Gooey Pumpkin Butter Cake with Pecans

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

Gooey Pumpkin Butter Cake with 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*

Purchase candied pecans at the grocery store or make your own. Plain pecans can be substituted for candied if desired.


  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 extract 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: 15 min | Total: 1 hr 30 min | Yield: 8 servings

Recipe and photo used with permission from: Betty Crocker

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