Go Back
Originating from St. Louis, Missouri, gooey butter cake has a storied history that dates back to the 1930s. It was created by a baker who accidentally mixed up the proportions of sugar and flour, resulting in a cake that was both dense and gooey. Over the decades, the recipe has been adapted and embraced by home bakers across the country, leading to various iterations, including this autumn-inspired pumpkin version. The Pumpkin Paradise Gooey Butter Cake takes the traditional recipe and elevates it with seasonal spices and flavors, making it the perfect dessert for fall.

Pumpkin Gooey Butter Cake

Celebrate the beauty of autumn with a slice of Pumpkin Paradise Gooey Butter Cake, the perfect dessert for cozy gatherings and festive occasions. This delightful treat features a rich pumpkin filling atop a buttery cake layer, combining warm spices and creamy textures for a heavenly taste. Originating from St. Louis, this rendition adds seasonal flair to a classic recipe. Easy to make and irresistibly delicious, this cake is sure to become a cherished favorite in your fall baking lineup.
Print Recipe Pin Recipe

Ingredients
  

For the Cake Layer:

1 (18.25 oz) box yellow cake mix

1/2 cup unsalted butter, melted

1 large egg

1 tsp vanilla extract

For the Gooey Pumpkin Filling:

1 (8 oz) package cream cheese, softened

2 large eggs

1 cup pumpkin puree (not pumpkin pie filling)

1 tsp vanilla extract

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp salt

4 cups powdered sugar

For the Topping:

Whipped cream or whipped topping (optional)

Ground cinnamon for dusting (optional)

--

Instructions
 

Preheat the Oven:

    Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easier removal.

      Prepare the Cake Layer:

        In a mixing bowl, combine the yellow cake mix, melted butter, egg, and vanilla extract. Mix until well combined. The mixture will be thick. Spread this mixture evenly in the bottom of the prepared baking pan.

          Make the Gooey Filling:

            In another large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add the eggs, pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until everything is well incorporated and creamy.

              Add the Sugar:

                Gradually add the powdered sugar to the filling mixture. Beat until smooth and all the sugar is fully incorporated. The mixture should be thick and ready to pour.

                  Combine Layers:

                    Pour the pumpkin filling evenly over the cake layer in the baking pan. Use a spatula to spread it out if necessary.

                      Bake:

                        Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly gooey. It might not look fully done in the center—it’s supposed to be soft!

                          Cool Down:

                            Remove from the oven and allow the cake to cool in the pan on a wire rack for at least 20 minutes. This will help set the gooey filling.

                              Serve:

                                Cut into squares and serve warm or at room temperature. If desired, top with whipped cream and a sprinkle of cinnamon for an extra delicious treat!

                                  ---

                                    Prep Time, Total Time, Servings: 15 mins | 1 hour | 12 servings