This pumpkin gooey butter cake is the definition of fall decadence. Ooey Gooey pumpkin cake is moist, rich, and creamy, with a buttery crust. Make these incredible gooey pumpkin bars in just 10 minutes hands on time.
Today is the day! I’m kicking off fall baking week. Sure, it may just be to satisfy my own cravings, but I have a feeling you’ll enjoy them!
Sometimes, embracing the flavors of the seasons simply means substituting a few ingredients in a favorite recipe. Gooey Butter cake happens to be one of ours! Every now and then, I love treating my husband to one of these classic St. Louis favorites.
For fall, I mixed it up a bit, creating a pumpkin gooey butter cake. It’s yet another flavor you can find at Park Avenue Coffee in St. Louis. Still, some locals haven’t tried it, and I’m always shocked when I hear that someone from my hometown hasn’t tried this incredible treat.
It’s a pumpkin lover’s delight and an easy fall dessert you can prepare in under 10 minutes. I love sharing pumpkin flavors with you, including my incredible pumpkin cake, and these delicious pumpkin bars too!
This recipe was originally published September 29, 2014, and updated November 18, 2019.
Pumpkin Gooey Butter Cake Ingredients
It’s a simple and delicious combination of ingredients to create a decadent, unforgettable treat.
- Yellow cake mix
- Butter
- Eggs: Free run / organic and fresh is preferable
- Cream cheese
- Canned Pumpkin
- Cinnamon
- Powdered sugar: Also known as confectioners sugar or icing sugar
How To Make This Gooey Butter Cake Recipe
Pumpkin Gooey Butter Cake
Ingredients
CRUST
- 1/2 cup butter softened
- 2 eggs
- golden butter recipe cake mix
GOOEY FILLING
- 2 eggs
- 1 can pumpkin
- 8 ounces cream cheese softened
- 4 tablespoons butter melted
- 1 teaspoon cinnamon
- 1 pound powdered sugar
Instructions
- Preheat oven to 350 degrees. Grease 9x12 baking dish.
- In a mixing bowl/mixer, combine crust ingredients: butter, eggs & cake mix. Spoon into your dish and with a spatula, firmly press down into the base of the dish to create a thin crust & along the edges.
- Mix the second set of ingredients & pour into your crust. Garnish with powdered sugar & optional cinnamon.
- Bake 40 minutes & allow to cool before serving.
Notes
- I like to create a slight wall along the edge of my baking dish with the first mixture, creating a crust that compliments the gooey interior!
- Adding the sprinkling of cinnamon at the end really creates the classic pumpkin flavor we crave. Nutmeg would also be delicious, or try my pumpkin pie spice mix!
Another question – is that not a misprint? do you really use the whole pound of icing sugar?
Not a misprint – and it’s amazing, enjoy!
Please advise size of cake mix (There is 18+ox and 16+oz) and the can of pumpkin. There is a smaller size can in the States and a large can in Canada.
Hi Jan! Here in the states, our cake mix boxes are 15 ounces (15.25 I believe), and our pumpkin cans are also 15 ounces. Hope that helps- enjoy!
Hi! What size can for the pumpkin…15 oz? I’m guessing that’s what it is but wanted to be sure. Thank you!
Yes, enjoy!