If pumpkin pie and cheesecake had a delicious little love child, it would be this Pumpkin Gooey Butter Cake. It’s rich, custardy in the middle, buttery at the bottom, and spiced just right for fall. This gooey butter recipe takes everything we love about pumpkin spice cake and elevates it into a dessert so indulgent, it practically demands its own standing ovation at Thanksgiving dinner.

What makes it extra special? That signature gooey center. Unlike a traditional cake that’s fluffy all the way through, this one sets with a buttery crust and a luscious, melt-in-your-mouth filling that stays slightly soft in the middle. It’s the kind of dessert that makes your guests pause mid-bite and go, “Oh wow.”

Whether you’re whipping it up for a cozy weekend treat or adding it to your holiday table, this is the fall dessert you’ll come back to year after year.

Why You’ll Love This Pumpkin Gooey Butter Cake

Easy layers: A boxed cake mix forms the crust, while the filling is a creamy pumpkin-spiced dream.
Perfect for holidays: This is the ultimate Thanksgiving cake—festive, rich, and always a crowd-pleaser.
Make-ahead friendly: It’s just as good at room temp as it is warm, which makes it stress-free for hosting.

Ingredients You’ll Need

1 box (15.25 oz) yellow cake mix
4 large eggs, divided (1 for crust, 3 for filling)
1 cup (2 sticks) unsalted butter, melted and divided
1 ½ cups pumpkin puree
8 oz cream cheese, very soft
1 tbsp vanilla extract
1 cup dark brown sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
¼ tsp ground ginger

Step-by-Step Instructions

Preheat oven to 350°F. Line a 9–10-inch round cake pan (or springform pan) with parchment and grease lightly.
Make the crust: Mix cake mix, 1 egg, and ½ cup melted butter. Press evenly into the bottom of the pan.
Make the filling: In another bowl, combine pumpkin puree, softened cream cheese, 3 eggs, brown sugar, remaining ½ cup butter, vanilla, and spices. Beat until smooth.
Pour filling evenly over the crust.
Bake 40–50 minutes, until the top is golden but the center jiggles slightly (gooey is the goal).
Cool at least 10 minutes before slicing. Serve warm or at room temperature.

Tips for the Best Gooey Butter Recipe

Don’t overbake. The gooey center is the whole point—so pull it out when the edges are set but the middle is still soft.
Soft cream cheese = smooth filling. Let it sit out before mixing so you don’t end up with lumps.
Spice it your way. Swap in pumpkin pie spice if that’s easier, or play with extra cinnamon if you love it bold.
Pan choice: A springform pan makes slicing and serving cleaner, but a regular cake pan works fine.
Toppings welcome. A dusting of powdered sugar, a dollop of whipped cream, or a drizzle of caramel sauce makes it extra festive.

A Cozy Story from My Kitchen

The first time I made this cake was one chilly November when I wanted something more decadent than pumpkin pie for a family gathering. I brought it out after dinner, and before I even set it on the table, I heard: “Ooooh, what’s that?” By the time dessert plates were cleared, the cake had practically vanished—my uncle even asked if I had another one hiding in the kitchen.

Now, it’s a staple in my holiday lineup. It’s the kind of dessert that feels both nostalgic and exciting, reminding me of family traditions while also making new ones. If pie feels too predictable, this gooey pumpkin delight is the way to shake things up.

What to Serve with Pumpkin Gooey Butter Cake

Classic touch: A light dusting of powdered sugar for a pretty finish.
Ice cream pairing: Vanilla ice cream melts perfectly into the warm gooey center.
Whipped cream swirl: A simple dollop balances the richness.
Holiday spread: Serve alongside pecan pie, apple crisp, or cheesecake for the ultimate dessert table.

How to Store Your Pumpkin Spice Cake

Room temp: Keeps well covered for 1–2 days.
Refrigerator: Lasts up to 5 days in an airtight container (it firms up in the fridge but softens again when brought to room temp).
Freezer: Slice into portions, wrap tightly in plastic and foil, and freeze for up to 2 months. Thaw in the fridge overnight, then warm gently before serving.

Pro tip: Frozen slices make a magical midnight snack—no need to wait for the holidays.

FAQs About Pumpkin Gooey Butter Cake

Can I use canned pumpkin pie filling instead of puree?

No—pumpkin pie filling is pre-sweetened and spiced. Stick with plain puree for best results.

Can I make this in a 9×13 pan instead?

Yes! Just keep an eye on bake time—it may need slightly less since the cake will be thinner.

What’s the difference between gooey butter cake and regular cake?

Regular cake is fluffy throughout, while gooey butter cake has a dense, chewy crust and custard-like center.

Can I use white cake mix instead of yellow?

Absolutely—it’ll be slightly less rich, but still delicious.

How do I know when it’s done if the center is supposed to be gooey?

Look for golden edges and a slight jiggle in the middle. If it’s sloshing like soup, it needs more time.

The Sweetest Finale

This Pumpkin Gooey Butter Cake is everything you want in a fall dessert—easy, comforting, and just indulgent enough to feel special. It’s the Thanksgiving cake that might just outshine the pies, and the pumpkin spice cake that has everyone asking for seconds. Bake it once, and you’ll find yourself making it again every holiday season, maybe even just because it’s Tuesday and you need a little gooey joy in your life.

Discover more delicious recipes by following me on Facebook and Pinterest.