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–+ servings
Fork going into piece of pumpkin gooey butter cake topped with maple whipped cream.

Pumpkin Gooey Butter Cake

Pumpkin Ooey Gooey Cake is one of my favorite easy fall desserts, with a simple cake mix crust and a rich pumpkin filling that is somewhere between cake bars and cheesecake. It comes together quickly with just a few ingredients, but every bite tastes cozy, creamy, and completely irresistible.
Prep Time15 minutes
Cook Time45 minutes
Additional Time2 hours
Total Time3 hours
Servings: 16 Servings
Author: Carlee

Ingredients

Crust

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

Filling

  • ½ cup butter softened
  • 8 ounces cream cheese softened
  • 15 ounces pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon grated nutmeg
US Customary - Metric

Instructions

  • Preheat oven to 350°F and spray a 9x13" pan with nonstick cooking spray.
  • Combine 1 box yellow cake mix, 1 large egg and ½ cup butter (melted). 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 ½ cup butter and 8 ounces cream cheese until smooth.
  • Add the 15 ounces pumpkin puree, 3 large eggs and 1 teaspoon vanilla extract, mixing until incorporated. Don't over mix as you don't want to aerate the mixture too much.
  • Stir in the 3 cups powdered sugar, 1 teaspoon ground cinnamon and ¼ teaspoon grated nutmeg then pour the pumpkin mixture onto the prepared cake layer.
  • Bake for about 45-55 minutes. The edges should be golden and the center of the pumpkin layer should have just a bit of wobble left, but not be too liquid-y. (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 enjoy!

Notes

Carlee's Tips and Tricks
  • Feel free to use a spice cake mix instead of a yellow cake for a deeper flavor.
  • You can also use pumpkin pie spice instead of cinnamon and nutmeg.
  • For the best results, use full fat cream cheese.

Nutrition

Serving: 1Serving | Calories: 384kcal | Carbohydrates: 52g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 389mg | Potassium: 109mg | Fiber: 1g | Sugar: 37g | Vitamin A: 4743IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg
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