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    Pumpkin Pie Gooey Butter Cake

    October 9, 2018 By Meagan Fikes Leave a Comment

    Two images of gooey butter cake in a vertical collage with the text "pumpkin pie gooey butter cake" between the photos.

    A square of gooey butter cake topped with a dollop of whipped topping and dusted with cinnamon.


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    I do realize this is my third gooey butter cake recipe I've posted lately but hear me out - it's both baking season AND pumpkin season so how could I not make a pumpkin pie gooey butter cake?!

    Ok, now that we all agree on that, let's continue.

    A square of gooey butter cake with a red and orange tablecloth behind it.

    So as you know, I'm a huge fan of baking season. Pumpkin season is nice but I'll admit I don't look forward to it. Cranberry is more my go-to fall flavor. And although I absolutely despise enduring these freezing cold temperatures (anything below 80ºF...burr!!!!) I am also thrilled for it to be October because scary movie season has begun!

    I don't really make it to the movie theater very much since my schedule is planned out by a nine month old but I always tell you guys how I celebrate scary movie season every year so let me tell you this year's plans.

    1. Channel Zero: The Dream Door starts October 26th on SYFY. I cannot wait for this show to start. I'm kicking myself for somehow missing the last season (Butcher's Block) because now I don't know how to watch it. If anyone does, please let me know! I think the last season looks the least interesting out of the four but I'd still like to see it. The best season so far was No End House. It's about a "traveling exhibit" haunted house with six rooms to explore. Nobody knows where the exhibit will be each year until ads for the house start showing in the city it's expected to be in. Ok, that's all I'm saying. I wish I could tell you how to watch that one too but I don't know :(
    2. American Horror Story has already started and I need to start watching it. Each season of this show seems to be hit or miss for me but I hear this new season is really good so far. I have no idea what it's about so I'm just going to be surprised.
    3. Netflix. Netflix is my thing lately simply because I need something to keep me awake while I breastfeed at night. I had never watched it on the computer until this year and noticed they added a Halloween tab. Right now I'm watching Malevolent and some other scary movies I've watched on there include The Witch, The Shining, The 3rd Eye, Stephanie, Demonic, Anguish, The Boy, The Lazarus Effect, The Babadook, The Conjuring, Oculus, Gerald's Game, and Before I Wake. There's plenty more but that's all I can think of right now. Oh my god, I watch a lot of Netflix...
    4. The Nun. I probably won't see this one until it makes it to Netflix or DVD but I'd really like to see it. The only thing I really know about it is that it's a sort of prequel to The Conjuring and Annabelle movies which is about all I need to know to be sure I want to see it.

    Overhead view of a square of gooey butter cake with the baking pan and a fork partially in the photo.

    About the recipe... You may remember, I have a family recipe for gooey butter cake with several variations listed out. There was a pumpkin variation which called for a spice cake or yellow cake base and canned pumpkin pie filling added to the gooey layer. Since we're avoiding dairy in this recipe, I had to start with canned pumpkin instead. I almost did a layer of pumpkin pie underneath a pumpkin pie spice flavored gooey layer but decided to mix the pumpkin with the gooey layer instead. I was worried it would be too much like pumpkin pie but it really tastes like the perfect blend of pumpkin pie and gooey butter cake.

    Up-close shot of the cut side of a square of gooey butter cake.

    For my chocolate sunbutter gooey butter cake recipe, I used a chocolate cake mix by Simple Mills so I was looking to see if they had a spice cake mix when I found a pumpkin muffin/bread mix. Too perfect! I know what you're thinking - that's pumpkin spice on top of pumpkin spice...isn't that a little much? Don't worry, it works. If you're unsure about it, try a yellow cake mix or even the chocolate cake mix with some chocolate chips mixed in. Something about chocolate and pumpkin together is so good!

    If this blog were a movie, that last sentence would be called "foreshadowing" ;)

    Print

    Recipe

    Up-close of the cut side of a square of gooey butter cake.

    Pumpkin Pie Gooey Butter Cake

    • Author: Meagan Fikes
    • Prep Time: 20
    • Cook Time: 50 mins
    • Total Time: 1 hour 10 minutes
    • Yield: one 9X13 inch cake (about 18 servings) 1x
    • Method: baking
    • Diet: Gluten Free
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    Description

    A fall version of the classic St. Louis dessert, this tastes like the perfect combination of pumpkin pie and gooey butter cake. Dairy free and gluten free.


    Ingredients

    Cake layer:

    • 18 oz gluten free and dairy free cake mix in either spice cake, pumpkin, or yellow varieties *see notes
    • 2 large eggs
    • ½ C (one stick) earth balance soy free buttery sticks, melted

    Gooey layer:

    • 8 oz (one package) Daiya plain cream cheeze style spread, softened
    • 3 large eggs
    • ½ C (one stick) earth balance soy free buttery sticks, melted
    • 1 tsp vanilla extract
    • 1 ½ C pumpkin puree
    • ⅓ C full fat coconut milk
    • 2 tsp pumpkin pie spice
    • 1 lb powdered sugar (grain/corn free, if needed)

    Topping:

    • 1 can (the soup can size) of coconut cream, chilled

    Instructions

    1. Preheat oven to 350ºF and grease a lightly colored, metal 9×13 inch pan.
    2. Using either a hand mixer or stand mixer, combine the cake mix, two eggs, and ½ C melted butter alternative. Once combined, it will be crumbly.A brown cake crumble at the bottom of a stand mixer.
    3. Press this mixture into the bottom of the pan.Cake layer pressed down into a 9x13 baking pan.
    4. Using a mixer again, beat the cream cheese alternative until it is as smooth as possible (it may stay a little lumpy but you will be able to completely smooth it in the next step).Cream cheese in a mixing bowl after being mixed.
    5. Add the three remaining eggs, vanilla extract, the other ½ C butter alternative, pumpkin puree, coconut milk, and pumpkin pie spice then beat until completely smooth.
    6. Gradually mix in all of the powdered sugar. The end result should be like a smooth batter. Pour this over the cake layer and gently tap the pan on the counter to get it to spread out evenly.
    7. Bake for 45-50 minutes. Be careful not to overbake. The center should still be a little jiggly and finish setting once it’s removed from the oven (like a baked cheesecake). Additionally, some oil may pool on the top of the cake – don’t confuse this oil with undercooked batter or you could end up over cooking it.
    8. Meanwhile, use a hand mixer to whip the coconut cream and store in the fridge until you're ready to serve the dessert.
    9. Once the cake has been removed from the oven and cooled, you can cut it into squares and serve with a dollop of whipped coconut cream. Sprinkle with additional pumpkin pie spice, if desired.

    Notes

    Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contact while cooking.

    I originally used Simple Mills Pumpkin Muffin and Bread Mix in this recipe but the Simple Mills allergen chart (updated 4/9/2019) shows it is made on shared equipment with wheat (as well as milk and other potential allergens you may have, click on "Allergen Info" on their product page to read more) so I will be using a different brand going forward. Any gluten free/dairy free cake mix should work just fine but know that it is currently untested with other brands. Note that you will probably only need one egg in the cake layer if you do not use a Simple Mills mix.

    Brands other than those I’ve linked to in the ingredients section may or may not work but these are the brands I tested the recipe with. An exception would be the grain free powdered sugar – I used conventional powdered sugar but either one will work fine.

    Did you make this recipe?

    Tag @eatsomethingdelicious on Instagram and hashtag it #eatsomethingdelicious

    A square of gooey butter cake on a plate with a tablecloth behind it.

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

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    I was going to write some jokes about logging but I was going to write some jokes about logging but you wooden get them. Because they’re super dumb. Ok, I’ll share anyway.
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How do lumberjacks find a missing exponent?
By using LOGarithms
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What did the lumberjack wear to work on casual Friday?
His favorite Tree-shirt
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When is the most stressful time of year for a tree?
Sept-timber
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I told you they were bad, right? 😅 Cut me some slack, they were for a kids birthday party. Oh, and I have more…
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Why did the logger get a gym membership?
He wanted to get lumber jacked 💪
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Why couldn’t the tree answer the riddle?
He was stumped
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What kind of beer do lumberjacks drink?
Loggers 🍻
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Why did the logger have back pain?
He didn’t have enough lumber support
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Embarrassingly enough, I have a bunch more but I’ll save them for a project in a later blog post. For now, I just have the cake.
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This is a 2 part, absolutely massive blog post on making this logging scene cake from start to finish. The cake is chocolate and vanilla layers with cookies & cream filling. And as always, gluten free and dairy free.
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The recipe is at the link in my profile
👉@eatsomethingdelicious
Thanks for chopping by 👋
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#glutenfree #dairyfree #dessert #foodallergies #celiac #glutenintolerant #eatsomethingdelicious #cakedecorating #foodbloggerpro #cake
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Ok enough gross stuff. My finally clean again space has made me so much more focused and motivated to get things done. I’ve burned through most of my work to-do list and made it to the fun stuff that I don’t have to do but just want to. And since I was at that point, I decided to do something for myself by working on my blog. And I went a little overboard by working on 5 blog posts at once. I probably won’t get through them all but I have 3 ready so far.
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This first post is a 30 minute ground beef stroganoff that I made almost 3 years ago. I didn’t do a great job writing down the recipe so I wasn’t able to post it until I figured out what I forgot to write down. Figured it out the other day and it was so good!
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You can get the recipe at the link in my profile
👉@eatsomethingdelicious
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#glutenfree #dairyfree #celiac #eatsomethingdelicious #30minutemeals #foodallergies #foodbloggerpro #glutenintolerant
    She’s finally here 🥰 Erika Claire Fikes was b She’s finally here 🥰
Erika Claire Fikes was born January 24th, 2022 at 1:35pm. 7lb 9 oz, 19 inches.
    Not really a new recipe but I shared my sons 4th b Not really a new recipe but I shared my sons 4th birthday cake on the blog today. Also wrote a recap on everything that’s been going on for the past year since I would normally write about it in my blog posts but haven’t written anything! I don’t know when I’ll be back on there. I’ve only had time for site maintenance and I really miss blogging but I’ll be back on once things slow down. The link to the new post is in my profile!
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
@eatsomethingdelicious
Let me know if you try it!
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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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#gooeybuttercake #foodallergies #glutenfree #dairyfree #foodbloggerpro #baking #celiac #f52grams #f52sweets #glutenintolerant #carrotcake
#glutenfreelife #eatsomethingdelicious
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