Pumpkin Gooey Butter Cake on a plate with whipped topping on top.
This two layer Pumpkin Gooey Butter Cake is filled with fall flavors. Rich, moist, creamy, and perfectly spiced for the season.
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Pumpkin Gooey Butter Cake has a buttery cake base that sits below a creamy layer of sweet and cinnamon-y pumpkin. Moist, rich, and full of fall flavor, this dessert defines true decadence!

Pumpkin Gooey Butter Cake on a white plate with pumpkin on the background.

Easy Pumpkin Cake

Our easy Pumpkin Gooey Butter Cake recipe starts with a simple cake mix shortcut (I love to save time in the kitchen!) and is then baked with a sweet and creamy cinnamon-spiced pumpkin cream cheese mixture on top.

An ooey gooey butter cake may be a St. Louis classic made famous by Paula Deen, but this revised pumpkin gooey cake recipe is even better than the original ooey gooey cake because I’ve given it a seasonal spin!

Part pumpkin cheesecake, part pumpkin bar, but entirely moist and delicious, this pumpkin ooey gooey butter cake is perfectly flavored for fall. 

Why We Love Ooey Gooey Pumpkin Butter Cake Recipes

  • Quick and easy to prepare in under 15 minutes.
  • Uses a handful of simple ingredients with a cake mix shortcut.
  • Filled with autumn flavors and packed with plenty of nutrients and health benefits from pumpkin.
  • Baking fall desserts fill your home with warming spices and mouth-watering smells.
  • Delicious dessert for Thanksgiving, fall and winter celebrations, or serving during the holiday season.

Pumpkin Gooey Butter Cake Ingredients

Pumpkin Gooey Butter Cake ingredients.
  • Package yellow cake mix
  • Butter
  • Egg
  • Cream cheese
  • Pumpkin puree: Be sure to use pumpkin puree and not pumpkin pie mix. The pumpkin pie mix is presweetened and will alter the taste of your pumpkin topping.
  • Confectionery sugar (powdered sugar)
  • Heavy cream
  • Cinnamon
  • Ginger
  • Nutmeg
  • Vanilla
  • Toffee bits

See the recipe card for full information on ingredients and quantities.

Substitutions and Additions

  • Make With Another Mix: Feel free to substitute a pumpkin or spice cake mix for even more pumpkin flavor.
  • Tasty Toppings: Top each slice with a scoop of vanilla ice cream, a dusting of powdered sugar, a dollop of fresh whipped cream, some toffee bits, or fall colored sprinkles or jimmies.
  • Swap The Spice: Pumpkin pie spice, allspice, or cloves are great alternatives to the cinnamon, ginger, and nutmeg. Please note measurements of each will depend on taste preference.
bitten Pumpkin Gooey Butter Cake on a plate.

How to Make Pumpkin Gooey Butter Cake

  1. Beat The Batter: Beat together the cake mix, butter, and egg. Spread the batter on the bottom of the pan.
  2. Make The Pumpkin Mixture: Beat the cream cheese until smooth. Add the pumpkin puree and beat until smooth. Add the eggs, butter, powdered sugar, cream, cinnamon, ginger, nutmeg, and beat to combine. Pour the pumpkin mixture over the cake batter.
  3. Bake: Bake at 350 degrees Fahrenheit for 45-50 minutes. Cool for at least 1 hour before slicing. 
    Pro Tip: The mixture will be puffed in the center when done and a cake tester or toothpick will pull out clean.
  4. Make The Whipped Cream: Whip the heavy cream with the vanilla and sugar until soft peaks form. 
  5. Slice And Serve: Top each slice with whipped cream and a sprinkle of toffee bits. Serve and enjoy!
pumkin butter cake mixture in a baking pan. baked pumpkin butter cake.

Tips For Making Pumpkin Gooey Butter Cake

  • Ensure the cream cheese is softened to room temperature to avoid lumps in the pumpkin mixture.
  • For best results, use full-fat cream cheese for this recipe. Low-fat alternatives can have stabilizers in them that might affect the texture.
  • This recipe uses homemade whipped cream, but if you don’t like the extra step, you can always use Cool Whip
  • This kind of cake tastes better at room temperature and needs refrigeration. If you do place it in the fridge, be sure to take it out of the refrigerator at least 30 minutes before serving.
  • If you want to put in the extra effort, you can substitute the canned pumpkin for fresh pureed pumpkin. The volume will be the same – use one cup fresh puree for one cup canned. A 15 ounce can of pumpkin puree is 1 and 3/4 cup fresh.

How to Store Pumpkin Gooey Butter Cake

  • To Store: Store your cake covered at room temperature for up to three days. You can also store it in an airtight container for up to one week in the refrigerator.
  • To Freeze: You can freeze the whole cake or cut it into slices for up to a month in a freezer-safe container.
taking a square piece of pumpkin cake from baking pan.

Frequently Asked Questions

How will I know when my cake is done baking?

I recommend you start checking your cake about 50 minutes into the baking time. My cake was baked for 1 hour and 10 minutes in my oven. All ovens are different, and baking times can vary from one oven to another. A tester (like a toothpick) will pull out clean when it is done. It will also be slightly puffed in the center.

How can I make sure my cake doesn’t fall in the middle as it cools?

One thing that can help keep any cake like this level is to use Wilton Bake Strips. This helps with high-rise centers, cracked tops, and over-cooked cake edges. To use them, just wet them and wrap them around the outside of the pan. I love using bake strips when baking butter cakes.

More Easy Fall Dessert Recipes

eating pumpkin cake from a white plate with a fork.

Other Easy Cake Recipes

If you tried this Pumpkin Gooey Butter Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!

5 from 2 votes
Pumpkin Gooey Butter Cake on a plate with whipped topping on top.

Pumpkin Gooey Butter Cake

Serves — 15
This two layer Pumpkin Gooey Butter Cake is filled with fall flavors. Rich, moist, creamy, and perfectly spiced for the season.
Prep Time 10 minutes
Cook Time 45 minutes
Cool Time 1 hour
Total Time 1 hour 55 minutes

Ingredients
  

Cake layer

  • 1 yellow cake mix
  • ½ cup butter melted
  • 1 egg

Topping

  • 8 ounces cream cheese at room temperature
  • 15 ounces pumpkin puree
  • 3 eggs
  • ¼ cup butter melted
  • 3 cups confectionery sugar (powdered sugar)
  • ¼ cup heavy cream
  • 2 teaspoons cinnamon
  • ½ teaspoon ginger
  • nutmeg few sprinkles

Whipped Cream

  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • ½ cup powdered sugar
  • Toffee Bits

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • Put the cake mix, butter and egg in a mixing bowl. Beat until thoroughly mixed. Spread on the bottom of a greased 9 x 13 inch pan.
    1 yellow cake mix, ½ cup butter, 1 egg
  • Beat the cream cheese in a large bowl until smooth. Add the pumpkin puree and beat until smooth.
    8 ounces cream cheese, 15 ounces pumpkin puree
  • Add the eggs, butter, powdered sugar, cream, cinnamon, ginger, nutmeg and beat until just combined.
    3 eggs, ¼ cup butter, 3 cups confectionery sugar, ¼ cup heavy cream, 2 teaspoons cinnamon, ½ teaspoon ginger, nutmeg
  • Pour the pumpkin mixture over the cake mix.
  • Bake for about 45-50 minutes. Mixture will be puffed in the center when done and a cake tester or toothpick will pull out clean.
  • Allow the cake to cool for at least 1 hour before slicing.

How to Make Whipped Cream

  • Whip the heavy cream with the vanilla and sugar until soft peaks form.
    1 cup heavy cream, 1 teaspoon vanilla, ½ cup powdered sugar
  • Top cake and then sprinkle on a few toffee bits or Fall colored sprinkles or jimmies.
    Toffee Bits

Jenn’s Notes

Storage:
  • To Store: Store your cake covered at room temperature for up to three days. You can also store it in an airtight container for up to one week in the refrigerator.
  • To Freeze: You can freeze the whole cake or cut into slices for up to a month in a freezer safe container.
Tips:
  • Make sure the cream cheese is softened to room temperature to avoid lumps in the pumpkin mixture.
  • For best results, use full-fat cream cheese for this recipe. Low-fat alternatives can have stabilizers in them that might affect the texture.
  • This recipe uses homemade whipped cream, but if you don’t feel like the extra step, you can always use Cool Whip! 
  • This kind of cake tastes better at room temperature and does need to be refrigerated. If you do place it in the fridge, be sure to take it out of the refrigerator at least 30 minutes before serving.
  • If you want to put in the extra effort, you can substitute the canned pumpkin for fresh pureed pumpkin. The volume will be the same – use one cup fresh puree for one cup canned. A 15 ounce can of pumpkin puree is 1 and 3/4 cup fresh.

Nutrition Info

Calories: 428kcal | Carbohydrates: 61g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 92mg | Sodium: 454mg | Potassium: 157mg | Fiber: 1g | Sugar: 45g | Vitamin A: 5059IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg

Originally published September 10, 2015

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Comments

  1. Good morning ladies,

    I make a very similar pumpkin gooey cake and totally agree. It is the best pumpkin dessert. I hope you readers will definitely give this cake a try very soon.
    Sharing so everyone can see what they are missing.
    Blessings,
    Diane