Name: Pumpkin Gooey Butter Cake
Ingredients: For the Crust:; 15.25 ounces spice cake mix; 1/2 teaspoon pumpkin pie spice; 2 large eggs; 1 teaspoon pure vanilla extract; 3/4 cup unsalted butter, melted and cooled; For the Filling:; 8 ounces cream cheese, at room temperature; 3 large eggs; 1 1/2 teaspoons pumpkin pie spice; 2 teaspoons pure vanilla extract; 15 ounces pure pumpkin puree; 4 tablespoons unsalted butter, melted and cooled; 3 cups powdered sugar, sifted; Cool Whip or homemade whipped cream (optional, for serving)

Jump to Recipe·Leave a Review

Pumpkin Gooey Butter Cake is a rich, indulgent dessert that brings together the warm flavors of fall in one irresistibly creamy treat. With a spiced cake mix crust and a luscious pumpkin cream cheese topping, this cake is the perfect addition to any time you’re craving a cozy, seasonal dessert.

Why You’ll Love This Recipe

This cake is the ultimate autumn comfort dessert: it’s easy to make, crowd-pleasing, and incredibly flavorful. The crust is soft and spiced, while the topping is creamy, sweet, and full of pumpkin spice goodness. It slices beautifully, making it perfect for potlucks, holidays, or casual family gatherings. Plus, it’s make-ahead friendly and even better with a dollop of whipped cream.

Pumpkin Gooey Butter Cake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

15.25 ounces spice cake mix
½ teaspoon pumpkin pie spice
2 large eggs
1 teaspoon pure vanilla extract
¾ cup unsalted butter, melted and cooled

For the Filling:

8 ounces cream cheese, at room temperature
3 large eggs
1½ teaspoons pumpkin pie spice
2 teaspoons pure vanilla extract
15 ounces pure pumpkin puree
4 tablespoons unsalted butter, melted and cooled
3 cups powdered sugar, sifted

Optional Topping:

Cool Whip or homemade whipped cream

Directions

Preheat oven to 350°F. Lightly spray a 9×13-inch baking pan with nonstick cooking spray.
Make the crust:
In a stand mixer or large bowl with an electric mixer, beat together the spice cake mix, pumpkin pie spice, eggs, and vanilla on medium speed until combined (about 1 minute).
Add melted butter and mix until fully incorporated.
Spread the crust mixture evenly into the prepared baking pan.
Make the filling:
In another bowl, beat cream cheese until smooth (about 2 minutes).
Add eggs, pumpkin pie spice, and vanilla; beat until creamy.
Add pumpkin puree and melted butter; beat until smooth.
Add powdered sugar, starting on low speed to combine, then increase to medium and beat until light and smooth (about 1 minute).
Pour the filling over the crust and smooth the top with a spatula.
Bake the cake:
Bake for 40–45 minutes, or until the edges are puffed and golden brown and the center is set.
Remove from oven and let cool completely in the pan on a wire rack (about 1 hour).
Serve:
Once cooled, cut into squares and top with whipped cream if desired.
Refrigerate any leftovers in an airtight container.

Servings and timing

This recipe yields 16 squares.
Prep time: 15 minutes
Cook time: 45 minutes
Cooling time: 1 hour
Total time: 1 hour 45 minutes

Variations

Different Cake Mix: Try yellow or vanilla cake mix with added spices if you can’t find spice cake mix.
Ginger Twist: Add chopped crystallized ginger to the crust or filling for a spicy-sweet bite.
Nutty Addition: Fold in chopped pecans or walnuts to the crust or sprinkle on top before baking.
Mini Version: Bake in cupcake liners for individual portions—reduce bake time to around 25–30 minutes.
Cream Cheese Swirl: Swirl an extra spoonful of sweetened cream cheese into the top for a marbled look.

Storage/Reheating

Store leftovers covered in the refrigerator for up to 4 days.
To serve warm, heat individual squares in the microwave for about 15–20 seconds.
You can also freeze individual slices for up to 2 months—wrap tightly in plastic wrap and foil, then thaw overnight in the refrigerator before serving.

FAQs

Can I make Pumpkin Gooey Butter Cake ahead of time?

Yes! This dessert is perfect for making the day before. Just cool completely, cover, and refrigerate until ready to serve.

What’s the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is pure pumpkin with no added sugar or spices. Pumpkin pie filling contains sweeteners and spices. Be sure to use pumpkin puree for this recipe.

Do I need to use a spice cake mix?

Spice cake adds great seasonal flavor, but if you only have yellow or white cake mix, add 2–3 teaspoons of pumpkin pie spice to the mix for similar results.

Can I make this gluten-free?

Yes, use a gluten-free cake mix and ensure all other ingredients are gluten-free certified.

How do I know when the cake is done baking?

The edges will be puffed and golden, and the center should be set but slightly jiggly. It will firm up as it cools.

Can I use homemade whipped cream?

Absolutely. Whipped cream adds a perfect light contrast to the rich cake—homemade or store-bought both work well.

Can I use salted butter?

Yes, but reduce or omit any added salt in the recipe to avoid it becoming too salty.

What’s the best way to cut clean slices?

Let the cake cool completely and use a sharp knife wiped clean between cuts. For extra clean edges, chill before slicing.

Can I add a crust on top?

Yes, sprinkle crushed gingersnaps, graham crackers, or chopped nuts over the filling before baking for a textured topping.

Is this the same as traditional gooey butter cake?

It’s a variation—with the classic buttery crust and gooey filling, but made seasonal with pumpkin and warm spices.

Conclusion

Pumpkin Gooey Butter Cake is the ultimate fall dessert—easy to make, rich in flavor, and perfect for sharing. With its spiced crust, creamy pumpkin topping, and irresistible sweetness, it’s destined to become a holiday favorite. Serve it chilled or slightly warm with whipped cream for a treat your guests will remember.