Pumpkin Gooey Cake is the ultimate fall dessert-made with spiced pumpkin filling and a buttery cake base that melts in your mouth with every bite. Perfect for holidays or cozy nights in!
There’s something so comforting about making pumpkin gooey cake-it fills your kitchen with the warm, cozy scent of pumpkin spice and buttery goodness. This easy dessert starts with a simple cake mix base, topped with a rich, creamy pumpkin layer that bakes into that signature soft, gooey texture. It’s the kind of recipe that feels a little nostalgic, a little indulgent, and completely perfect for fall gatherings, holiday tables, or just because you’re craving something sweet and comforting.
Please let us know what you think in the comments or ratings below!
Try some of our other favorite cakes, such as: Orange Creamsicle Cake, Cinnamon Roll Dump Cake, Strawberry Earthquake Cake, or Southern Hummingbird Cake.
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Ingredients for Pumpkin Gooey Cake
- yellow cake mix
- pumpkin puree
- eggs
- butter
- cream cheese
- powdered sugar
- pumpkin pie spice
FAQs
That’s totally normal! The center is supposed to be soft and slightly gooey. It will continue to set as it cools.
Yes. Because of the cream cheese and pumpkin filling, it should be stored in the refrigerator. Cover tightly and refrigerate for up to 4-5 days.
Absolutely! This cake is actually even better the next day once the flavors have had time to meld together. Just store it in the fridge until ready to serve.
Yes! Wrap individual slices or the whole cake tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
It may be underbaked or have too much liquid in the pumpkin mixture. Make sure to measure carefully and bake until the edges are set and the center is only slightly soft.
Top Tips
- Use room temperature cream cheese for a smooth, creamy pumpkin filling with no lumps.
- Mix the cake base just until combined to keep the texture soft and tender.
- Spread the pumpkin mixture evenly across the top so every slice of pumpkin gooey cake has plenty of rich filling.
- Do not overbake. The center should still be slightly soft when you remove it from the oven since it will continue to set as it cools.
- Let the cake cool completely before cutting for cleaner slices and the perfect gooey texture.
- Chill the cake in the refrigerator before serving if you prefer a firmer pumpkin dessert.
- Top with powdered sugar, whipped cream, or caramel sauce for an extra delicious fall dessert.
- Try using spice cake mix instead of yellow cake mix for even more warm pumpkin spice flavor.
- Store leftover pumpkin gooey cake covered in the refrigerator for up to 5 days.
- Easy pumpkin gooey cake recipe is perfect for Thanksgiving dessert tables, fall parties, and holiday gatherings.
How to make Pumpkin Gooey Cake
- Preheat the oven to 350°F and grease a 9x13-inch baking dish.
- In a large bowl, combine the yellow cake mix, egg, and melted butter until a thick dough forms.
- Press the dough evenly into the bottom of the prepared baking dish.
- In another large bowl, beat the cream cheese until smooth.
- Add the pumpkin puree, eggs, vanilla extract, melted butter, powdered sugar, cinnamon, and pumpkin pie spice. Beat until fully combined and smooth.
- Pour the pumpkin mixture over the cake base and spread evenly.
- Bake for 40 to 45 minutes, or until the edges are set and the center is still slightly soft.
- Allow the cake to cool completely before slicing. For the best texture, refrigerate for at least 1 hour before serving.
Pumpkin Gooey Cake
Ingredients
For the Crust
- 1 box yellow cake mix
- 1 large egg
- ½ cup unsalted butter, melted
For the Pumpkin Filling
- 8 oz cream cheese, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 15 oz can pumpkin puree
- ½ cup unsalted butter, melted
- 1 tablespoon pumpkin pie s[ice
- 3 cups powdered sugar
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch baking dish.
- In a large bowl, combine the yellow cake mix, egg, and melted butter until a thick dough forms.
- Press the dough evenly into the bottom of the prepared baking dish.
- In another large bowl, beat the cream cheese until smooth.
- Add the pumpkin puree, eggs, vanilla extract, melted butter, powdered sugar, cinnamon, and pumpkin pie spice. Beat until fully combined and smooth.
- Pour the pumpkin mixture over the cake base and spread evenly.
- Bake for 40 to 45 minutes, or until the edges are set and the center is still slightly soft.
- Allow the cake to cool completely before slicing. For the best texture, refrigerate for at least 1 hour before serving.
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