Pumpkin Gooey Cake

This Pumpkin Gooey Cake is a definitely crowd pleaser! Part cake, part pumpkin pie... it's a dessert winner!

Pumpkin Gooey Cake is part cake, part pumpkin pie with a whole lot of deliciousness in between!

This Pumpkin Gooey Cake is a definitely crowd pleaser! Part cake, part pumpkin pie... it's a dessert winner!

Last weekend I attended a church function where a whole bunch of women get together and do crafty things, then eat a pot luck lunch, and then do more crafty things.

It’s pure joy for me.

I signed up to bring a dessert to said “crafty-ness gathering & pot luck.”

MY OTHER RECIPES

It always makes me nervous to bring things for the fear of judgement and lack of interest in my dish.

That was not the case for this Pumpkin Gooey Cake.

My family goes crazy for this super easy Pumpkin Gooey Cake! It's a must for Thanksgiving!

Nope, this cake had loads of interest!

So much interest that a few were asking for the recipe.

Well, here ya go!

It’s actually quite easy. These first three ingredients are what make up the crust to the gooey cake.

Pour the cake mix into a large bowl, along with the melted butter and egg.

Give it a good stir with a wooden spoon until it becomes a soft dough.

Press it into the bottom of a 9×13″ cake pan to form the crust.

Then it’s time to mix up the gooey cake part.

Start off by blending the cream cheese and pumpkin puree together until smooth. Then gradually add the melted butter, eggs {3 eggs, not 2}There is also some vanilla that I forgot to put in the picture too… sorry!

You’ll mix in the pumpkin pie spice and then the WHOLE box of powdered sugar.

Once it’s all blended smooth pour it over the crust.

This Pumpkin Gooey Cake is a definitely crowd pleaser! Part cake, part pumpkin pie... it's a dessert winner!

Bake the cake for about 45-50 minutes. The top will be set around the edges and a little soft-set in the center {hence the name Pumpkin GOOEY Cake}

Let it cool to room temperature. You can chill it in the fridge which tastes great, or room temperature tastes awesome too.

The bottom layer of the cake becomes a delicate yet crispy crust, while the filling retains an ever moist-like richness. It’s very reminiscent of a pumpkin pie, but more light and fluffy and not so dense.

Your Holiday dessert table is not complete without this amazing Pumpkin Gooey Cake!

It’s the perfect crowd pleasing dessert for this fall. Bring it to your next gathering and just watch it disappear.

Wait… maybe you shouldn’t bring it. Keep it at home for yourself.

Better yet… make two.

That’s what I did.

This Pumpkin Gooey Cake is a definitely crowd pleaser! Part cake, part pumpkin pie... it's a dessert winner!

Don’t you just love sharing good food with friends and family?

recipe slightly adapted from Paula Deen on Food Network

Serves 15

Pumpkin Gooey Cake

Pumpkin Gooey Cake is part cake, part pumpkin pie with a whole lot of deliciousness in between!

15 minPrep Time

50 minCook Time

1 hr, 5 Total Time

Save RecipeSave Recipe
Recipe Image

Ingredients

    For the Crust:
  • 1 box yellow cake mix
  • 1 egg
  • 1 stick (1/2 cup) melted butter
  • For the Cake:
  • 8 oz cream cheese; room temp
  • 1 (15oz can) pumpkin puree
  • 1 stick (1/2 cup) melted butter
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 16 oz box of Powdered Sugar
  • Whip Cream (optional)

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl combine cake mix, egg and 1/2 cup melted butter with a wooden spoon until a soft dough forms. Press evenly into the bottom of a 9x13" cake pan. Set aside.
  3. In the bowl of your stand mixer, blend the cream cheese and pumpkin puree until smooth and combined. Be sure to scrap the sides down occasionally.
  4. Add the melted butter, eggs, and vanilla and blend until combined again.
  5. With the mixer running slowly add the pumpkin pie spice and gradually add the powdered sugar until completely blended.
  6. Pour over the prepared crust.
  7. Bake for 45-50 minutes or until the outer edges are set and the middle is still soft set. Don't let it firm up 100%, you still want it slightly gooey in the center.
  8. Let cool to room temp and serve with whipped cream.
  9. Enjoy.
7.6.6
742
https://iwashyoudry.com/pumpkin-gooey-cake/

originally published on 9/18/2012. updated photos on 10/23/2017.

PIN THIS IMAGE TO SAVE THE RECIPE:

This Pumpkin Gooey Cake is a definitely crowd pleaser! Part cake, part pumpkin pie... it's a dessert winner!

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes with a bit of life sprinkled in. Mom to 4 adorable children and dwells in the desert of Southern Utah.
31 Responses
  1. Samantha
    I made these as cupcakes for a fundraiser bake sale. I had a box of french vanilla Cake mix on hand so I used it for the crust. I adjusted the cooking time to about 35 minutes for the cupcakes and omg these were phenomenal!! Loved them and will be making again and again. Thanks for the recipe!!
  2. Karen Howard
    Hi there! I'm always looking for new & interesting recipes. I found you via Recipe Lion & had to check out the ingredients in this one. May I suggest trying it w/some Grated Crystalized Ginger, either mixed into the pumpkin batter and/or as a garnish?That's what I am going to do.Thanks for a great Gooey Yummy recipe I'll be sure to share with all my friends & relatives this Autumn & right through Thanksgiving!
    1. Hi Chris, yes, the powdered sugar gives the filling it's gooey texture. Keep in mind that this is made in a 9x13 pan, and can serve over 12 people, so it's not a terribly large amount when you think about it. Plus, hey, it's dessert. :)
  3. Charlene
    My daughter in law's birthday is Oct. 29th. This is the cake I will be making. Whip cream and a sprinkle of fresh nutmeg should just make it.
  4. I have another dollop of pumpkin left over from pumpkin granola--I have a dinner coming up (with the same recurring potluck-dish-anxiety) and can't wait to try this out! And is that a jeans pocket you have in your picture?? What a great idea!
    1. Yes, but this is more of the lighter, fluffier side of a cheesecake. It's like a hybrid of a cheesecake and a pie and a cake. It's basically awesome-ness all packed into one.

Leave a Reply

Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

I Wash You Dry Newsletter

Popular Categories