Description
This gooey butter pumpkin cake, inspired by Paula Deen, is a beloved fall dessert that offers a warm, comforting hug in every bite. It features a tender cake-like crust made with yellow cake mix and pumpkin puree, topped with a rich, creamy, and irresistibly gooey layer of cream cheese, powdered sugar, and butter. Surprisingly simple to prepare, it's perfect for busy weeknights or special gatherings and fills your home with an inviting fall fragrance.
Ingredients
1 box (15.25 oz) Yellow Cake Mix
1 can (15 oz) Pumpkin Puree
4 large Eggs
1.5 sticks (12 tbsp) Unsalted Butter, melted
8 oz (1 block) Cream Cheese, softened
2 cups Powdered Sugar
1 tsp Vanilla Extract
1 tsp Pumpkin Pie Spice (optional)
Instructions
- Preheat your oven to 350°F (175°C)
- In a large bowl, combine the yellow cake mix, pumpkin puree, 2 large eggs, and 1 stick (8 tbsp) of melted butter. Mix until just combined
- Press this mixture evenly into a greased 9×13 inch baking pan to form the base of your gooey butter pumpkin cake
- In a separate bowl, beat the softened cream cheese with the remaining 4 tbsp of melted butter until smooth
- Gradually add the powdered sugar, mixing until creamy
- Beat in the remaining 2 large eggs, vanilla extract, and pumpkin pie spice (if using) until the mixture is light and fluffy. This creates the signature gooey layer
- Pour the cream cheese mixture evenly over the cake mix crust and gently spread it to cover
- Bake for 45-55 minutes, or until the edges are set and golden brown, but the center still has a slight jiggle. This slight jiggle indicates the perfect gooey texture
- Remove the gooey butter pumpkin cake from the oven and let it cool completely on a wire rack before slicing
- Dust with extra powdered sugar if desired. Enjoy your homemade gooey butter pumpkin cake!
Notes
Always make sure your cream cheese and butter are softened for that super smooth, lump-free top layer.
Don't overmix the batter; a gentle hand ensures a tender crumb.
Check for doneness with a gentle jiggle in the center; it should still be a little soft, that’s the ‘gooey’ part.
Let your gooey butter pumpkin cake cool completely before slicing for the cleanest cuts, though warm slices are heavenly!
Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
For reheating, a quick zap in the microwave for 15-20 seconds brings back that wonderful gooey texture.
- Prep Time: 20 minutes
- Cook Time: 45-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 40 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
Keywords: pumpkin, gooey butter cake, Paula Deen, fall dessert, easy, comfort food, cream cheese, cake mix