Soft, gooey, buttery, and packed with cozy pumpkin spice flavor.
This recipe is inspired by the famous “Gooey Butter Cake” from St. Louis — but with a fall twist. Creamy pumpkin filling + buttery cake base = perfection.
🎃 Ingredients
For the Cake Base
- 1 box yellow cake mix
- ½ cup unsalted butter, melted
- 1 egg
For the Pumpkin Filling
- 1 can (15 oz) pumpkin puree
- 1 package (8 oz) cream cheese, softened
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 3 ½ cups powdered sugar
- ½ cup melted butter (yes—more butter!)
👩🍳 Instructions
1. Make the Base
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking pan.
- In a bowl, mix:
- Cake mix
- ½ cup melted butter
- 1 egg
- Press the mixture firmly into the bottom of the baking pan.
2. Make the Pumpkin Layer
- Beat cream cheese until smooth.
- Add pumpkin puree, eggs, vanilla, cinnamon, and pumpkin spice.
- Slowly add powdered sugar.
- Pour in the extra ½ cup melted butter.
- Mix until silky and smooth.
3. Bake
- Pour pumpkin mixture over the cake base.
- Bake 40–45 minutes.
- It should be set around the edges but slightly jiggly in the center — that’s the gooey magic.
- Cool completely before slicing.
🍽️ Serving Ideas
- Dust with powdered sugar
- Add whipped cream
- Serve slightly warm
- Top with caramel drizzle
Perfect for:
- Thanksgiving dessert
- Fall potlucks
- Holiday trays
- Cozy Sunday treats
Enjoy !!!
