“Should we do it?” Heat radiated off the top of the dessert and warmed our cheeks as Rachel, Crystal and I hovered over the fresh-baked pumpkin gooey butter cake.

The next morning I walked into work with a corner of the cake missing.


“Did you know? Annie was attacked in the parking lot by someone who stole 1/16th of her cake,” our CFO announced at the company-wide potluck. Yes, the cake was attacked indeed, and it was worth the awkward looks.

This same problem occurs each Thanksgiving when I make this ooey gooey St. Louis tradition that no one can resist waiting until the end of the Thanksgiving feast. Which is why StudioDIY’s pie stencil is perfection. Yeah, I meant to eat a piece. It’s cute.


Pumpkin Gooey Butter Cake Recipe

While I would love to say that this recipe came from my grandma’s recipe archives, the original baker is none other than Paula Deen. And if that scares you on Thanksgiving then you have bigger turkeys to fry.

Pumpkin Gooey Butter Cake1



  • 1 (18 1/4-ounce) package yellow cake mix
  • 1 egg
  • 8 tablespoons butter, melted


  • 1 (8-ounce) package cream cheese, softened
  • 1 (15-ounce) can pumpkin
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 1 (16-ounce) box powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg

Pumpkin Gooey Butter Cake2


  1. Preheat oven to 350 degrees F.
  2. Combine the cake mix, egg, and butter and mix well with an electric mixer.
  3. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
  4. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
  5. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Important: Make sure not to overbake as the center should be kind of gooey.

And top with whipped cream!