Pumpkin gooey butter cake is simple to make and tastes like fall. It is part cake bar, part pumpkin cheesecake and all delicious!
Starting with a cake mix make whipping up these fabulous pumpkin bars a cinch. You can have them in the oven in no time at all. Then you can enjoy the simple crust and rich gooey pumpkin filling. They are a fabulous make ahead fall dessert.
Are ooey gooey butter cakes a thing where you live? We are just a couple hours outside of St. Louis and if St. Louis is known for anything (outside of baseball and the arch of course) it is gooey butter cake.
For the un-ooeyed of you out there, ooey gooey butter cake is part buttery, cakey crust and part ooey gooey cheesecakey topping.
You usually dust it in powdered sugar and go to town. It’s just how it’s done.
Of course over the years, people have taken it from it’s original form and created all sorts of fun flavors. I made one laden with sprinkles fora fun birthday gooey butter cake.
But if we aren’t going to have the original recipe, this pumpkin recipe is one that is a family favorite. It is a little bit like pumpkin cheesecake, but of course it is ooey and gooeyer! Yep, I said it. 😉
I’d be perfectly happy with this instead of pumpkin pie on Thanksgiving to tell you the truth. Of course that would be semi-blasphemous so maybe we’ll just have both instead!
Tips for making gooey butter cakes
Luckily putting this yummy treat together is super easy. Just mix together a yellow cake mix, melted butter and an egg.
Press that mixture into a greased 9×13″ pan to form the crust. I lined my pan with aluminum foil in the video so I could lift it out and cut pretty pieces.
I don’t normally do that if I am just baking them up for my family. You are welcome to bake and serve them right from the pan, but feel free to follow suit if you are willing to go the extra mile to impress someone!
The biggest tip for making the filling is to make sure you get the butter and cream cheese beaten smooth before adding anything else. That will ensure the finished product is lump free.
Just make sure both are fully softened and scrape the sides of the bowl a few times. It really is that easy.
Mix in the remaining ingredients and pour it over the crust. Bake until the edges are golden and the center has just a little wobble.
You don’t want it to be soupy, but you do want to avoid letting it set completely. That wobble is what gives you that gooey finish!
The hardest part of the whole thing is letting it cool and chill. Waiting to dive in is no fun!
Though if you aren’t going for picture perfect pieces, you can dig in whenever you would like. My youngest sister warms her gooey butter cake up in the microwave, so there’s no reason you couldn’t eat it warm.
It will just be really soft and super gooey. Even gooeyer than normal! It will taste delicious but likely look like a hot mess.
Gooey butter cake is almost always finished with a sprinkle of powdered sugar. I usually just sift some on.
But the pumpkin made me want whipped cream, so I added a dollop of maple whipped cream on top. We all give the combination two thumbs up and highly recommend you do the same!
For an apple butter twist on this same idea, check out the recipe for apple spice gooey butter bars. Make a batch of each and see which you like better!
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- 1 box yellow cake mix
- 1 egg
- 1/2 cup butter, melted
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 1 15 oz can pumpkin
- 3 eggs
- 1 tsp vanilla
- 3 cups powdered sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Preheat oven to 350 F and spray a 9x13" pan.
- Mix together the cake mix, egg and melted butter. Press into the bottom of the prepared pan. I like to press mine up the edges just a bit to form a crust all the way around.
- Cream together the butter and cream cheese until smooth. Add the pumpkin, eggs and vanilla, mixing until incorporated. Don't over mix as you don't want to aerate the mixture too much. Stir in the powdered sugar and spices then pour into the prepared crust.
- Bake for about 45 minutes. The edges should be golden and the center should have a bit of wobble left, but not be too liquidy. (You want that cake to be ooey and gooey!)
- Cool completely and then refrigerate until ready to serve. Dust with additional powdered sugar or top with whipped cream and serve!
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Amount Per Serving: Calories: 379Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 91mgSodium: 393mgCarbohydrates: 50gFiber: 1gSugar: 36gProtein: 4g
All nutritional information is estimated and will depend on the exact ingredients you use.