Pumpkin Gooey Butter Cake

5 from 2 votes

This two layer Pumpkin Gooey Butter Cake is filled with fall flavors. Rich, moist, creamy, and perfectly spiced for the season.

Prep Time10

Cook Time45

Cool Time1

Total Time1 55

Course: Dessert

Cuisine: American

Servings:

Calories: 428kcal

Preheat oven to 350 degrees Fahrenheit.
Put the cake mix, butter and egg in a mixing bowl. Beat until thoroughly mixed. Spread on the bottom of a greased 9 x 13 inch pan.
1 yellow cake mix, ½ cup butter, 1 egg
Beat the cream cheese in a large bowl until smooth. Add the pumpkin puree and beat until smooth.
8 ounces cream cheese, 15 ounces pumpkin puree
Add the eggs, butter, powdered sugar, cream, cinnamon, ginger, nutmeg and beat until just combined.
3 eggs, ¼ cup butter, 3 cups confectionery sugar, ¼ cup heavy cream, 2 teaspoons cinnamon, ½ teaspoon ginger, nutmeg
Pour the pumpkin mixture over the cake mix.
Bake for about 45-50 minutes. Mixture will be puffed in the center when done and a cake tester or toothpick will pull out clean.
Allow the cake to cool for at least 1 hour before slicing.

Whip the heavy cream with the vanilla and sugar until soft peaks form.
1 cup heavy cream, 1 teaspoon vanilla, ½ cup powdered sugar
Top cake and then sprinkle on a few toffee bits or Fall colored sprinkles or jimmies.
Toffee Bits

Storage:

To Store: Store your cake covered at room temperature for up to three days. You can also store it in an airtight container for up to one week in the refrigerator.
To Freeze: You can freeze the whole cake or cut into slices for up to a month in a freezer safe container.

Tips:

Make sure the cream cheese is softened to room temperature to avoid lumps in the pumpkin mixture.

For best results, use full-fat cream cheese for this recipe. Low-fat alternatives can have stabilizers in them that might affect the texture.

This recipe uses homemade whipped cream, but if you don’t feel like the extra step, you can always use Cool Whip!

This kind of cake tastes better at room temperature and does need to be refrigerated. If you do place it in the fridge, be sure to take it out of the refrigerator at least 30 minutes before serving.

If you want to put in the extra effort, you can substitute the canned pumpkin for fresh pureed pumpkin. The volume will be the same – use one cup fresh puree for one cup canned. A 15 ounce can of pumpkin puree is 1 and 3/4 cup fresh.