Pumpkin Gooey Butter Cake

This is a quick and easy pumpkin dessert, and my whole family loved it.  Even my husband, who doesn’t typically like pumpkin desserts.  I think it would be even better with a made-from-scratch shortbread crust, and I’m going to try that next time.

I liked this chilled, and once it’s cold, you can eat it with your hands, like a brownie.  This is a great alternative to pumpkin pie, especially if you are serving a crowd.

Pumpkin Gooey Butter Cake

Pumpkin Gooey Butter Cake
Prep time
Cook time
Total time
Serves: 16 servings
  • 1 (18.25 oz) package yellow cake mix
  • 1 egg
  • 8 tablespoons butter, melted
  • 1 (15 oz.) can of pumpkin
  • 1 (8 oz.) package cream cheese, softened
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 2 cups powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  1. Preheat oven to 350 degrees.
  2. To make the crust, combine the cake mix, egg and 8 tablespoons of melted butter and mix well. Pat the mixture into a lightly greased 9x13-inch baking pan.
  3. Prepare the filling by beating the cream cheese and pumpkin until smooth.
  4. Add the eggs, vanilla, and butter and mix together.
  5. Stir in the powdered sugar, cinnamon and nutmeg.
  6. Spread the pumpkin mixture evenly over the crust.
  7. Bake for 40-45 minutes. Do not over bake, as the center should be a little gooey.

Who Dished It Up First: This is a Paula Deen recipe that I found over at Baked Perfection.

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  1. Oh! I’m in love with your blog. I could get into some serious trouble here. This pumpkin bar looks delish and Mexican Rice is one of my daughter’s favorites so I can’t wait to try this recipe.

  2. Normally, I want my cakes to be moist and creamy…But there are times when I crave for the gooey, buttery flavor. Exactly what this post has featured. Bookmarked! WIll try really soon…Thanks!