Pumpkin Pie Gooey Butter Cake

This Pumpkin Pie Gooey Butter Cake is it!  It’s the cake you need if pumpkin pie is not your thing but you want to keep it Thanksgiving-ish.

It’s a delicious spiced butter cake topped with a pumpkin pie mixture that, when baked, is out of this world!

The biggest issue I find with pumpkin pie is that not everyone loves the texture.  But switch it up and give them this cake and you will be their hero!

It’s an interesting cake.  It’s got a base that is a cake and the top is a pie.  Hmmm…

And, it’s all baked at one time without using a mixer.  I’m already loving this one!

Whisk together all of the dry ingredients.  In a separate large bowl, whisk together butter, sugars, egg, vanilla and vinegar.  Pour in the dry ingredients and fold the batter together.

Spread the batter into a springform pan and set aside.

Make the pumpkin pie filling by whisking the cream cheese and pumpkin purée together.  Whisk in the powdered sugar, followed by the vanilla, eggs, cinnamon and salt.

Pour this evenly over the top of the cake batter.  Bake it for 35-40 minutes.  Once cooled, top it with a dusting of powdered sugar and enjoy it!

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Lastly, if you make Pumpkin Pie Gooey Butter Cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Pumpkin Pie Gooey Butter Cake

Makes: 8 servings

Prep Time: 15 minutes

Bake Time: 35-45 minutes minutes

Total Time: 1 hour


Spice Cake:

  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 large egg, room temp
  • 1 tsp vanilla extract
  • 1 tsp apple cider or white distilled vinegar
  • 1 & 1/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp kosher salt

Pumpkin Pie Filling:

  • 4 ounces full fat cream cheese, room temp
  • 1/2 cup pumpkin purée (not pumpkin pie filling)
  • 2 cups powdered sugar
  • 1 large egg + 1 egg yolk, room temp
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Pinch of kosher salt


Spice Cake:

Preheat the oven to 350F. Spray the inside of a 9″ springform pan with nonstick spray and line the bottom with parchment paper.

In a medium bowl whisk together the flour, baking powder, spices, and salt. Set aside.

In a large bowl whisk together the butter and sugars, followed by the egg, vanilla, and vinegar.

Pour in the dry ingredients and use a rubber spatula to fold the batter together.

Spread the batter in the bottom of the prepped pan and set aside.

Pumpkin Pie Filling:

In a medium bowl, whisk together the cream cheese and pumpkin. This can be done so by hand or using an electric mixer.

Whisk in the powdered sugar one cup at a time, followed by the vanilla, eggs, cinnamon, and salt.

Pour the pumpkin pie filling over the spice cake. It should self level, so there’s no need to spread it even.

Bake for 35-40 minutes. When the cake is fresh from the oven, carefully run a knife around the edge of the pan to prevent the cake from sticking to the sides.

Allow the cake to cool in the pan for 20 minutes, then remove the springform ring and continue to cool to room temperature. Chilling the cake will speed up this process.

Once cooled, top with a light dusting of powdered sugar, slice, and enjoy!

Recipe by Butternut Bakery


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    Recipe Reviews

    Avarage Rating:
    • 5 / 5
    Total Reviews:( 1 )
    • Harry

      This looks so tasty. Btw Fran, last week’s Pecan pie recipe turned out to be great. I got my sister to bake it for me. God knows how that happened. Long story. The short version is, is that my mom tricked her into doing it for her. Then mom gave the pie to me. LOL.

      • Francine

        This is a delicious cake, Harry! Made it for a gathering and it was gone in a minute! Glad to hear you enjoyed the pie…funny how mom tricked sis!

    • Harry

      My sister bakes really well. I told mom about your Pecan pie recipe, and it was her idea. So I printed it out for her, after she said, she’ll get my sister to make it for her. So viola there appeared the baker among us. She was there all along. But I knew she would do it for her mother.

    • Stephanie Davis

      I had this cake. I’m hoping no one noticed how much of it I ate. I couldn’t stop myself! It was so delicious! Thank you Francine!

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