Pumpkin Gooey Butter Cake is the perfect fall dessert! Gooey Butter Cake is a St. Louis specialty and it’s primed for fall in all its pumpkin glory! A butter cake bottom with a deliciously creamy pumpkin “gooey” topping, this will become your new favorite breakfast and dessert :)
What is Gooey Butter Cake?
Gooey butter cake is practically its own food group here in St. Louis! If you have never heard of this dessert before then I want to start out by saying that “I’m sorry!”
I am sorry you have been living without this fabulous goodness for so long and I am sorry for the most perfect recipe I am going to share with you today. Your dessert experience will never be the same and some of your “favorites” will now need to take a back seat to this one right here!
I can’t think of many ways for gooey butter cake to get better…except for this one word…PUMPKIN! After you make this recipe, and you love this recipe, you’ll want to send me presents…I’m not even kidding! Seriously, though…I’ll send you my address :)
Gooey Butter Cake is a dense cake with a buttery yellow base layer topped with a buttery top layer that is meant to be gooey. The top layer’s consistency is more of a relaxed cheesecake.
Is Gooey Butter Cake a Breakfast Item or Dessert?
Make this for a dessert or make it for breakfast or brunch! Either way, pair it with some pumpkin spice coffee and you might have to clear your schedule for the day because it will take you a bit to come back from your pumpkin coma! A. Delicious. Pumpkin. Coma.
Originally this was made as a coffee cake-type breakfast item but with the variations on the original recipe, it has become a dessert staple in St. Louis as well.
I mean, what dish with 16 total tablespoons of butter and 16 ounces of powdered sugar is not to die for?!? You certainly got me!? The cake creates a sweet buttery crust for the delicious pumpkin gooey filling!
How do you store Gooey Butter Cake?
Pumpkin Gooey Buttercake can be covered and stored at room temperature for up to 4 days. It may be refrigerated for up to 1 week. Mine never lasts that long, to be honest! {wink}
This post may contain Amazon Associate and other affiliate links.
As an Amazon affiliate, I earn a small commission from these links at no additional cost to you.
How to Make Pumpkin Gooey Butter Cake
Have everything for this recipe delivered! Instacart saves you time and we all need a little more of that, right? Try InstaCart here!
Pumpkin Gooey Butter Cake
Ingredients
For the Filling:
- 8 ounces cream cheese, 1 package, softened
- 15 ounces pumpkin puree, 1 can
- 8 tablespoons butter, melted
- 3 each eggs
- 16 ounces powdered sugar, 1 box
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F
To prepare the Cake:
- Mix cake mix, butter and egg in large bowl and beat with mixer until combined.1 box cake mix, 8 tablespoons butter, 1 eggs
- Press into a slightly greased 9 x 13 inch baking pan.
To prepare the Filling:
- Beat cream cheese and pumpkin in large bowl with mixer until smooth and creamy.8 ounces cream cheese, 15 ounces pumpkin puree
- Next add eggs and melted butter and beat until combined.3 each eggs, 8 tablespoons butter
- Add powdered sugar, nutmeg and cinnamon and mix until well incorporated.16 ounces powdered sugar, 1 teaspoon ground nutmeg, 1 teaspoon ground cinnamon
- Pour filling onto cake
- Bake 40-50 minutes. Do not overbake as center is supposed to be “gooey”
- When cool, slice and serve. Garnish with whipped topping, powdered sugar or some vanilla ice cream.
Nutrition Estimate
Join my email community and get my recipes delivered straight to your inbox for free!
Don’t Miss Out!
Get all my delicious email recipes straight to your inbox!
More Gooey Butter Cake Recipes from my friends:
- Classic Gooey Butter Cake from Tastes Better from Scratch
- Chocolate Gooey Butter Cake from TidyMom
- Red Velvet Gooey Butter Cake from Southern Bite
- Peanut Butter Chocolate Gooey Butter Cake from The Girl Who Ate Everything
More Thanksgiving recipes from my friends:
Comments & Reviews
sara says
I wonder.. if i could fill a pie crust with the pumpkin mixture..
Cheryl Spangenberg says
You might be able to but it already has cake so there would be a double crust layer. Also I think these proportions may be too much for a pie pan. Unless it’s on the larger size! If you try it, be sure to let me know how it goes!
Mayra Carrier says
For your pumpkin gooey cake , is it pumpkin puree or pumpkin filling you use?
Cheryl Spangenberg says
Pumpkin puree!
Brad says
Do I need to refererate the dessert after it’s cooled down ?
Cheryl Spangenberg says
Hi Brad, you can store gooey butter cake at room temperature for up to 4 days, 1 week in the refrigerator. Ours is normally gone before the 4 days though :)
Lakeisha says
Love the recipe! I want to make this gluten free for Thanksgiving so do you think changing the cake mix to a gluten free mix will yield the same results?
Cheryl Spangenberg says
Hi Lakeisha, I have not personally tried it but I see no reason that you wouldn’t be able to use GF mix! If you try it please let me know how it turns out. Hope you have a great Turkey Day!
Maria Rubio says
Can it be made in Bundt pan?
Cheryl Spangenberg says
I would not recommend that, Maria. The cake base would not cook properly in a bundt pan and the topping-to-cake ratio would be off.