This pumpkin gooey butter cake recipe combines two of my all-time favorite desserts: gooey butter cake and pumpkin pie. When I tasted my first bite, my life was forever changed. As a gooey butter cake-obsessed person (I had it at my bridesmaids’ lunch!), I knew it would take a lot to sway me from making my family-favorite recipe, but this ooey gooey pumpkin cake takes the cake– literally! This recipe is too good to be limited to the fall season!
Tips for Success
Make sure all of the cake and filling ingredients are at room temperature! The center of a properly baked gooey butter cake should be, well, gooey. Don’t overbake it!
How to Store
This pumpkin gooey butter cake does not to be refrigerated right away. You can wrap it in aluminum foil and leave it at room temperature for up to 2-3 days. Any longer than that, then you should keep it in the refrigerator (for up to 1 week).
