Easy Gooey Pumpkin Butter Cake Recipe

Gooey Pumpkin Butter Cake Recipe is a rich dessert made with a soft yellow cake crust and a creamy pumpkin cream cheese filling.

I made this Gooey Pumpkin Butter Cake Recipe because I love the dense, gooey texture and the warm flavor of pumpkin spice. I’ve made this Gooey Pumpkin Butter Cake Recipe over ten times now, and it never disappoints.

Each time, I tweak it slightly to suit my taste. I didn’t follow a strict bakery-style version; instead, I added a bit more spice and used less powdered sugar for balance.

Now I’m showing up to walk you step-by-step through how I make Gooey Pumpkin Butter Cake Recipe.

Why My Recipe Works

My Gooey Pumpkin Butter Cake Recipe works because it combines simple ingredients that complement each other perfectly, creating a dessert that’s both rich and comforting.

The yellow cake mix crust provides a sturdy yet tender base that holds up well against the creamy pumpkin and cream cheese filling.

The careful mix of spices and the right amount of powdered sugar balance the flavors without overpowering the pumpkin.

Baking just long enough allows the center to remain soft and gooey while the edges firm up, giving the cake its signature texture. This balance of flavors and textures is why the recipe turns out consistently delicious.

How To Make Gooey Pumpkin Butter Cake Recipe?

Recipe Overview

Prep time: 20 minutes

Cook time: 45 minutes

Total time: 65 minutes

Course: Dessert

Cuisine: American

Calories: Approximately 400

Yield: 12 servings

Kitchen Utensils

• 9×13 inch baking pan
• Mixing bowls (2)
• Electric mixer or hand mixer
• Measuring cups and spoons
• Rubber spatula
• Whisk
• Cooling rack

Recipe Ingredients

Crust:

• 1 box (15.25 oz) yellow cake mix
• 1/2 cup (1 stick) unsalted butter, melted
• 1 large egg

Filling:

• 8 oz cream cheese, softened
• 1 cup canned pumpkin puree
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups powdered sugar

How Do You Make Gooey Pumpkin Butter Cake Recipe?

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.

2. Prepare the crust in a mixing bowl, combine the yellow cake mix, melted butter, and 1 egg. Stir until fully blended. Press the mixture evenly into the bottom of the prepared pan.

3. Make the filling in a separate bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, eggs, vanilla extract, pumpkin pie spice, cinnamon, and powdered sugar. Beat until creamy and well combined.

4. Pour the filling over the crust and spread evenly. Bake for 40-45 minutes, until the edges are set but the center is still slightly gooey. A toothpick inserted near the center should come out with moist crumbs, not wet batter.

5. Let the cake cool completely on a wire rack. For best texture, refrigerate for at least 1 hour to allow the filling to firm up (optional but recommended).

6. Serve chilled or at room temperature, optionally topped with whipped cream.

Ways To Use It

Gooey Pumpkin Butter Cake Recipe can be enjoyed beyond just a simple dessert. Try it chilled and topped with a drizzle of caramel sauce for extra indulgence.

Slice it thin and use it as a filling for sandwiches with cream cheese frosting. It also works well crumbled over yogurt or oatmeal for a seasonal twist on breakfast.

For a festive touch, dust with powdered sugar and serve alongside spiced cider. This Gooey Pumpkin Butter Cake Recipe can easily be transformed into mini cupcakes or bars, making it great for sharing or gifting during the fall season

Additions

➤ Chopped Pecans or Walnuts: Sprinkle ½ to 1 cup of nuts over the crust before adding the filling for a crunchy texture contrast.

➤ Chocolate Chips: Add ½ cup of semi-sweet or white chocolate chips into the filling for bursts of sweetness.

➤ Maple Syrup or Honey: Replace a small portion (2-3 tablespoons) of powdered sugar with maple syrup or honey to add a natural sweetness and depth.

➤ Orange Zest: Add 1 teaspoon of fresh orange zest into the filling to brighten the flavors and complement the pumpkin spices.

➤ Ginger or Clove: Increase or add ¼ teaspoon of ground ginger or ground clove for extra warmth and spice complexity.

Substitutions

➢ Gluten-Free Cake Mix: Use a gluten-free yellow cake mix to make the crust suitable for gluten-sensitive diets.

➢ Low-Fat Cream Cheese: Swap regular cream cheese with low-fat or Neufchâtel cheese to reduce calories, though the texture may be slightly less creamy.

➢ Egg Substitute: Use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) for a vegan or egg-free option, but expect a slightly different texture.

➢ Sugar Substitute: Replace powdered sugar with coconut sugar or a sugar substitute like erythritol, adjusting amounts to taste.

➢ Pumpkin Puree: Use fresh roasted pumpkin puree instead of canned for a fresher, less processed taste.

Can I Use Fresh Pumpkin Instead Of Canned Pumpkin Puree?

Yes, you can use fresh pumpkin instead of canned pumpkin puree. To do so, you’ll need to roast or steam the pumpkin until it’s tender, then blend it until smooth.

After cooking and pureeing the fresh pumpkin, make sure to drain any excess moisture to avoid making the cake too wet. Use the fresh pumpkin puree in the same quantity as the canned puree specified in the recipe.

How Can I Make The Cake Less Sweet?

If you prefer a less sweet cake, you can reduce the amount of granulated sugar and brown sugar used in the recipe.

For a subtler sweetness, cut the sugar by up to 1/4 cup in both the cake batter and the pumpkin butter layer.

Additionally, you can reduce or omit the caramel sauce if using it as a garnish, and use less whipped cream or opt for a lighter topping.

Can I Make This Cake Ahead Of Time?

Yes, you can make the Gooey Pumpkin Butter Cake ahead of time. To do so, bake and cool the cake completely, then cover it tightly with plastic wrap or aluminum foil and store it at room temperature for up to 3 days.

For longer storage, you can freeze the cake. Wrap it well in plastic wrap and aluminum foil before freezing.

Thaw in the refrigerator overnight before serving. To refresh the texture, gently warm individual slices in the microwave or oven.

How Do I Store Leftover Cake?

Store leftover Gooey Pumpkin Butter Cake Recipe in an airtight container at room temperature for up to 3 days. If you need to keep it for a longer period, refrigerate it for up to a week or freeze it for up to 2-3 months.

To maintain the cake’s gooey texture, let it come to room temperature before serving. You can also reheat individual slices in the microwave for a few seconds to enjoy it warm.

Conclusion

Making this Gooey Pumpkin Butter Cake Recipe is a simple, enjoyable process that doesn’t require advanced baking skills.

Each step Gooey Pumpkin Butter Cake Recipe is easy to follow, and the end result is always soft, rich, and full of flavor. I’ve made it many times, and it remains a favorite.

I hope you’ll give it a try soon and experience just how delicious and satisfying it is. Whether you make it exactly like I did or add your own twist, I’m sure you’ll love it and enjoy every bite.

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