Pumpkin Gooey Butter Cake


I am proud to admit it…I am one of “those” people. Fall is here, and it’s time for pumpkin. Pumpkin bread, pumpkin spice flavored coffee and this version of a gooey cake.

Wait, what? You’ve never tried a gooey cake? There are so many versions of this classic favorite you simply must try it!


  • 1 (18 1/4 oz) package yellow cake mix
  • 1 egg
  • 2 sticks melted and divided butter
  • 1 (15 oz) can pumpkin
  • 1 (8 oz) package softened cream cheese
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 (16 oz) box powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg


Preheat oven to 350 °F.

To make the cake, combine cake mix, 1 stick melted butter and one egg and mix well. Pat the mixture into a lightly greased 13×9-inch baking pan.

Prepare filling:

In a large bowl, beat the cream cheese and pumpkin until smooth. Add the 3 eggs, vanilla, and 1 stick melted butter and beat together.

Next, add the powdered sugar, cinnamon, nutmeg, and mix well.

Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

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Tammy Teague

Tammy Teague

Mansfield native, with roots in Scott County. Daughter, sister, wife and Christian. Education: 1995 MHS graduate; 1999 Arkansas Tech University Graduate - BA in Journalism. Career: Managing Editor - The Citizen; Copy Writer - Southwest Times Record; 20+ years experience in the news.

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