Pumpkin Spice Gooey Butter Cake tastes almost just like pumpkin pie but it is so much easier to make and feeds more people. It is such a delicious pumpkin dessert.
Spice Cake Mix
Pumpkin Spice Gooey Butter Cake is super simple to make and has all the flavors of fall. It’s just like the popular Pumpkin Gooey Butter Cakes and all those other gooey butter cakes you see all over Pinterest and that Paula Deen made so famous, except a box of spice cake mix is used instead of the usual yellow cake mix. When it comes to pumpkin, I don’t think you can have too much cinnamon, nutmeg, and ginger.
Quick and Easy Recipe
The box of spice cake mix is mixed with an egg and a stick of melted butter to make a thick dough that is pressed in the bottom of a 9×13-inch pan. What I love most about this recipe, besides the incredible taste, is the crust layer doesn’t need to be prebaked. You just mix together the batter, pour it on top of the crust dough and bake it all together.
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Recipe Tips
- Be sure not to overbake this cake. It should still be giggly in the middle when you remove it from the oven. Once cooled completely, it will cut into perfect squares.
- You can substitute pumpkin pie spice for the cinnamon, nutmeg, and cloves.
Storage
You’ll want to keep it refrigerated since it has cream cheese in it. Wrapped with plastic wrap, it will keep for 4 to 5 days. I like the way it tastes straight from the fridge. Such an amazing creamy texture! Place a dollop of whip cream on top and get ready to lick your lips!
Can also be frozen for up to 2 months.
How To Serve
Serve at room temperature or chilled with a dollop of whipped cream. Makes a great Thanksgiving dessert.
More Pumkin Desserts
- Coconut Pumpkin Chiffon Pie
- Pumpkin Lush
- Pumpkin Cake Roll
- Marshmallow Pumpkin Pie
- Pumpkin Caramel Poke Cake
- Pumpkin Praline Torte
- Pumpkin Cake with Rum Glaze
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Pumpkin Spice Gooey Butter Cake
Ingredients
Crust
- 1 (16.5-ounce) box Spice Cake mix
- 1 egg
- 8 tablespoons butter, melted
Filling
- 1 (8-ounce) package cream cheese, room temperature
- 1 (15-ounce) can pumpkin
- 3 eggs
- 1 teaspoon vanilla extract
- 8 tablespoons butter
- 4 cups confectioners’ sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- pinch of ground cloves
Instructions
- Preheat oven to 350 degrees and lightly grease a 9X13-inch baking pan.
- In a large bowl, stir together cake mix, egg, and melted butter until mixed well. Press mixture into bottom of prepared pan and set aside.
- Using an electric mixer, beat cream cheese until smooth. Add pumpkin and beat until blended.
- Beat in eggs one at a time.
- Add vanilla, melted butter, confectioners’ sugar, cinnamon, nutmeg, and cloves and beat to combine.
- Pour batter into prepared pan over bottom layer.
- Place in oven and bake for 50 minutes. Let cool before slicing. I like to refrigerate it.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe slightly adapted from Paula Deen.
Oh wow! This recipe looks so delicious. Bring on the pumpkin!! 🙂 Pinned.
Love the extra spice in this pumpkin gooey cake!
Oh I wish I could have at least a slice! 🙂
You had me at gooey-butter! This cake looks fabulous and I LOVE how easy it is to whip together! I need this in my belly, stat! Cheers, girlfriend!
always you make a great pumpkin dessert Christin, the idea of using also spice is amazing
Girl I absolutely adore gooey cake and this one is a must make! I love the pumpkin twist.
Pumpkin spice gooey cake? Yes, Yes, YEEEESSS! This cake looks so gorgeous and so delicious. Perfection, Christin!
I’ve never actually had a gooey butter cake before, but now I need to start! This pumpkin spice version is just calling my name, Christin! Love the flavors!
I agree – you can never have too much cinnamon, nutmeg and ginger when it comes to pumpkin. This looks so good… you always make me hungry and this cake looks incredible! 🙂
To be honest you had me at gooey and I stopped paying attention and just want to lick my screen.