If you’ve never experienced a gooey butter cake, prepare for your dessert life to change dramatically. Now imagine that St. Louis classic infused with warm pumpkin spice flavors, a buttery crust that’s somehow both chewy and tender, and a cream cheese-pumpkin filling so luscious it practically melts on your tongue. That, my friends, is Pumpkin Spice Gooey Cake, and it might just be the best thing to happen to fall desserts since the pumpkin spice latte.
I discovered gooey butter cake on a trip to Missouri years ago, and I’ve been obsessed ever since. When autumn arrives and pumpkin mania takes over, I knew I had to combine these two loves. The result exceeded every expectation—a dessert that’s incredibly easy to make (we’re talking cake mix here, folks) but tastes like you spent hours in the kitchen.
The beauty of this pumpkin spice gooey cake lies in its texture gradient. The bottom layer is dense and buttery, almost like a blondie. As you work your way up, it becomes progressively creamier and gooier until you reach that beautiful, slightly crackled top. Each forkful gives you a little bit of everything.
Why This Pumpkin Gooey Cake Will Become Your New Favorite
This pumpkin spice gooey cake is the perfect dessert for so many reasons. First, it starts with a cake mix, which means it’s practically foolproof. Second, the pumpkin and cream cheese combination creates a flavor that’s rich without being overwhelming. Third, it feeds a crowd—one 9×13 pan serves 12-15 people easily.
But the real magic is in that texture. Unlike a regular pumpkin cake that’s uniformly fluffy, or a pumpkin pie that’s uniformly creamy, this gooey cake gives you both experiences in one bite. It’s comfort food elevated to dessert status.
Complete Ingredients for Pumpkin Spice Gooey Cake
For the Crust Layer:
– 1 box yellow cake mix (15.25 oz / 432g)
– 1 large egg
– 1/2 cup (115g) unsalted butter, melted
For the Pumpkin Gooey Layer:
– 8 oz (225g) cream cheese, softened
– 1 can (15 oz) pumpkin puree
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup (115g) unsalted butter, melted
– 3 cups powdered sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon pumpkin pie spice
– 1/4 teaspoon grated nutmeg
For Topping:
– Whipped cream
– Additional cinnamon for dusting
Step-by-Step Instructions for Pumpkin Gooey Cake
Creating the Crust Layer
Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking pan with nonstick cooking spray. Some bakers line the pan with parchment paper for easier serving—this works beautifully if you want clean slices.
In a large bowl, combine the cake mix, one egg, and melted butter. Mix with an electric mixer on medium speed until combined. The mixture will be very thick and somewhat crumbly—this is exactly what you want.
Press this mixture evenly into the bottom of your prepared pan. I like to press mine slightly up the edges to create a bit of a rim that will hold the gooey layer. Don’t worry about making it perfectly smooth; a slightly rustic look adds to the charm.
Preparing the Pumpkin Gooey Layer
In another large bowl, beat the softened cream cheese until smooth and completely lump-free. This step is crucial—any lumps in the cream cheese will remain in your final product.
Add the pumpkin puree and beat until combined. Then add the three eggs one at a time, mixing well after each addition. Beat in the vanilla extract and melted butter.
Reduce your mixer speed to low and gradually add the powdered sugar, mixing until incorporated. Don’t overmix at this stage—we want the filling to be smooth but not overly aerated. Stir in the cinnamon, pumpkin pie spice, and nutmeg until evenly distributed.
Pour this luscious pumpkin mixture over the crust layer, spreading it evenly with a spatula.
Baking to Gooey Perfection
Bake for 40-50 minutes. Here’s the critical part: DO NOT OVERBAKE. The cake is done when the edges are set and slightly golden, but the center still has a gentle jiggle when you shake the pan. It should look almost underdone—this is what creates that signature gooey texture.
Let the cake cool completely in the pan. As it cools, the center will set but remain wonderfully gooey. For best results, refrigerate for at least 2 hours before serving.
Nutritional Information
Each serving of pumpkin spice gooey cake (1/15 of the pan) contains approximately 380-420 calories. The pumpkin does provide some vitamin A and fiber, and if you’re going to indulge in dessert, this one offers more nutritional value than many alternatives.
Serving and Presentation Ideas
Dust each slice with powdered sugar just before serving—it highlights that beautiful crackled top. Add a generous dollop of whipped cream and a light sprinkle of cinnamon or pumpkin pie spice for a restaurant-quality presentation.
For a special touch, drizzle plates with caramel sauce before adding the cake slice. The combination of pumpkin, cream cheese, and caramel is absolutely divine.
Perfect Pairings for Pumpkin Gooey Cake
This rich dessert pairs beautifully with: – Strong coffee or espresso – Hot apple cider – Vanilla ice cream (the cold against the room-temperature cake is wonderful) – Dessert wines like Moscato or ice wine
Recipe Variations
Chocolate Swirl: Swirl Nutella or melted chocolate into the pumpkin layer before baking.
Pecan Praline: Press chopped pecans into the crust layer and drizzle the finished cake with praline sauce.
Spice Cake Base: Use spice cake mix instead of yellow for an even more intensely spiced flavor.
Maple Version: Replace half the powdered sugar with maple sugar for a maple-pumpkin variation.
Frequently Asked Questions
Why is my cake not gooey enough? You probably overbaked it. The center should still wobble slightly when the cake comes out of the oven. It continues setting as it cools.
Can I make this ahead? Absolutely! This cake actually tastes better after refrigerating overnight. Make it a day ahead for best results.
Can I freeze pumpkin gooey cake? Yes! Freeze well-wrapped for up to 3 months. Thaw overnight in the refrigerator.
Conclusion
This Pumpkin Spice Gooey Cake has become my most-requested fall dessert, and for good reason. It combines the ease of a cake mix recipe with the sophistication of a pumpkin cheesecake, all wrapped up in that irresistible gooey texture. Make it once, and it will become a permanent part of your autumn dessert rotation.