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close up of gooey butter cake on a plate with a fork

Pumpkin Gooey Butter Cake

Tara Kringlen
Famous in St. Louis, this gooey butter cake is flavored with pumpkin and topped with a crunchy pecan streusel. The best Thanksgiving pumpkin pie alternative!
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 20 squares
Calories 355 kcal



  • 1 boxed yellow cake mix
  • 3 eggs divided
  • 16 tablespoon unsalted butter melted and divided
  • 1 8oz cream cheese softened
  • 14 oz can of pumpkin puree
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 3 cups powdered sugar

Pecan Streusel

  • ½ cup flour
  • cup brown sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon cinnamon
  • 4 tablespoon unsalted butter melted
  • ¾ cup chopped pecans



  • Preheat the oven to 350 °F.
  • Combine the cake mix, egg and 8 tablespoons of melted butter in a medium
    bowl and mix well with whisk or wooden spoon. Using your fingers, push the
    mixture into the bottom of a lightly greased 9 x 13 pan.
  • In the bowl of a stand mixer or using an electric mixer, beat the cream cheese, eggs, pumpkin puree, vanilla, cinnamon and 8 tablespoons of melted butter until smooth. Add the powdered sugar and mix well.
  • Spread over the cake batter. Sprinkle the pecan streusel evenly over the top and bake for about 45 minutes. Do not over bake as the center should be a little gooey! Allow to cool slightly before slicing.

Pecan Streusel

  • Combine the flour, brown sugar, salt and cinnamon in a medium bowl. Add the melted butter and stir until mixed well. Stir in the pecans.


Adapted from Paula Deen


Calories: 355kcal
Keyword gooey butter cake, pumpkin
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