Pumpkin gooey butter cake

Pumpkin Gooey Cake

I don’t have any good family recipes – but I do have a favorite pumpkin gooey butter cake that a friend once shared with me that is so very delicious around the holidays. I made this more in my early 20s when I could afford the calories, but heck, it’s the holidays. The cake will deliver sweet goodness, I promise.



  • 1 (18 1/4-ounce) package yellow cake mix
  • 1 egg
  • 8 tablespoons butter, melted


  • 1 (8-ounce) package cream cheese, softened
  • 1 (15-ounce) can pumpkin
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 1 (16-ounce) box powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg


  • Preheat oven to 350 degrees
  • Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13” by 9” baking pan
  • To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth
  • Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, and nutmeg and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over-bake as the center should be a little gooey
  • Serve with fresh whipped cream

Courtesy of The Food Network