Pumpkin Gooey Butter Cake is a seasonal take on the classic butter cake recipe. This dessert is perfect for fall because it doesn’t take long to prepare and it serves a crowd. Try it for Thanksgiving this year.
When the weather starts to get colder, I start to turn to baking all things pumpkin.
These Pumpkin Gooey Butter Cake bars are a delicious alternative to pumpkin bars or pumpkin cheesecake bars.
You will love how simple it is to make this Pumpkin Gooey Butter cake.
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Key to Success #1 – Use Butter Recipe Cake Mix for the Crust
Using a Butter Recipe Cake mix is the first key to success in making this gooey butter cake.
It gives this dish a ton of buttery flavor.
You may use any brand of cake mix that you like.
I like to use the Duncan Hines Golden Butter Recipe cake mix
Any yellow cake mix will work in this recipe if you can’t find the butter cake mix.
Combine the dry cake mix, one egg, and a half cup of melted butter in a medium bowl to make the crust.
To create a thick dough, combine the dry cake mix, butter, and egg using an electric mixer.
In a greased 9×13-inch baking pan, press the dough into the pan.
The Fiesta baking dishes are my favorite since they are so attractive and vibrant.
Key to Success #2 – Start with Softened Cream Cheese
This Pumpkin Gooey Butter Cake’s delectable filling is made of a combination of canned pumpkin puree, cream cheese, melted butter, eggs, cinnamon, nutmeg, and a little vanilla.
Yes, more butter. It’s not called a Butter Cake for nothing!
That’s one thing that makes these dessert bars out-of-this-world delicious.
Ensure that you’re using pumpkin puree, not pumpkin pie filling.
Before preparing the filling, be sure to give the cream cheese some time to soften on the countertop.
Give it at least 30 minutes to rest on the counter for best results.
Softened cream cheese will create a filling that is extra rich and creamy.
It will allow the ingredients to blend smoothly without any lumps over overmixing.
Since we used the hand mixer for the crust, be sure to give the bowl and beaters a quick wash before blending up the filling.
Next, cover the unbaked crust with the filling.
Key to Success #3 – Bake Until Slightly Jiggly
Let’s get jiggly with it.
We’ll bake this Pumpkin Gooey Butter Cake for about 45-55 minutes.
After that timeframe, check the cake by gently shaking the pan.
The middle of the cake should just jiggle slightly.
You don’t want the entire pan to jiggle and shake around like it’s unbaked.
Only the middle of the pan should be slightly jiggly so that the Gooey Butter Cake will be plenty ooey gooey.
If your pan is still too jiggly, bake for another 3-5 minutes then retest.
Once your Pumpkin Gooey Butter Cake is baked, remove it from the oven and allow it to cool to room temperature.
You can, of course, eat it when it’s room temperature.
But it will firm up if you allow it to chill in the refrigerator for a few hours before you slice it.
Plus, it’s very delicious when it’s cold.
Top it with fresh whipped cream or even Reddi-wip whipped cream.
Save this Gooey Pumpkin Butter Cake recipe to your favorite Autumn Desserts board or your Thanksgiving Desserts board.
Pumpkin Gooey Butter Cake
Pumpkin Gooey Butter Cake is a seasonal take on the classic butter cake recipe. This dessert is perfect for fall because it doesn't take long to prepare and it serves a crowd. Try it for Thanksgiving this year.
For the Crust
- 1 box (15 oz) butter recipe cake mix
- 1 egg
- 1/2 cup butter, melted
For the Filling
- 8 oz cream cheese, softened
- 1 can (15 oz) pumpkin puree
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup butter, melted
- 3 3/4 cup powdered sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.
- In a medium mixing bowl using a hand mixer, beat together cake mix, 1 egg, and 1/2 cup butter. Press the mixture into greased baking dish.
- Mix up the filling in a large bowl by blending together cream cheese and pumpkin puree until combined. Add 3 eggs, vanilla, and 1/2 cup melted butter then blend well. Add the powdered sugar, cinnamon, and nutmeg. Blend until the filling is completely smooth.
- Pour the filling over the crust. Bake uncovered for 45-55 minutes until the filling is mostly set.
- Cool completely. Refrigerate for 1-2 hours before serving. Top with whipped cream or sprinkle with powdered sugar.
Slightly Adapted from Paula Deen's Pumpkin Gooey Butter Cake recipe.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 263Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 61mgSodium: 262mgCarbohydrates: 36gFiber: 0gSugar: 27gProtein: 3g
Nutrition Information Provided For Educational and Informational Purposes Only.
Check out these other fantastic recipes from GraceLikeRainBlog.com.
Pumpkin Cheesecake Cookie Bars
Paula Deen’s Butterscotch Pull-Apart Bread