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Pumpkin Gooey Butter Cake

Pumpkin pie lovers will adore this easy cake -- the pumpkin pie filling is baked into a spice cake crust, so you don't have to worry about pie dough, and you can get straight to the best part -- the rich pumpkin filling topped with whipped cream!
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  • Level: Easy
  • Total: 1 hr 55 min (includes cooling time)
  • Active: 15 min
  • Yield: 10 to 12 servings
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Nonstick cooking spray, for the pan

One 15.25-ounce box spice cake mix

2 large eggs

1 teaspoon vanilla extract

1 1/2 sticks unsalted butter, melted and cooled


One 8-ounce package cream cheese, at room temperature

3 large eggs

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

One 15-ounce can pumpkin puree

4 tablespoons unsalted butter, melted and cooled

3 1/2 cups confectioners' sugar

Sweetened whipped cream, for serving


  1. For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray. Combine the cake mix, eggs and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
  2. For the filling: Beat the cream cheese in a clean mixer bowl with the paddle until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the eggs, pumpkin pie spice and vanilla and beat until smooth. Add the pumpkin and butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
  3. Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool. Cut into squares and serve topped with whipped cream.
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