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Williams Sonoma




MacGourmet downloadPumpkin Gooey Butter Cake. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Pumpkin Gooey Butter Cake


  • 1 box yellow cake mix
  • ½ cup melted butter
  • 3 large eggs
  • 1 jar Muirhead Pumpkin Pecan Butter
  • cup milk
  • 1 tbsp flour
  • ¼ cup sugar
  • ¼ cup butter
  • 1 tsp cinnamon


Preheat the oven to 350 degrees and lightly grease a 9x13 pan.

Reserve 1 cup of the dry yellow cake mix. Mix the remaining cake mix with 1/2 cup melted butter and 1 egg. Press into the bottom of prepared sheet pan.

Mix 1 jar of the Muirhead Pumpkin Pecan Butter with 2 large eggs and 1/8 cup milk. Pour over the cake mixture in the pan.

Mix the reserved cup of the cake mixture with 1 tablespoon flour, 1/4 cup sugar, 1/4 cup butter, and 1 teaspoon with cinnamon. Mix with pastry blender until butter is pea sized and mixture clumps together. Crumble over the top of the pumpkin mixture.

Bake in preheated oven for 35-40 minutes or until golden.


, butter, pumpkin


pumpkin butter