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gooey butter cake on a plate
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5 from 2 votes

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!
Prep Time5 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin, pumpkin dessert, pumpkin gooey butter cake, pumpkin spice
Servings: 12 servings
Calories: 391kcal
Author: Kasey Schwartz


  • 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


  • Preheat oven to 350F 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 13x9-inch baking pan.
  • Prepare the 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.


Calories: 391kcal | Carbohydrates: 84g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 487mg | Potassium: 260mg | Fiber: 3g | Sugar: 61g | Vitamin A: 5974IU | Vitamin C: 2mg | Calcium: 189mg | Iron: 2mg