Fall Favorite: Pumpkin Gooey Butter Cake

Fall is my absolute favorite time of the year for anything pumpkin: pumpkin spice latte from Starbucks, my mom’s traditional pumpkin pie, pumpkin bread from my mother-in-law, and of course Pumpkin Gooey Butter Cake!

I know it’s a St. Louis favorite, but some of you might not know what gooey butter cake is. Hmm… how can I put it? Uh, it’s the most delicious thing on the face of the earth!

The ol’ St. Louis story goes that was created in the 1930s by a baker who was trying to make cake batter and accidentally reversed the proportions of sugar and flour.

Through the years I’ve tried many gooey butter cakes, but Paula Deen’s pumpkin version is by far the best!

INGREDIENTS for Pumpkin Gooey Butter Cake:


  • 1 18 1/4-ounce package yellow cake mix
  • 1 egg
  • 8 tablespoons butter, melted


  • 1 15-ounce can of pumpkin
  • 1 8-ounce package cream cheese, softened
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 1 16-ounce box powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg


Preheat oven to 350 degrees.

To make the cake, combine all of the ingredients and mix well.  And don’t worry, the mixture will still be a little crumbly after it’s combined.

Pat the mixture into a lightly greased 13×9-inch baking pan or two round pans. I used a spoon to even it all out!

Prepare 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.

pumpkin gooey butter cake 1

Absolutely delicious! Along with the traditional pumpkin pie, my family likes to serve this dessert after Thanksgiving dinner.

Hope y’all enjoy this tasty treat from St. Louis! Maybe next time I’ll introduce you guys to another local favorite: toasted ravioli  :)


  1. says

    Really, I’m the first comment? This looks crazy good Erin!! I have everything to make this except the cake mix. I’ll be pinning the recipe and definitely making it in the near future. Thanks soo much for sharing! I LOVE anything pumpkin. If you do too, you should come by and check out my super easy pumpkin spice cake. Hope you’re having a great weekend. = )

    ~ Catie

  2. says

    How can I not try this recipe … It’s pumpkin, it’s easy and it’s from Paula Deen… Thank you for sharing the recipe your pictures and tutorial. This was a very nice post!

  3. says

    OMG! I grew up in the STL area and while I loved ooey gooey butter cake, I took them for granted. Then I moved to Champaign where they couldn’t be found and then to Chicago where people look at me like I’m nuts when I ask for one! I haven’t had one in YEARS! Thanks for the recipe, I will definitely be testing this one!

  4. says

    DEFINITELY trying this one…TODAY!! Have a friend recently discharged from hospital, and it’s my turn to do dessert for her…she’ll LOVE this!! Thanks loads!

  5. Patti says

    Love that this makes two…I’m gonna try and freeze one for a last minute dessert surprise! Thanks for sharing!!

  6. Jen says

    Ok so I just made everything according to your directions…did the filling really need 3 eggs, a stick of melted butter, and everything else? I have made this before, but the filling was just the 4 cups of powdered sugar and the cream cheese. This called for that, plus butter, plus pumpkin, plus an extra egg, and the filling turned out really runny (not the consistency you have in the picture above). I have it in the oven right now with the crust, but I’m afraid it’ll turn out interesting. Can you just verify that the filling ingredient list is right? Thanks!

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