PUMPKIN GOOEY BUTTER CAKE — This easy pumpkin cake starts with a boxed cake mix and canned pumpkin puree for a delicious fall dessert everyone will love!
This Pumpkin Gooey Butter Cake is a quick and easy pumpkin dessert that my whole family loves. Even my my husband, who doesn’t typically like pumpkin desserts, likes this one.
I happen to love pumpkin desserts, so I’m always looking for pumpkin recipes that my husband and kids enjoy too. Otherwise, I’d be eating an entire pan of Pumpkin Gooey Butter Cake by myself.
I love gooey butter cakes and this pumpkin version does not disappoint. I made it last Thanksgiving and it was gone within minutes. ~ Shannon
This is a great recipe if you’re intimidated by the idea of making a pumpkin pie. And even if you’re a pumpkin pie making pro, this recipe is a wonderful, easy alternative.
I would even go so far as to say I like it more than traditional pumpkin pie. And I really like traditional pumpkin pie!
I liked to serve this dessert chilled, and once it’s cold, you can eat it with your hands, like a brownie. Although it really is delicious with a big dollop of whipped cream, in which case, I recommend using a plate.
This is a great alternative to pumpkin pie, especially if you are serving a crowd, because you’ll get about twice as many servings with this dessert as you would with a traditional pie.
I’ve made this and it’s dangerous!! So addicting. ~ Half Baked
I like to think of it as a delicious hybrid of cake and pumpkin pie. It’s like getting two desserts in one!
If you’d rather not use a boxed cake mix for the crust, a made-from-scratch shortbread base is also delicious.
Be sure to save this Pumpkin Gooey Butter Cake recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Pumpkin Gooey Butter Cake
- Yellow cake mix
- Canned pumpkin
- Cream cheese
- Powdered sugar
- Spices: nutmeg, cinnamon
Pumpkin Gooey Butter Cake
This easy pumpkin cake starts with a boxed cake mix and canned pumpkin puree for a delicious fall dessert everyone will love!
- 1 (18.25 oz) package yellow cake mix
- 1 egg
- 8 tablespoons butter, melted
- 1 (15 oz.) can of pumpkin
- 1 (8 oz.) package cream cheese, softened
- 3 eggs
- 1 teaspoon vanilla
- 8 tablespoons butter, melted
- 2 cups powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- Preheat oven to 350 degrees.
- To make the crust, combine the cake mix, egg and 8 tablespoons of melted butter and mix well. Pat the mixture into a lightly greased 9×13-inch baking pan.
- Prepare the filling by beating the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter and mix together.
- Stir in the powdered sugar, cinnamon and nutmeg. Spread the pumpkin mixture evenly over the crust.
- Bake for 40-45 minutes. Do not over bake, as the center should be a little gooey.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 319Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 82mgSodium: 365mgCarbohydrates: 42gFiber: 1gSugar: 28gProtein: 3g
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Who Dished It Up First: This is a Paula Deen recipe that I found over at Baked Perfection.
Oh! I’m in love with your blog. I could get into some serious trouble here. This pumpkin bar looks delish and Mexican Rice is one of my daughter’s favorites so I can’t wait to try this recipe.
YUM! I’m definitely gonna try this!!!
this cake by Paula Dean looks amazing… and it’s on my todo baking things for this Thanksgiving! Can’t wait.
Anything with pumpkin is something I want to eat. Thanks for sharing this recipe. It sounds delish.
Galexi Cupcakes & Sweets
Normally, I want my cakes to be moist and creamy…But there are times when I crave for the gooey, buttery flavor. Exactly what this post has featured. Bookmarked! WIll try really soon…Thanks!
I love gooey butter cakes and this pumpkin version of Paula Deen’s does not disappoint. I made it last Thanksgiving and it was gone within minutes.
Ashley's Cooking Adventures
Okay, I want this right now. Like right this very instant!!
I’ve made this and it’s dangerous!! So addicting.
Do you know if you could make the cake with a gluten free yellow cake mix?
I’m not 100% sure, but I don’t see why not.
The recipe calls for 18.25 yellow cake mix. I could not find that on the store just 15.25. Do I need to add anything to The cake mix
The cake mix you have should work fine. Can you believe that’s how much cake mix sizes have changed since I shared this recipe? I guess I should change the recipe.
Does this need to be stored in the fridge?