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.
Well you had me at gooey!! That pumpkin layer sounds so so good!!
Oh my GAWSH. You are seriously killing me with all this moist + gooey pumpkin cake perfection! I mean, your gorgeous photos just capture it all! I need to try this asap!
I adore butter cake! Never thought to make a pumpkin one.
Pinning for sure. 🙂
This cake looks amazing! I NEED to start making some pumpkin dessert soon!
Oh my goodness, this is the most amazing gooey butter cake ever! That pumpkin layer looks perfect and so irresistible! Love how easy it is to make too!
Confession: I’ve never made a Gooey Butter Cake. Ever. Clearly I need to change that! That gooey filling is calling to me!
This is just so brilliant! From the crust to the filling, I think I could finish the entire pan by myself! 😀
This cake looks awesome and my favorite part is how you emphasized the spice! That’s my favorite part of pumpkin baking 🙂
I am yet to try gooey butter cake but it sounds incredible and with pumpkin spice too? Just magical!
This looks fabulous! I don’t think I’ve ever met a dump cake that I didn’t like!