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Pumpkin Gooey Butter Cake

Pumpkin gooey butter cake with a buttery yellow cake crust and a thick, spoonable pumpkin cream cheese center that stays gooey after baking. Finish with a very generous powdered sugar dusting for a classic Southern American bar-dessert texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 24 servings
Course: Dessert
Cuisine: Southern American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For cake crust
  • 1 box (15.25 oz) yellow cake mix
  • 0.5 cup unsalted butter, melted
  • 1 egg
For gooey pumpkin filling
  • 8 oz cream cheese, softened
  • 1 can (15 oz) pumpkin puree
  • 3 eggs
  • 1 tsp vanilla
  • 0.5 cup unsalted butter, melted
  • 4 cup powdered sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 extra powdered sugar for serving

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F and grease a 9x13 pan for easy release.
  2. Set up the pan and ingredients so the crust can be pressed and the filling can be beaten without delays.
Make the cake crust
  1. Combine the yellow cake mix, melted unsalted butter, and egg, then mix until evenly moistened.
  2. Press the crust firmly into the greased 9x13 pan to form an even base.
Make the gooey pumpkin filling
  1. Beat the cream cheese smooth until there are no lumps.
  2. Add the pumpkin puree, eggs, and vanilla, then beat until the mixture looks uniform.
  3. Beat in the melted unsalted butter, then gradually add the powdered sugar while mixing.
  4. Mix in the pumpkin pie spice and cinnamon until streak-free and thick.
Assemble and bake
  1. Pour the gooey pumpkin filling over the pressed crust and spread it gently if needed to cover evenly.
  2. Bake for 40-45 minutes at 350F, keeping an eye on the center so it stays gooey—do not overbake.
Cool and serve
  1. Cool the cake completely so the center sets to a thick gooey texture.
  2. Dust very generously with extra powdered sugar right before slicing and serving.

Notes

Pro tip: press the crust firmly for a stable base that contrasts with the soft, gooey center. Store covered in the refrigerator up to 4 days; the sugar-dusted top may soften slightly. Freezing is yes—wrap bars individually and freeze up to 2 months, then thaw in the fridge. For a different take, use reduced-fat cream cheese for a slightly lighter filling while keeping the same mixing and bake timing.