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+ servings
Pumpkin Gooey Butter Cake
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
 

Try this luscious pumpkin gooey butter cake recipe! It's easy to make with pantry staples. No box mix required! So perfect for fall or for the holidays.

Course: Dessert, Snack
Cuisine: American
Keyword: paula deen pumpkin gooey butter cake, pumpkin gooey butter cake, pumpkin gooey cake, pumpkin ooey gooey butter cake
Servings: 15
Calories: 391 kcal
Ingredients
For the cake layer:
For the pumpkin gooey butter filling:
Optional garnishes:
  • powdered sugar
  • sweetened whipped cream
  • pepitas or chopped pecans or walnuts
Instructions
To make the cake layer:
  1. Preheat the oven to 350 degrees F, mist a 9x13-inch pan with non-stick spray, and line it with parchment.

  2. Place the flour, brown sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine.

  3. Stir in the egg and melted butter until combined, and transfer the mixture to the prepared pan, pressing it into an even layer.

To make the pumpkin gooey butter filling:
  1. Place the cream cheese and pumpkin in a large bowl and beat together until smooth.

  2. Add the eggs, vanilla, and butter, mixing until well-combined.

  3. Stir in the powdered sugar, cinnamon, and nutmeg, and mix well.

  4. Pour the filling over the cake layer and bake for 40 to 50 minutes, or until the edges are set but the center is still wobbly.

Recipe Notes

*If you've never tried freshly grating whole nutmeg, you should!  You only need a tiny bit and the flavor is off the charts.

This recipe was inspired by Paula Deen's world famous Pumpkin Gooey Butter Cake.

Nutrition Facts
Pumpkin Gooey Butter Cake
Amount Per Serving
Calories 391 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 93mg31%
Sodium 244mg11%
Potassium 158mg5%
Carbohydrates 53g18%
Fiber 1g4%
Sugar 39g43%
Protein 4g8%
Vitamin A 5057IU101%
Vitamin C 1mg1%
Calcium 61mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.