Pumpkin Gooey Butter Cake

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  • Step aside, pumpkin pie! Pumpkin Gooey Butter Cake is a 10 minute fall favorite!

    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 & then, I love treating my husband to one. 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. It’s a pumpkin lovers delight & an easy fall dessert you can prepare in under 10 minutes.

    Step aside, pumpkin pie! Pumpkin Gooey Butter Cake is a 10 minute fall favorite dessert!

    Notice the crust…I tend to make my gooey butter cakes a little differently. I create a slight wall along the edge of my baking dish with the first mixture, creating a crust that compliments the gooey interior!

    Step aside, pumpkin pie! Pumpkin Gooey Butter Cake is a 10 minute fall favorite dessert!

    Topped with a dash of cinnamon & sprinkled powdered sugar.

    Now for the gooey details:

    Small white plate with a single slice of gooey pumpkin butter cake.

    Pumpkin Gooey Butter Cake

    These decadent pumpkin gooey cake bars are an easy fall treat that everyone will love. A St. Louis classic, ooey gooey butter cake get a seasonal spin with the addition of pumpkin.
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    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 12
    Calories: 334kcal
    Cost: $10

    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 tend to make my gooey butter cakes a little differently from many of the recipes you'll find online - it all comes down to the perfect crust.
    • 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
     

    Nutrition

    Calories: 334kcal | Carbohydrates: 39g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 106mg | Sodium: 183mg | Potassium: 46mg | Fiber: 1g | Sugar: 38g | Vitamin A: 699IU | Calcium: 32mg | Iron: 1mg
    Tried this Recipe? Tag this Today!Mention @JulieBlanner or tag #JulieBlanner!

     

    Step aside, pumpkin pie! Pumpkin Gooey Butter Cake is a 10 minute fall favorite dessert!

    Stay tuned for more of my favorite fall baking recipes! Follow along on Bloglovin, Instagram & Pinterest or subscribe here to have posts delivered to your inbox! You can find this cake stand through my affiliate link here.

    Julie Blanner

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