Pinterest Made Me Do It: Pumpkin Gooey Butter Cake


(Elsa got an entire Frozen Entourage)

This year for Halloween, Casey and I were invited to go to trick or treating with our friend and their 5 year old daughter.  Afterwards we would come back to their house for dinner and a game night.  I volunteered to bring the dessert and of course wanted to bring something festive.  I may have shared previously that one of my go-to desserts is the many versions of Paula Deen’s gooey butter cake. They’re easy to make, I frequently have all of the ingredients in my home, and it has almost a 100% success rate of everyone enjoying it.  So, the week before halloween I stumbled across a pumpkin version.  Not being a huge pumpkin fan myself I was a skeptic but it was delicious and a big hit amongst our friends.  So much so, in fact, that the leftovers were eaten for lunch by our friends the next day!  So, here you go another Pinterest Made Me Do It win!

Pumpkin Gooey Butter Cake:


  • Cake:
  • 1 box (18 1/4 ounces) yellow cake mix
  • 1 large egg
  • 8 tablespoons (1 stick) butter, melted
  • Filling:
  • 8 ounces cream cheese, room temperature
  • 1 (15-ounce) can pumpkin puree (NOT pumpkin pie filling)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 tablespoons (1 stick) butter, melted
  • 1 box (16 ounces, or approximately 3 1/2 cups) powdered sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • whipped cream, for serving


  1. Preheat oven to 350. Spray a 9×13 pan with nonstick spray and set aside.
  2. To make your cake, stir together cake mix, egg and butter with a large wooden spoon until well combined. Press the mixture into the bottom of your prepared cake pan, making sure it is smoothed into the corners.
  3. To make the filling, beat the pumpkin and cream cheese at medium speed with an electric mixture until smooth. Add eggs and vanilla and beat well. Add the melted butter and beat until combined. Add the pumpkin pie spice, cinnamon, and nutmeg. Next, add the powdered sugar, 1/4 cup at a time, beating well in between each addition.
  4. Use a spatula to spread the filling on top of the cake base. Bake for 40 to 50 minutes. Do not overbake – when you stick a toothpick into the center of the cake, it should have a few wet crumbs stuck to it when you remove it.

(This pin and all others are saved on my Pinned That Done That board for easy finding and reuse)


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