Pumpkin Gooey Butter Cake
A rich and decadent fall dessert with a buttery cake base, creamy pumpkin spice filling, and gooey texture — the perfect treat for Thanksgiving or any autumn gathering.
Servings: 16 squares
Calories: 310kcal
Equipment
- 9x13-inch baking pan
- mixing bowls
- hand mixer or stand mixer
- measuring cups and spoons
- spatula
- oven
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 large egg
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 16 oz powdered sugar (about 4 cups)
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking pan.
- In a large bowl, mix cake mix, melted butter, and 1 egg until combined. Press mixture evenly into the bottom of the prepared pan.
- In another bowl, beat cream cheese until smooth. Add pumpkin, remaining 3 eggs, vanilla, pumpkin pie spice, and powdered sugar. Beat until well blended.
- Pour filling over cake base and spread evenly.
- Bake for 40–45 minutes, until edges are set but center is slightly gooey. Do not overbake.
- Cool completely before cutting into squares and serving.
Notes
Let the cake cool completely before slicing for neat squares. Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 2 months.