Cheddar Garlic Rigatoni Recipe – Easy & Cheesy

Is there anything better than the cozy, spiced scent of pumpkin baking in the oven? This Pumpkin Gooey Butter Cake is my absolute favorite autumn magic trick. It starts with a simple mix, transforms into something spectacular, and never fails to bring a chorus of “wows” from my family. It’s the dessert I’m always asked to bring to Friendsgiving, and honestly, I’m happy to oblige. Let’s bake some happiness together!

The Story Behind This St. Louis Classic

This deliciously gooey cake has a fun history! The original Gooey Butter Cake is a beloved St. Louis tradition, supposedly created by accident in the 1930s. A baker mixed up the proportions of butter and sugar in a coffee cake, and instead of a flop, he created a sticky, sweet sensation. My pumpkin version is a modern, seasonal twist on that happy accident. It combines the ease of a cake mix with the rich, custardy texture of a pumpkin cheesecake. It’s a beautiful blend of old-school comfort and festive fall flavor that feels both classic and brand new.

Why You’ll Fall in Love With This Pumpkin Cake

You will adore this recipe for so many reasons! First, it’s incredibly easy. The crust comes together in minutes. The filling is basically a dump-and-mix situation. Second, the texture is pure magic—a firm-ish bottom layer gives way to a soft, almost pudding-like pumpkin center that is simply irresistible. Finally, it’s impossibly versatile. Serve it warm, cold, with whipped cream, or just by its glorious self. It’s a guaranteed crowd-pleaser that looks like you spent hours, but we’ll keep our little secret.

Perfect Occasions for a Slice of Gooey Goodness

This cake is your new go-to for any fall gathering! It’s a star at Thanksgiving dessert tables (beside the pie, of course). It’s perfect for a cozy Halloween night or a weekend bonfire. I love baking it for my book club or as a “welcome to the neighborhood” treat. Any day that calls for a warm hug in dessert form is the right day for this pumpkin gooey butter cake.

What You’ll Need: The Ingredients List

Gather these simple ingredients. Remember, room temperature is key for a smooth filling!

1. 1 box yellow cake mix
2. 4 large eggs (1 separated for the crust)
3. 8 ounces unsalted butter (2 sticks, melted)
4. 1 1/2 cups pumpkin puree (not pumpkin pie filling)
5. 8 ounces cream cheese, softened
6. 1 tablespoon vanilla extract
7. 1 cup packed dark brown sugar
8. 1 teaspoon ground cinnamon
9. 1 teaspoon ground nutmeg
10. 1/4 teaspoon ground ginger

Easy Swaps: Substitution Options

No worries if you’re missing something! Here are some simple swaps:

• Cake Mix: A spice cake mix is a fantastic alternative for extra warmth.
• Pumpkin: Sweet potato puree works beautifully for a similar flavor and texture.
• Cream Cheese: Full-fat is best for texture, but reduced-fat will work in a pinch.
• Spices: You can use 2 1/4 teaspoons of pumpkin pie spice in place of the individual cinnamon, nutmeg, and ginger.
• Pan: A 9×13 inch baking pan works if you don’t have a springform. The baking time will be slightly less.

Let’s Get Baking: Your Step-by-Step Guide

Step 1: Prep Your Pan and Oven

First, crank your oven to 350°F (175°C). This gives it plenty of time to get perfectly hot. Grab your springform pan and line the bottom with a round of parchment paper. A quick spray of cooking spray around the sides will guarantee your cake releases like a dream. The scent of melted butter and pumpkin is about to fill your kitchen, and it’s the best kind of aromatherapy!

Step 2: Make the Press-In Crust

In a medium bowl, combine the yellow cake mix, one stick of the melted butter, and one egg. Use a fork or your hands to mix it. It will form a thick, slightly crumbly dough that holds together when pinched. Pro tip: Reserving the extra egg white from your separated egg? You can add it here if your dough feels too dry. Now, press this dough firmly and evenly into the bottom of your prepared pan. This is your cake’s sturdy, buttery foundation.

Step 3: Create the Luscious Pumpkin Filling

Now for the star of the show! In a large bowl, place the softened cream cheese and pumpkin puree. Use an electric mixer on medium to beat them until smooth and completely combined—no cream cheese lumps allowed! Next, beat in the remaining 3 eggs, the second stick of melted butter, dark brown sugar, vanilla, and all those wonderful spices: cinnamon, nutmeg, and ginger. Beat for about 2 minutes until the mixture is silky, homogenous, and smells like autumn in a bowl.

Step 4: Assemble and Bake to Gooey Perfection

Slowly pour your gorgeous pumpkin filling over the pressed-in crust. Use a spatula to spread it gently into an even layer. The vibrant orange against the pale crust is so pretty! Place the pan in the center of your preheated oven. Bake for 40 to 50 minutes. You want the top to be a deep golden brown, and the edges to be set, but the center should still have a slight jiggle—that’s the “gooey” we’re after! Chef’s tip: Start checking at 40 minutes. Over-baking is the enemy of gooeyness.

Step 5: The Crucial Cool Down

When done, remove the cake from the oven. Resist all urges to cut into it immediately! Let it cool in the pan on a wire rack for at least 10 minutes. If using a springform, you can run a knife around the edge and carefully release the ring. For the best, cleanest slices and ideal texture, letting it cool completely is worth the wait. The filling will finish setting as it cools.

Timing is Everything

Planning makes perfect. Here’s your timeline:

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Cooling Time: 10 minutes (minimum), 1 hour for best slicing
• Total Time: About 1 hour 10 minutes, plus cooling

My Chef’s Secret for the Best Texture

My number one secret? Truly room-temperature ingredients. Take the cream cheese and eggs out at least an hour before baking. This allows them to blend smoothly into the filling without any lumps. It also prevents you from over-mixing, which can incorporate too much air and lead to cracking. A smooth, lump-free batter bakes into the creamiest, dreamiest gooey center.

A Little Extra Info: Pumpkin Power

Did you know most canned “pumpkin puree” is actually a blend of different squash varieties? Dickenson squash is a common one. These squashes are chosen for their smooth texture and sweet flavor, which is actually more consistent and tasty than some field pumpkins! So, feel good about grabbing that can—it’s been perfected for baking.

Gear You’ll Need

You likely have everything already!

• 9 or 10-inch springform pan or round cake pan
• Parchment paper
• Electric mixer (hand or stand)
• Two mixing bowls (one medium, one large)
• Spatula
• Measuring cups and spoons

Storing Your Pumpkin Gooey Butter Cake

This cake stores wonderfully. At room temperature, keep it covered with foil or in a cake carrier for 2-3 days. The texture remains beautifully soft.

For longer storage, pop it in the refrigerator. It will stay fresh for up to 5 days. The chill firms it up a bit, making for wonderfully clean slices. I sometimes prefer it cold!

Yes, you can freeze it! Wrap the whole cake or individual slices tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

My Best Tips and Advice for You

• Room Temp is Key: I can’t stress this enough. Soft cream cheese blends seamlessly.
• Don’t Over-Bake: The center should jiggle slightly when you shake the pan. It sets as it cools.
• Cool Completely to Slice: Warm cake is tempting, but it will be messy. Patience gives you perfect wedges.
• Use Pure Pumpkin: Double-check your can label to ensure it says “100% pumpkin puree,” not “pumpkin pie filling.”

Presentation Ideas to Impress

A little dressing up makes it extra special! Here are a few ideas:

• Dust the top with a snowfall of powdered sugar just before serving.
• Add a dollop of freshly whipped cream or a scoop of vanilla ice cream on the side.
• Drizzle individual plates with caramel sauce or a little maple syrup.
• Garnish with a few toasted pecans or walnuts for a nice crunch.
• Serve on a beautiful cake stand with festive fall napkins.

Love This? Try These Healthier Twists!

Want to lighten it up or try something new? Experiment with these fun variations:

1. Gluten-Free Pumpkin Gooey Cake: Use a gluten-free yellow cake mix and ensure all other ingredients are certified gluten-free.
2. Dairy-Free Delight: Swap butter for a plant-based stick butter (like Miyoko’s or Earth Balance) and use dairy-free cream cheese. Coconut oil can work for the crust in a pinch.
3. Lower-Sugar Option: Reduce the brown sugar in the filling to 3/4 cup. Use a sugar-free yellow cake mix for the crust.
4. Sweet Potato Gooey Butter Cake: Replace pumpkin puree with an equal amount of mashed sweet potato for a different, equally delicious flavor.
5. Chocolate Swirl Version: Add 1/2 cup of chocolate chips to the filling, or swirl in 1/4 cup of melted chocolate after pouring the batter into the pan.
6. Individual Mini Cakes: Bake the batter in a greased muffin tin for about 20-25 minutes for perfect personal-sized treats.

Common Mistakes to Avoid

Mistake 1: Using Cold Ingredients

This is the biggest culprit for a lumpy filling. Cold cream cheese will never blend smoothly into the other ingredients, no matter how long you mix. You’ll end up with tiny white flecks throughout your beautiful pumpkin filling. To avoid this, plan ahead. Take your cream cheese and eggs out of the fridge about 60-90 minutes before you start baking. They should feel cool to the touch, not cold.

Mistake 2: Over-Baking the Cake

The name of the recipe has “gooey” right in it! Over-baking is the fastest way to turn it into a “dry and cakey butter cake.” The center should still have a slight wobble when you gently shake the pan. It will look slightly underdone, but it continues to set as it cools. Start checking at 40 minutes. If the top is golden and the edges are puffed, it’s likely done. A toothpick inserted near the edge should come out clean, but the center will be moist.

Mistake 3: Cutting Into a Hot Cake

I know the temptation is real. The smell is incredible! But if you cut into this cake while it’s still hot, the gooey center will run everywhere, and you’ll have a mess on your hands (and plate). The structure needs time to firm up. Let it cool in the pan for at least 10 minutes. For perfect, clean slices that hold their shape, let it cool completely. It’s worth the wait for that perfect texture.

Mistake 4: Over-Mixing the Filling

Once you add the eggs to the pumpkin and cream cheese, mix just until everything is combined and smooth. Over-mixing on high speed incorporates too much air. This can cause the filling to puff up dramatically in the oven and then fall and crack as it cools. You want a dense, creamy texture, not a fluffy, soufflé-like one. Mix on medium speed and stop as soon as you see no more streaks.

Your Pumpkin Gooey Butter Cake Questions, Answered

Can I make this recipe ahead of time?

Absolutely! This cake is a fantastic make-ahead dessert. You can bake it completely, let it cool, and then cover it tightly. It will stay fresh at room temperature for up to 2 days or in the refrigerator for up to 5 days. The flavors often meld and become even better the next day. I often bake it the night before a big gathering to save myself time and stress.

Why did my cake crack on top?

A few small cracks are normal and nothing to worry about! They add character. However, large cracks usually mean the cake baked a bit too quickly or the oven temperature was too high. To prevent major cracking, ensure your oven is properly calibrated with an oven thermometer. Also, avoid over-mixing the filling, as this adds air that expands and then collapses. A water bath is not necessary for this recipe, but if cracking is a constant issue, you can try placing a pan of hot water on the rack below the cake while it bakes to add steam.

Is pumpkin puree the same as pumpkin pie filling?

No, they are not the same, and using the wrong one will affect your recipe. Pumpkin puree is just cooked, mashed pumpkin (or squash) with nothing else added. Pumpkin pie filling already has sugar, spices, and other additives mixed in. For this recipe, you need 100% pure pumpkin puree. Using pie filling would make your cake far too sweet and could change the setting texture. Always check the can label carefully!

Can I use a different size or type of pan?

Yes, you have options! A standard 9×13 inch baking pan works well. The cake will be thinner and will bake faster, so start checking for doneness around 30-35 minutes. A 9-inch square pan will give you a thicker cake, more similar to the springform version. Just be sure to adjust the baking time accordingly and keep a close eye on it. The “jiggle test” is your best guide for doneness no matter what pan you use.

How do I know when the cake is done baking?

The visual cues are your best friends here. The top will be a rich, golden brown color, and the edges will look set and will have started to pull slightly away from the sides of the pan. When you give the pan a gentle shake, the center should have a distinct, slight jiggle—it should not look liquidy, but it should wobble like firm jelly. A toothpick inserted about an inch from the edge should come out clean, but the very center may still have some moist crumbs attached. Remember, it keeps cooking as it cools!

Can I freeze Pumpkin Gooey Butter Cake?

You sure can! Freezing is a great way to have dessert on hand. Let the baked cake cool completely first. Then, you can freeze the whole cake or individual slices. Wrap it very tightly in plastic wrap, followed by a layer of aluminum foil or place it in a heavy-duty freezer bag. It will keep well for up to 3 months. To serve, thaw it overnight in the refrigerator. You can bring it to room temperature or enjoy it cold.

What’s the best way to get clean slices?

A sharp, thin-bladed knife is the key. Run the knife under very hot water, wipe it dry, and then make your cut. The heat helps the knife glide through the creamy filling without sticking and dragging. Wipe the blade clean and reheat it under water for each slice. This gives you beautiful, restaurant-quality presentation every single time.

My filling is lumpy. What did I do wrong?

Lumps almost always come from cream cheese that wasn’t soft enough. If you have small lumps in your unbaked batter, you can try to press it through a fine-mesh sieve—it’s a bit of work but can save it. For next time, ensure your cream cheese is truly room temperature. You can also beat the cream cheese alone first until it’s perfectly smooth, then add the pumpkin and beat again, before adding the other ingredients. This extra step guarantees a silky texture.

Do I have to use a springform pan?

No, a springform pan is just very convenient for easy removal and serving. If you use a regular round cake pan, make sure to line the bottom with parchment paper and grease the sides well. To serve, you can cut and serve slices directly from the pan. If you want to remove the whole cake, let it cool completely, then run a knife around the edges. Place a plate on top, flip it over, remove the pan bottom and parchment, then place your serving plate on top and flip it right-side-up again.

Can I add nuts or chocolate chips to this recipe?

Of course! Feel free to customize. Stir 1/2 to 3/4 cup of chopped pecans, walnuts, or even semi-sweet chocolate chips into the pumpkin filling just before pouring it over the crust. You could also sprinkle some on top before baking for a nice texture contrast. Just be aware that adding mix-ins may require an extra minute or two of baking time. I love the crunch pecans add to the creamy filling.

Go Bake Some Autumn Magic

There you have it—my beloved, tried-and-true Pumpkin Gooey Butter Cake recipe. It’s more than just a dessert; it’s a warm, spiced hug on a plate. It brings people together and creates the coziest memories. I hope this cake becomes a cherished tradition in your home, just like it is in mine. Now, preheat that oven, and get ready for the compliments to roll in. Happy baking, friend!