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Gooey Pumpkin Butter Cake


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  • Cake Base:
  • 1 box Betty Crocker™ SuperMoist™ yellow cake mix
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
  • 1 egg
  • Filling:
  • 1 8 ounce package cream cheese, softened
  • 1 15 ounce can pumpkin
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 16 ounce box or bag powdered sugar
  • 2 teaspoons pumpkin pie spice
  • Caramel sauce and candied pecans, for topping



Step 1

Heat oven to 350°F. Line bottom of a 10-inch round springform pan with parchment paper, then lightly spray pan with cooking spray (alternatively, you can use a greased 13 x 9-inch pan).

Cake base: In a large bowl or bowl of a stand mixer, beat cake mix, melted butter and egg until well combined. Spread and press batter evenly into bottom of prepared pan.

Filling: In another large bowl (or clean bowl of a stand mixer), beat cream cheese and pumpkin until well combined. Add melted butter, vanilla and eggs; stir until combined. Stir in powdered sugar and pumpkin pie spice until just combined. Pour batter evenly into pan over cake base.

Bake 1 hour to 1 hour 15 minutes, until center of cake is just set and slightly wobbly (if using a 13x9-inch pan, lessen the baking time). Cool completely on a cooling rack.

Remove sides of springform pan. Serve slices of cake with caramel sauce and candied pecans on top.

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