Pumpkin Gooey Butter Cake with Pecan Streusel Recipe

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Using a boxed cake mix keeps this recipe quick and simple while delivering a truly decadent dessert: a tender vanilla cake base topped with a rich, buttery pumpkin layer and finished with a crunchy pecan streusel. If you’re looking for an alternative to traditional pumpkin pie, this pumpkin gooey butter cake with pecan streusel is an easy crowd-pleaser.

Thanksgiving is fast approaching, and this recipe is perfect for the holiday table. Personal confession: my Christmas tree is already up. Thanksgiving falls late this year and we’ll be traveling for the holiday, so I couldn’t resist getting the house feeling festive. But that doesn’t mean I’m skipping pumpkin—this dessert brings all the pumpkin flavor without the one-note texture I often find in pumpkin pie.

If you’re not a fan of classic pumpkin pie, this gooey butter cake offers the same rich pumpkin taste with a more interesting texture. The pecan streusel on top adds nuttiness and a satisfying crunch that complements the luscious pumpkin layer. Serve it slightly warm or at room temperature, and cut into small squares—its richness makes modest portions ideal.

What is Gooey Butter Cake?

Gooey butter cake is a St. Louis classic. In supermarkets across the St. Louis area you’ll often find square tins of this dense, buttery treat, usually dusted with powdered sugar. Stories say it began in the 1930s when a baker misjudged proportions and ended up with a low-rising cake with a soft, gooey center. Instead of discarding it, the baker sold the result—and people loved it. Since then, gooey butter cake has been a popular choice for breakfast, potlucks and dessert.

Traditionally, gooey butter cake consists of a buttery yellow cake base topped with a sweet, cream-cheese-based layer made with eggs and sugar. The contrast between the cake bottom and the gooey top is what makes it so irresistible.

How Do You Make Pumpkin Gooey Butter Cake?

This version stays true to the simple, approachable spirit of the classic by using a boxed yellow cake mix for the base. Although boxed mixes aren’t my go-to for most cakes, here they contribute to the cake’s characteristic texture and make the recipe fast and reliable—perfect for busy holiday prep.

To assemble, combine the boxed cake mix with one egg and 8 tablespoons of melted butter, then press that mixture into the bottom of a lightly greased 9 x 13-inch pan. The pumpkin layer is made by beating together cream cheese, pumpkin puree, two eggs, vanilla, cinnamon and another 8 tablespoons of melted butter until smooth, then adding a generous amount of powdered sugar until it’s well incorporated. Spread this pumpkin-cream cheese mixture over the cake base.

The pecan streusel is a simple mix of flour, brown sugar, salt, cinnamon, melted butter and chopped pecans. Sprinkle it evenly over the pumpkin layer and bake at 350°F for about 45 minutes. The cake should still be slightly gooey in the center when you remove it—avoid overbaking. Let it cool a bit before slicing.

This cake keeps for a few days covered at room temperature and longer in the refrigerator. Because it’s rich, I recommend serving small squares. It’s a wonderful, slightly different option for your Thanksgiving dessert spread and a delicious way to enjoy pumpkin flavor without a traditional pie.