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Pumpkin Gooey Butter Cake
Michonne Zendaya

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

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)

Equipment

  • 9x13-inch baking pan
  • mixing bowls
  • hand mixer or stand mixer
  • measuring cups and spoons
  • spatula
  • oven

Method
 

  1. Preheat oven to 350°F. Grease a 9x13-inch baking pan.
  2. In a large bowl, mix cake mix, melted butter, and 1 egg until combined. Press mixture evenly into the bottom of the prepared pan.
  3. In another bowl, beat cream cheese until smooth. Add pumpkin, remaining 3 eggs, vanilla, pumpkin pie spice, and powdered sugar. Beat until well blended.
  4. Pour filling over cake base and spread evenly.
  5. Bake for 40–45 minutes, until edges are set but center is slightly gooey. Do not overbake.
  6. 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.