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}
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How to Make Pumpkin Gooey Butter Cake
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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
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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
Jen @ Four Marrs & One Venus says
Yes Please! This would be great with my hot joe right now! Can you flick me some over?! Please!!! :)
Laurie says
OMG!! I need to try this! I have never heard of gooey butter cake in my life. But I plan to heard of in Boston!
Cheryl says
Laurie…I know you will not be disappointed! Let me know how you like it when you make it!
Joanne says
I make it every year pumpkin gooey cake everybody in the family loves it
Charmaine says
Oh my! I have been in search of this recipe for YEARS! Growing up, there was a lady in our church that made this. She had given my mom the recipe and we made it all the time. At some point in my parents last move…about 7 years ago…the recipe got lost…THANK YOU for this!
Cheryl says
Thanks Charmaine! I hope it is as good as you remember! Thanks for stopping by!
Stacie says
This was amazing!!!!
Cheryl says
Thanks Stacie! Good Luck!
Terra says
I am such a butter freak, so I pretty much love this cake:-) It really does look gorgeous! Take care, Terra
Cheryl says
Thanks Terra! I promise you will love it!
Brenda says
This will be one of my Thanksgiving desserts this year. Do you use salted or unsalted butter and pumpkin or pumpkin pie filling?
Cheryl says
Hi Brenda! You will love it! I am making this again for Thanksgiving also! I used unsalted butter and pumpkin (not pumpkin pie filling!) Happy Turkey Day!
Maureen says
What is the measure of the “small”can of pumpkin? Thanks!
Cheryl says
I am so sorry Maureen, I just found your comment in my Spam (stupid filter!) The small can is 15 ounces. You shouldn’t have a problem leaving comments again, I added you to the safe list ;-)
Ann says
when you say small can of pumpkin. how many ounces?
Cheryl Spangenberg says
15 ounces Ann! I hope you enjoy!
Ann says
I am a StL girl. Gooey butter it’s the best! Thanks for this new treat w pumpkin! Go Cards!
Cheryl Spangenberg says
Yay Ann! So happy to meet fellow Cardinals Lovers! So happy to find another STL girl!
Kelly says
This looks amazing! we are big fans of butter around here! i mean, who’s not? What do you think about using pumpkin pie spice instead of nutmeg? If so how much? And would I still use the cinnamon? Thanks! Plan on making this tonight!
Andrea says
I know it’s only September but my hubby LOVES gooey butter cake and fall is in the air… this is a must make it was unbelievable!
Irina says
I only had spice cake mix in my pantry and I used that instead of yellow cake mix. It turned out amazing! Thank you for the wonderful recipe!
Michelle says
Yum! Thank you for clear & well organized directions. A new family favorite!
Melissa rees says
I made this yesterday and it was amazing! I’m wondering if you can bake it in a pie pan? Seems more en vogue to bring pie shaped stuff to Thanksgiving
stacy says
Just made this for thanksgiving & it was a hit. Now my family is making me bake it for my sister’s birthday and Christmas too. Delicious! I didn’t have powdered sugar so I put regular sugar in the blender.
Gina Gentry says
Hi! What kind/brand of cake mix do you prefer when making this cake? Thanks! :)