Pumpkin Poke Cake How To Make A Gooey Fall Favorite
Pumpkin Gooey Butter Cake is a rich, creamy fall dessert that blends a spice cake base with a luscious pumpkin and cream cheese filling. It’s packed with autumn flavor thanks to warm spices like cinnamon and nutmeg, and its ooey-gooey texture makes it a crowd-pleaser at any fall gathering. Perfect for Thanksgiving, Halloween, or cozy nights in, it’s a seasonal staple you’ll want to bake again and again.
Ingredients
For the crust:
- 1 box spice cake mix
- 1 egg
- 8 tablespoons (½ cup) unsalted butter, melted
For the filling:
- 8 oz cream cheese, softened
- 1 (15 oz) can pumpkin puree
- 3 eggs
- 1 teaspoon vanilla extract
- 8 tablespoons (½ cup) unsalted butter, melted
- 1 (16 oz) box powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
Instructions
Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, combine the spice cake mix, egg, and melted butter. Mix well and press the mixture into the bottom of the prepared pan to form the crust.
In another large bowl, beat the cream cheese and pumpkin puree until smooth. Add the eggs, vanilla extract, and melted butter, mixing until fully combined.
Gradually add powdered sugar, cinnamon, and nutmeg to the mixture. Beat until smooth and well incorporated.
Pour the pumpkin mixture over the crust and spread evenly.
Bake for 45 to 50 minutes. The center should still be a little gooey — do not overbake.
Allow to cool before slicing. Serve with whipped cream if desired.
Notes
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Be sure to use pumpkin puree, not pumpkin pie filling.
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Don’t overbake—the center should be slightly jiggly.
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For a twist, add chocolate chips or chopped pecans to the filling.
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Refrigerate leftovers and enjoy chilled or at room temperature.
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Make-ahead friendly—this cake actually tastes better the next day.