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Using a boxed cake mix, this gooey dessert layers a tender vanilla cake base with a rich, buttery pumpkin topping and finishes with a crunchy pecan streusel. Boxed cake mixes get a bad rap, but they help create the classic texture that makes this pumpkin gooey butter cake so irresistible — an ideal alternative to traditional pumpkin pie for Thanksgiving and fall gatherings.
Thanksgiving is just around the corner and this pumpkin gooey butter cake is my go-to when I want something pumpkin-forward but with more texture and richness than a standard pumpkin pie. If you don’t love pumpkin pie’s smooth, uniform texture, this cake delivers pumpkin flavor in a creamier, slightly gooey format with the added crunch and nuttiness of pecan streusel on top.
What Is Gooey Butter Cake?
Gooey butter cake is a beloved St. Louis specialty that dates back to the 1930s. The traditional version features a dense, buttery yellow cake base topped with a gooey layer made from cream cheese, sugar and eggs. The result is a rich, slightly underbaked center with a tender crust around the edges. Often dusted with powdered sugar, gooey butter cake is enjoyed for breakfast, brunch or dessert and has a nostalgic, comforting appeal.
How to Make Pumpkin Gooey Butter Cake
This pumpkin version keeps the original’s simple charm by using a boxed yellow cake mix for the base. The box mix creates a reliable crust that contrasts perfectly with the creamy pumpkin-cream cheese layer. A buttery pecan streusel on top adds texture and a toasty, nutty finish.
The method is straightforward: press a simple mixture of cake mix, melted butter and an egg into a greased 9 x 13 pan to form the base. Whip together cream cheese, pumpkin puree, eggs, melted butter, vanilla, cinnamon and powdered sugar for the gooey pumpkin layer. Spread this mixture over the crust and top with a streusel made from flour, brown sugar, melted butter and chopped pecans. Bake until the edges are set and the center still holds a little jiggle — the slight gooeyness is the hallmark of this cake.
Serve the cake slightly warm or at room temperature. It keeps for several days covered at room temperature and longer if refrigerated. Because it’s rich, cutting it into small squares is recommended. This pumpkin gooey butter cake is a crowd-pleasing alternative to pumpkin pie and a great addition to any fall dessert table.
For those who want a printable format or to save the recipe details, the full recipe card follows below.
Pumpkin Gooey Butter Cake
Ingredients
Cake
- 1 boxed yellow cake mix
- 3 eggs, divided
- 16 tablespoons unsalted butter, melted and divided
- 1 8oz package cream cheese, softened
- 15 oz can pumpkin puree
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Pecan Streusel
- 1/2 cup flour
- 1/3 cup brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 4 tablespoons unsalted butter, melted
- 3/4 cup chopped pecans
Instructions
Cake
- Preheat the oven to 350°F (175°C).
- Combine the boxed cake mix, 1 egg and 8 tablespoons melted butter in a medium bowl. Mix until combined, then press the mixture evenly into the bottom of a lightly greased 9 x 13-inch pan to form the crust.
- In a stand mixer or with an electric mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, pumpkin puree, vanilla, cinnamon and the other 8 tablespoons melted butter. Beat until well combined. Gradually add the powdered sugar and mix until smooth.
- Spread the pumpkin-cream cheese mixture evenly over the cake crust. Sprinkle the pecan streusel over the top. Bake for about 45 minutes, until the edges are set but the center still has a slight jiggle — do not overbake. Allow to cool slightly before slicing into squares.
Pecan Streusel
- Combine the flour, brown sugar, salt and cinnamon in a medium bowl. Add the melted butter and stir until the mixture clumps together. Fold in the chopped pecans and scatter the streusel evenly over the pumpkin layer before baking.