpiece rest for at least ten minutes before cutting into it. This allows everything to set just right and gives you time to pat yourself on the back for making such an incredible dessert!

Enjoy sharing this Pumpkin Gooey Butter Cake with family and friends—you’ll be glad you did!

Pro Tips for Making Pumpkin Gooey Butter Cake Recipe

Making the perfect Pumpkin Gooey Butter Cake is all about attention to detail and a little love in the kitchen. Here are some pro tips to ensure your cake turns out gooey and delicious every time!

Use room temperature ingredients: Bringing your cream cheese and eggs to room temperature ensures they blend smoothly, creating that rich, creamy texture that is essential for a gooey cake.
Don’t overmix the batter: When combining the ingredients for both layers, mix just until they are incorporated. Overmixing can lead to a denser texture instead of that delightful gooeyness.
Check for doneness carefully: Since the center should be slightly gooey, keep an eye on your cake as it bakes. Start checking at the 40-minute mark; it’s better to underbake slightly than to overbake.
Let it cool before serving: Allowing the cake to cool for at least 10 minutes before cutting helps it set up a bit more. This also makes slicing easier and keeps those lovely layers intact.
Experiment with spices: Feel free to play around with the spices! Adding a pinch of allspice or clove can add depth to the flavor. Adjust according to your personal preference!

How to Serve Pumpkin Gooey Butter Cake Recipe

Serving your Pumpkin Gooey Butter Cake can be just as fun as making it! Here are some ideas on how to present this autumn delight beautifully.

Garnishes

Whipped coconut cream: A dollop of whipped coconut cream adds a light and airy contrast to the rich cake while keeping everything dairy-free.
Chopped pecans or walnuts: Sprinkling some chopped nuts on top not only adds texture but also enhances the fall flavors with their crunchiness.

Side Dishes

Vanilla Ice Cream: A scoop of smooth vanilla ice cream complements the warm gooeyness of the cake perfectly, providing a delightful contrast in temperature and flavor.
Spiced Apple Cider: Serving warm spiced apple cider alongside brings out all those cozy fall vibes and pairs wonderfully with pumpkin flavors.
Roasted Sweet Potatoes: The natural sweetness of roasted sweet potatoes rounds out your meal beautifully and offers a healthy side option that echoes the pumpkin theme.
Green Salad with Maple Vinaigrette: A fresh green salad dressed in maple vinaigrette provides a refreshing balance against the richness of the cake, making for a well-rounded dessert experience.

With these tips and serving suggestions, your Pumpkin Gooey Butter Cake will surely steal the show at any gathering! Enjoy every delicious bite!

Make Ahead and Storage

This Pumpkin Gooey Butter Cake Recipe is not only delicious but also perfect for meal prep! You can easily whip it up in advance to enjoy later or share with friends and family.

Storing Leftovers

Allow the cake to cool completely before storing.
Cover the cake with plastic wrap or transfer it to an airtight container.
Store in the refrigerator for up to 5 days.

Freezing

Cut the cake into individual slices for easy freezing.
Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag or container.
Freeze for up to 3 months.

Reheating

Thaw slices of cake in the refrigerator overnight.
For a warm treat, microwave individual slices on a microwave-safe plate for about 15-20 seconds until heated through.

FAQs

Here are some common questions you might have about this delightful recipe!

Can I use a different type of cake mix for the Pumpkin Gooey Butter Cake Recipe?

Yes, while a yellow cake mix works best for this recipe, you can experiment with spice or vanilla cake mixes for a unique flavor twist!

How do I ensure my Pumpkin Gooey Butter Cake turns out gooey?

To achieve that signature gooey texture, make sure not to overbake your cake. It’s done when the top is golden brown but still slightly jiggly in the center.

Can I substitute any ingredients in the Pumpkin Gooey Butter Cake Recipe?

Absolutely! You can use dairy-free butter and cream cheese alternatives if you’re looking for a dairy-free version without compromising on taste.

What can I serve with Pumpkin Gooey Butter Cake?

This cake pairs wonderfully with whipped coconut cream or a scoop of dairy-free ice cream. It makes for a delightful dessert experience!

Final Thoughts

I hope you fall in love with this Pumpkin Gooey Butter Cake Recipe as much as I have! It captures all the cozy flavors of fall and is sure to be a hit at your gatherings. Enjoy making this sweet treat and sharing it with loved ones. Happy baking!

Pumpkin Gooey Butter Cake

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Author: Madison
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves approximately 12 slices 1x
Category: Dessert
Method: Baking
Cuisine: American

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Description

Indulge in the warm embrace of autumn with this delightful Pumpkin Gooey Butter Cake Recipe. Combining the rich flavors of pumpkin and spices, this cake features a gooey center that makes every bite a comforting treat. Perfect for Thanksgiving or any fall gathering, it’s incredibly easy to whip up and is sure to impress family and friends alike. The inviting aroma will fill your kitchen, enticing everyone to the table. With its simple ingredients and straightforward steps, you can create a show-stopping dessert that captures the essence of the season.

Ingredients

Scale

1 box yellow cake mix
1 large egg
8 ounces unsalted butter (melted)
1 ½ cups pumpkin puree
3 large eggs
8 ounces cream cheese (softened)
1 tbsp vanilla extract
1 cup dark brown sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
¼ tsp ground ginger

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Instructions

Preheat your oven to 350°F and prepare a springform or round cake pan with parchment paper and cooking spray.
In an electric mixer, combine cake mix, melted butter, and egg until smooth. Pour into the prepared pan and spread evenly.
In another bowl, mix pumpkin puree, softened cream cheese, eggs, brown sugar, vanilla extract, cinnamon, ginger, and nutmeg until well blended.
Pour the pumpkin mixture over the cake layer in the pan.
Bake for 40-50 minutes until golden brown on top but still gooey in the center.
Let cool for at least ten minutes before slicing.