This post may contain affiliate links. Please read our disclosure policy.

This two layer Pumpkin Gooey Butter Cake is moist, DELICIOUS, and perfect for any fall festivity! The dessert consists of a buttery cake-like bottom layer, plus a creamy layer of pumpkin puree, cream cheese, cinnamon, nutmeg, and powdered sugar.

This pumpkin cake is gooey, delicious and made up of 2 layers. If you love layered desserts, you’ll also want to check out our pumpkin lasagna and pumpkin dump cake.

Pumpkin Gooey butter cake with whipped cream


Easy Pumpkin Butter Cake

Are you sick of Pumpkin recipes yet? I sure hope not because I have just a few more for you. 🙂

I know with Thanksgiving coming up you may have the “dessert” assignment and although it’s customary to be thinking of PIES, I don’t think it’s a necessity. Most people are just looking for something yummy (pumpkin is always good), and this next recipe is both of those things: yummy AND pumpkin!

If you’re looking for something that easy and delicious and isn’t a pie – then I recommend this delicious Pumpkin Gooey Butter Cake. It has a cake layer, gooey, cream cheese and pumpkin layer and then it’s topped off with whipped cream.

It’s great for any holiday occasion, but I promise it will be a hit at Thanksgiving. 🙂

Pumpkin gooey cake base

How to make pumpkin gooey butter Cake

One thing I love about butter cakes is how EASY they are!

Even though it’s a layered dessert, you don’t have to bake the layers separately, which saves so much time. This butter cake only takes 10-15 minutes to prepare before you throw it in the oven, which is super convenient if you’re throwing it together for a party or family gathering. Here are the specific instructions!

BASE. Mix together the cake mix, egg, and butter in a bowl. Pour into your greased 9×13 pan, patting it down until the bottom of the pan is covered.

FILLING. For filling, beat together the cream cheese and pumpkin puree until smooth. Add the eggs, vanilla and butter, then mix until everything is combined. Add powdered sugar, cinnamon, and nutmeg, and mix again.

BAKE. Pour the pumpkin mixture over the cake batter and bake at 350° for about 40 minutes. When the cake is done, let it cool completely before topping with whipped cream.

BAKING TIPS:

  • Don’t over bake; you want the middle to stay a bit gooey. 😉
  • Line the pan with parchment paper to easily remove.
Ooey gooey pumpkin cake pre-baked

Storing + Changing Up

This pumpkin bars STORE really well. It can be made ahead of time and stored in the fridge or even in the freezer. Leftovers can be stored in the same manner. 

  • Fridge:  Cover and store for about 3-4 days. 
  • Freezer: Cover the pan with plastic wrap and again with aluminum foil. Label and freeze for up to 3 months. The texture may change a bit, but is still so delicious.

VARIATIONS: I love this recipe because it is so easy to customize. By replacing one or two ingredients you will have a deliciously different dessert. Here are a few ideas:

  • Pineapple: Replace the pumpkin puree with crushed pineapple. Use one 20 oz can, drained.
  • Banana: Use 2 ripe bananas. Smash them and mix into the cream cheese.
  • Peanut Butter: First, replace the yellow cake mix with chocolate. Second, use 1 cup of peanut butter in lue of the pumpkin.
Pumpkin Gooey Butter Cake recipe on white plate

For more pumpkin goodness, check out:

5 from 10 votes

Pumpkin Gooey Butter Cake Recipe

By: Lil’ Luna
This two layer Pumpkin Gooey Butter Cake is moist, DELICIOUS, and perfect for any fall festivity! The dessert consists of a buttery cake-like bottom layer, plus a creamy layer of pumpkin puree, cream cheese, cinnamon, nutmeg, and powdered sugar.
Servings: 15
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes

Ingredients 

  • 1 box yellow cake mix
  • 1 egg
  • 8 TB butter melted

FILLING

  • 8 oz package cream cheese softened
  • 15 oz can pumpkin puree
  • 3 eggs
  • 1 tsp vanilla extract
  • 8 TB butter melted
  • 3 3/4 c powdered sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg

Instructions 

  • Place cake mix, egg and butter in a bowl and mix well. Pour into a greased 9×13 pan and pat down until the bottom of the pan is covered.
  • For filling, place cream cheese and pumpkin puree in a bowl and beat until smooth. Add eggs, vanilla and butter and mix until all combined. Add powdered sugar cinnamon, and nutmeg and mix well.
  • Pour the pumpkin mixture over the cake batter and bake at 350 for 40 – 45 minutes. When done, let cool completely and top with whipped cream. ENJOY!

Nutrition

Calories: 432kcal, Carbohydrates: 61g, Protein: 4g, Fat: 19g, Saturated Fat: 11g, Cholesterol: 92mg, Sodium: 426mg, Potassium: 111mg, Fiber: 1g, Sugar: 45g, Vitamin A: 5055IU, Vitamin C: 1.2mg, Calcium: 107mg, Iron: 1.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

Recipe adapted from HERE



About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

So Easy & So Yummy

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




20 Comments

  1. I love Gooey Butter cake & am from the St.Louis area so I grew up on it.
    This is not a good take on it. The pumpkin takes over & just doesnt give the same impression. I have done a cranberry version that was far superior.
    Wont make again.

  2. 5 stars
    My husband and I are “Pumpkin People” and I made the GOOEY BUTTER PUMPKIN CAKE (with whipped cream) this evening. It was so yummy so we shared it with our senior couple next door (without the whipped cream). They also loved it.
    Thank you Kristyn for a tasty pumpkin dessert to begin this Fall season.