Name: Pumpkin Gooey Butter Cake
Prep time: 5 min
Ingredients: Cake:; 1 box package yellow cake mix; 1 egg; 8 tablespoons butter (melted); Filling:; 1 15- ounce can of pumpkin; 1 8- ounce package cream cheese (softened); 3 eggs; 1 teaspoon vanilla; 8 tablespoons butter (melted); 1 16- ounce box powdered sugar; 2 tsp pumpkin pie spice

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Full of flavor and a perfect seasonal dessert, Pumpkin Gooey Butter Cake Recipe is sure to please everyone at the dinner table this Fall Season!

One of my favorite desserts includes a boxed cake mix and lots of butter – Ooey Gooey Butter Cake Recipe. I love this sweet treat that is easy to make and always turns out perfect.

Normally, this cake is a filled with butter, cream cheese and powdered sugar but adding a can of pumpkin brings it to a whole new level of deliciousness.

Pumpkin Gooey Butter Cake Recipe

Pumpkin Gooey Butter Cake is perfect for dessert with a cup of my Pumpkin Spice Latte and is easy to take to fall cookouts and potlucks. Everyone will be asking for this recipe. Guaranteed!

You just can’t beat this cake for ease and flavor. It’s everyone’s favorite!

Does gooey butter cake need to be refrigerated?

Properly stored, freshly baked butter cake will last for about 1 to 2 days at normal room temperature. Refrigerate immediately any cake that contains frosting or filling made with dairy products or eggs, such as buttercream, whipped cream or custard frostings or fillings.

Where did Ooey Gooey Butter Cake originate?

As for the origin of Gooey Butter Cake, most admit it was a mistake, although no one knows exactly whose. Certainly, it would have originated in South St. Louis, where most of the German bakers – the backbone of the St. Louis bakery industry.

How do you make Ooey Gooey Butter Cake?

It’s easy! Just follow my recipe below and you’ll be good to go!

Full of flavor and a perfect seasonal dessert, Pumpkin Gooey Butter Cake is sure to please everyone at the dinner table this Fall Season!

5 from 1 vote

Pumpkin Gooey Butter Cake

Full of flavor and a perfect seasonal dessert, Pumpkin Gooey Butter Cake is sure to please everyone at the dinner table this Fall Season!

Course Dessert

Cuisine American

Keyword pumpkin, pumpkin dessert, pumpkin gooey butter cake, pumpkin spice

Prep Time 5 minutes

Author All Things Mamma

Ingredients

Cake:
1 box package yellow cake mix
1 egg
8 tablespoons butter melted
Filling:
1 15- ounce can of pumpkin
1 8- ounce package cream cheese softened
3 eggs
1 teaspoon vanilla
8 tablespoons butter melted
1 16- ounce box powdered sugar
2 tsp pumpkin pie spice

Instructions

Preheat oven to 350 degrees.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
Prepare filling:
In a large bowl, beat the cream cheese and pumpkin until smooth.
Add the eggs, vanilla, and butter and beat together until combined.
Add the powdered sugar and pumpkin pie spice – mixing well.
Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Do not over bake as the center should be a little gooey.
Serve with whipped cream.

For another amazing pumpkin dessert, try these Pumpkin Recipes next!

Baked Pumpkin Spice Donuts

The Best Fall Desserts

Pumpkin Dump Cake

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