Pumpkin Gooey Butter Cake

Pumpkin Gooey Butter Cake...Using a Spice cake in the crust makes this PERFECT for fall!!

This Pumpkin Gooey Butter Cake is simple to make and I used a Spice Cake Mix in the crust, so it’s PERFECT for fall!!

Like I have said a million times before I am not a huge pumpkin fan.

I love pumpkin spice…but pumpkin itself…well…it’s not the love of my life.


BUT finding new and over the top ways to use pumpkin in dessert is like the most basic fall pastime ever. And since I am the most basic of all, sign me up.

And really can you believe that October is like halfway over? So we are on the downside of the pumpkin mountain…only a little bit of time left to stuff our sweet faces with orange goopiness. Aren’t you sad?


This Pumpkin Gooey Butter Cake recipe is SUPER easy…and it starts with a Spice Cake Mix to make things interesting.

Pumpkin Gooey Butter Cake...made with a Spice Cake Mix as the crust

All you do is mix the cake mix with an egg and a stick of melted butter and press it into a pan to create the crust…


Then grab you some pumpkin…and also some cream cheese, eggs and more butter. Yeah, this ain’t health food, friends.


And have your son pour it into the crust slowly so you can take a good pour shot. Please ignore his pajama bottoms.


When it’s baked it will look like this…you want the edges to be set, but the center not quite, but almost set. It’s supposed to be gooey, after all.


Then dust it with powdered sugar.


And let them cool and cut them into squares!

Pumpkin Gooey Butter Cake.. super easy and even better than pumpkin pie!!

A little goes a long way with this dessert, I promise. So easy and you’re friends and family will love it!


Pumpkin Gooey Butter Cake
serves 12
  • 1 box Spice Cake Mix (16.5 oz box)
  • ½ cup butter, melted
  • 1 egg
  • 8 oz cream cheese, room temperature
  • 1 (15 oz) can pumpkin
  • 1 tsp vanilla
  • 3 eggs
  • 1 tsp cinnamon
  • ½ cup butter, melted
  • 4 cups powdered sugar, sifted
  1. Preheat oven to 350°
  1. Spray a 9x13 pan with cooking spray, set aside.
  2. In bowl combine dry cake mix, melted butter and egg. Mixture will be stiff. Press into prepared pan. Set aside.
  1. In bowl of stand mixer, beat cream cheese and pumpkin until smooth. Mix in vanilla, eggs, cinnamon and butter.
  2. Finally sift powdered sugar into mix. Don't skip the sifting, as you will have powdered sugar lumps if you don't.
  3. Pour mixture into the prepared base. Bake for 45 minutes until edges are set and middle is still slightly gooey.
  4. Sprinkle with a little more powdered sugar if desired.
  5. Serve warm or at room temperature.
recipe lightly adapted from Paula Deen

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25 Comments on "Pumpkin Gooey Butter Cake"

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Dorothy @ Crazy for Crust

I am so sad pumpkin is going away soon. *crying* We wait and wait to post it…then it’s over. I love how you used the spice cake mix for the crust. #genius

amanda @ fake ginger

Oooh, I love this! I’m already dreading making pumpkin pie for Thanksgiving because I SUCK at pie crust – I may just do this instead. So much easier and it looks just as delicious!

Erin @ The Spiffy Cookie

I have not made enough gooey butter cakes in my life. Loving the spice cake mix for the crust!


Looks very good! Both layers sound fantastic!

Tracy | Pale Yellow

I made my first gooey butter cake last spring and it was amazing, I can’t wait to try a pumpkin version!

Angelyn @ Everyday Desserts

I loooove gooey butter cake – this one looks SO good!

Katrina @ Warm Vanilla Sugar

How fun is this?!? Looks awesome!

Melissa @ Treats With a Twist

Pretty!!! Did you get your hubby to dust powdered sugar?! I love that picture by the way!

Tara Hester
so, yummy and so easy!!! I make this every single year….I had to do it in 3 batches last week! I actually reserve some of the crust mixture and sprinkle it over the top and then pour some sweetened condensed milk on top of it and bake! omgosh!!! it gets a little crunchy and it really does make a difference. (I have to use a smaller pan though, but then the bars are a bit thicker) No complaints so far!!! I am also not a huge pumpkin lover, but I love to make my peeps happy, so it is full… Read more »

Hey, it’s not over yet…Pumpkin works equally well for November and Thanksgiving!!!


If baked ahead of time or if there are leftovers, is it OK to store this at room temp or should it be refrigerated, like pumpkin pie?

Lily @ Life, Love, and Cupcakes

Yum!!! I wish pumpkin season was longer…I’m already running out of time to make all of the pumpkin recipes I want to make!

Jessica @ Sweet Menu

This buttery cake looks delicious! Love the perfect layers!

Aimee @ ShugarySweets

I can see this happening on Thanksgiving this year. YUMMY!!

Jocelyn @BruCrew Life

Pumpkin, spice cake crust, and lots of butter…yup, totally my kind of dessert! I can’t believe pumpkin season is headed out!

Nikki @Seeded at the Table

So glad you haven’t given up on posting pumpkin recipes even though you’re not the biggest fan of pumpkin! You have sacrificed for us all! 😉 Love this cake!

Jenny Falke

Gooey cakes are my favorite!! Adding pumpkin makes it even better! Mmm!

Erin @ Simple, Sweet & Savory

I am OBSESSED with butter cake! I love the idea of a pumpkin version…perfect for fall! I can’t wait to try this!

Jocelyn (Grandbaby cakes)

I grew up on gooey cake so this makes me so excited. I love seeing new twists on the classic.

chelsey @ clean eating chelsey

OMG. These look so delicious. I have a can of pumpkin in my pantry just waiting to be used!


Hi just wondering if I can half the powdered sugar and substitute unsalted butter I think that should be fine. What do you think? 4 cups seems like a lot of sugar. I was thinking of making this for Thanksgiving and am really happy I saw this on FB.


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