Pumpkin Gooey Butter Cakes

Pumpkin Gooey Butter Cake



  • 18 1/4 oz package yellow cake mix
  • 1 Egg
  • 8 tablespoons Butter melted


  • 8 oz Cream Cheese softened
  • 15 oz can pumpkin
  • 3 Eggs
  • 1 teaspoon Vanilla
  • 8 tablespoons Butter melted
  • 16 oz box powdered sugar
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg


  • Preheat oven to 350 degrees F.
  • Combine the cake mix, egg, and butter and mix well with an electric mixer.
  • Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
  • To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
  • Add the eggs, vanilla, and 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.
  • Serve with fresh whipped cream.


  • For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
  • For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
  • For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.


Recipe courtesy Paula Deen

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