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–+ servings

Classic Pumpkin Gooey Butter Cake

A rich, gooey pumpkin butter cake with a buttery cake mix crust and spiced cream cheese filling. Perfect fall dessert.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 10
Course: Desserts
Cuisine: American
Calories: 664
Ingredients Method Nutrition Notes

Ingredients
  

Cake Base
  • 1 (18.25 oz / 517 g) box yellow cake mix
  • 1/2 cup (1 stick / 113 g) butter melted
Pumpkin Filling
  • 1 (8 oz / 226 g) package cream cheese softened
  • 1 (15 oz / 425 g) can pumpkin puree not pumpkin pie filling
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick / 113 g) butter melted
  • 1 (16 oz / 454 g) box powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg

Method
 

Make the Cake Base
  1. Preheat the oven to 350°F (175°C) and lightly grease a 13x9-inch baking pan.
  2. In a medium bowl, stir together the yellow cake mix, the single egg, and the melted butter until a thick dough forms.
  3. Press the dough into the prepared pan in an even layer, patting it down like a pie crust.
  4. Set the crust aside while you prepare the filling.
Make the Pumpkin Filling
  1. In a large bowl, beat the softened cream cheese and pumpkin puree together until smooth.
  2. Add the remaining 3 eggs, vanilla extract, and melted butter, and beat until fully combined.
  3. Gradually add the powdered sugar, cinnamon, and nutmeg, mixing until the batter is smooth and no lumps remain.
  4. Pour the pumpkin mixture over the cake base and spread it evenly with a spatula.
  5. Bake for 40 to 50 minutes, until the edges are set but the center still jiggles slightly. Do not overbake so the middle stays gooey.
  6. Cool slightly and serve warm or at room temperature with fresh whipped cream or cinnamon ice cream.

Nutrition

Calories: 664kcalCarbohydrates: 85gProtein: 7gFat: 34gSaturated Fat: 19gCholesterol: 149mgSodium: 684mgFiber: 1gSugar: 62g

Notes

Use plain pumpkin puree, not pumpkin pie filling, for the best flavor.
Be sure the cream cheese is fully softened to avoid lumps in the filling.
Pat the crust firmly with your hands so the filling does not seep underneath.
Start checking at 40 minutes; the center should look slightly underdone when you remove it.
Store leftovers in the refrigerator for up to 4 days, covered.
You can make this a day ahead and reheat slices gently in the microwave.
For extra texture, sprinkle a few chopped pecans over the filling before baking.

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