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Pumpkin Gooey Butter Cake

Pumpkin gooey butter cake pairs a buttery yellow cake base with a smooth, spiced pumpkin filling. Bake until the edges are set and lightly browned while the center still has a slight wobble.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling 1 hour
Total Time 2 hours 10 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the cake layer
  • 1 box (15.25 oz) yellow cake mix
  • 3 eggs large, divided
  • 1 cup unsalted butter melted and divided
For the pumpkin filling
  • 1 package (8 oz) cream cheese softened
  • 1 cup pumpkin puree canned
  • 1 tsp vanilla extract
  • 3.75 cups powdered sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg

Equipment

  • 1 9x13-inch baking dish
  • 1 electric mixer

Method
 

Make the cake layer
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Mix the cake mix with 1 egg and 1/2 cup of the melted butter until a thick dough forms.
  4. Press the dough evenly into the prepared dish.
Make the pumpkin filling
  1. Beat the cream cheese in a large bowl until smooth.
  2. Beat in the pumpkin, remaining 2 eggs, vanilla, and remaining 1/2 cup melted butter.
  3. Beat in the powdered sugar, cinnamon, and nutmeg on low speed until smooth, scraping down the bowl as needed.
Bake and cool
  1. Spread the filling evenly over the cake layer.
  2. Bake for 40 to 50 minutes, until the edges are set and lightly browned and the center is still soft with a slight wobble.
  3. Cool in the dish for at least 1 hour before slicing.

Notes

For the gooey center, remove the cake when the edges are set and lightly browned but the center still has a slight wobble. Refrigerate covered for up to 4 days; freezer-friendly for up to 2 months. For a gluten-free version, use a gluten-free yellow cake mix and check its label.