We’ve made this pumpkin gooey butter cake for Thanksgiving dessert for as long as I can remember. Why mess with perfection, right? And you pretty much know with gooey in the title of the recipe, it’s going to be freakin fantastic. And oh it is.
Just know that you might have to cut back on Thanksgiving seconds {or thirds} to save room for this, otherwise you might eat so much you’ll hurt. Not that I would know from experience or anything. But man-oh-man it is awesome. It kicks pumpkin pie’s butt. Yep, I said it.
Ingredients For the cake:
1 yellow cake mix
1 egg
1 stick butter, melted
Ingredients For the filling:
1 {8 oz} package cream cheese, softened
1 {15 oz} can pumpkin
3 eggs
1 teaspoon vanilla
1 stick butter, melted
3 cups powdered sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions
Preheat oven to 350 F.
In a stand mixer, combine the cake mix, egg, and butter and mix well. Pour mixture into the bottom of a lightly greased 13×9 baking dish. Set aside.
In a separate bowl, beat the cream cheese and pumpkin together until smooth. Slowly add in the eggs, vanilla, and butter, and beat together until combined. Carefully add in the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 45 minutes. Center will still be a little bit gooey, hence the name.
Serve with lots of whipped cream.
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Michelle says
We have given up pumpkin pie for this dessert as well! It is the best!!!
Melissa Diskin says
I love this pie-cake!!! Don’t forget to beat the cream cheese for a minute or 2 when making the filling– it keeps little lumps of cream cheese from showing up in the filling. 🙂
Nicole Barron says
Made this today for Thanksgiving in lieu of pumpkin pie. Wow! This was so easy – and delicious!! We are all calling dibs on the leftovers tomorrow.
Thank you so much for the recipe. It’s a keeper.