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Gooey Pumpkin Butter Cake with Pecans

Gooey Pumpkin Butter Cake with Pecans

An over-the-top gooey pumpkin cake with caramel sauce and candied pecans.


Cake Base

  • 1 box Betty Crocker™ SuperMoist™ yellow cake mix
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
  • 1 egg


  • 1 (8 ounce) package cream cheese, softened
  • 1 (15 ounce) can pumpkin
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 (16 ounce) box or bag powdered sugar
  • 2 teaspoons pumpkin pie spice


  • Caramel sauce
  • Candied pecans


  1. Heat oven to 350 degrees F.
  2. Line bottom of a 10-inch round springform pan with parchment paper, then lightly spray pan with cooking spray (alternatively, you can use a greased 13 x 9-inch pan).
  3. Cake Base: In a large bowl or bowl of a stand mixer, beat cake mix, melted butter and egg until well combined.
  4. Spread and press batter evenly into bottom of prepared pan.
  5. Filling: In another large bowl (or clean bowl of a stand mixer), beat cream cheese and pumpkin until well combined.
  6. Add melted butter, vanilla and eggs; stir until combined.
  7. Stir in powdered sugar and pumpkin pie spice until just combined.
  8. Pour batter evenly into pan over cake base.
  9. Bake for 1 hour to 1 hour 15 minutes, until center of cake is just set and slightly wobbly (if using a 13 x 9-inch pan, lessen the baking time).
  10. Cool completely on a cooling rack.
  11. Remove sides of springform pan.
  12. Serve slices of cake with caramel sauce and candied pecans on top.

Prep Time 15 min | Total Time 1 hr 30 min | Yield: 8 servings

Purchase candied pecans at the grocery store or make your own.

Plain pecans can be substituted for candied if desired.

Recipe and photo credit (used with permission): Betty Crocker

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